Family Size Blueberry Raspberry And Saskatoon Berry Pie Recipe
Ingredients
| Pastry for a 2-crust 9-inch pie | ||
| 2 tsp. minute tapioca | ||
| Blueberries | 2 Cup (16 tbs) | |
| Raspberries | 1 Cup (16 tbs) | |
| Berries | 1 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| 3/4 cup plus 1 tbsp. sugar | ||
| All purpose flour | 4 Tablespoon | |
| Cinnamon | 1/2 Teaspoon | |
| Melted butter | 2 Tablespoon | |
| Milk | 1 Tablespoon | |
Directions
Line a 9-inch pie plate with pastry.
Sprinkle minute tapioca over the pastry.
In a large bowl, stir together blueberries, raspberries, Saskatoon berries, and lemon juice.
Add 3/4 cup of the sugar; stir in the flour, cinnamon, and melted butter.
Pour into pie plate.
Cover pie with top crust and cut a few slashes in the top.
Seal edges well and flute.
Brush crust lightly with milk and sprinkle with remaining 1 tbsp.sugar.
Bake in a 425°F oven for 15 minutes, then reduce heat to 350°F and bake for about 40 minutes longer, or until crust is golden brown.
Sprinkle minute tapioca over the pastry.
In a large bowl, stir together blueberries, raspberries, Saskatoon berries, and lemon juice.
Add 3/4 cup of the sugar; stir in the flour, cinnamon, and melted butter.
Pour into pie plate.
Cover pie with top crust and cut a few slashes in the top.
Seal edges well and flute.
Brush crust lightly with milk and sprinkle with remaining 1 tbsp.sugar.
Bake in a 425°F oven for 15 minutes, then reduce heat to 350°F and bake for about 40 minutes longer, or until crust is golden brown.
Chef
