Store bought pie crust (this usually comes with 2 pie crusts. One for the top and one for the bottom)
3 and 1/2 cup fresh Wish Farms blueberries
3 and 1/2 cup fresh Wish Farms raspberries
1 cupgranulated sugar(plus a little extra to sprinkle on top of the pie)
1 tablespoonlemon juice
4 tablespoonscornstarch (or a bit more if your mixture is too watery)
2 tablespoons butter
1 egg white beaten and mixed
Directions
In a large sauce pan, place berries, lemon juice and sugar and simmer. Stir occasionally and allow berries to burst a bit.
Add a bit of your cornstarch to the mixture and stir in slowly to allow the mixture to thicken. Continue adding until desired consistency.
Remove from heat and stir in the butter. Allow to cool for 15- 20 minutes. Pour mixture into unbaked pie shell already spread out on the pan.
Add your lattice top by slicing the top layer of crust into strips and interlacing them.
Pinch the edges of the top and bottom pie crusts together to combine. Brush a thin layer of beaten egg white over the top of the pie to prevent burning and sprinkle lightly with sugar.
Bake at 400 degrees F for 40-45 minutes. Check about halfway through and cover with tinfoil if the top crust is becoming too brown.
1 hour
12
easy
