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Double Berry Pie
Preparation time: 10 min.
Cooking time: 40 min.
Makes:8 servings |
 Ingredients
2 cups Driscoll's blackberries, or black raspberries
1/2 lb. Driscoll's raspberries
1-1/3 cups sugar
3 Tbs. all purpose flour
1/8 tsp. ground cinnamon
1/2 tsp. lemon zest
2 ready-made pie crusts
2 tsp. unsalted butter
Cooking Directions
Preheat oven to 400°F. Combine first 6 ingredients in a
mixing bowl and mix thoroughly. Place one pie crust in the bottom of a
9 inch pie pan. Gently arrange dough in pan, pressing lightly along
the sides so that 1 inch hangs over edge of pan. Fill with fruit
mixture and dot with butter. Cut a 3 inch slit in center of remaining
pie crust and center on top of pie. Pinch overhanging dough together,
roll under and crimp with thumb and forefinger to seal dough around
the edge. Place pie on a pie ring or small baking sheet to catch
dripping juices. Bake 40-45 minutes or until juices bubble
around edges and crust is golden brown.
This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.
Recipe courtesy of Driscolls.com |
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