Blueberry and Raspberry Pie

INGREDIENTS

• 2 pints blueberries (4 cups)
• ³⁄₄ cup sugar
• 3 tablespoons cornstarch
• 3 tablespoons water
• 1 teaspoon lemon rind, grated
• ¹⁄₂ teaspoon cinnamon
• ¹⁄₄ teaspoon nutmeg
• 2 tablespoons unsalted butter
• 1 egg, well beaten with
• 1 pinch salt, for egg washing top of pie
• 2 tablespoons sugar, for top of pie
• 2 individual pie crusts

DIRECTIONS

• Combine 1 cup berries with 3/4 cup sugar in pan.
• Simmer on low heat until sugar is melted and mixture is very liquid; about 5 minutes.
• Combine cornstarch and water in bowl.
• Add to pan with blueberries.
• Cook over medium heat until mixture comes to full boil and is clear and thick.
• Pour hot mixture into large bowl.Cool until warm.
• Fold in remaining 3 cups of blueberries, lemon rind, cinnamon,nutmeg and butter.
• Let cool before adding to pie crust.
• Add top crust and brush with egg wash, sprinkle with sugar.
• Preheat oven to 400°F but reduce heat to 375°F when you put pie in oven. Bake about 40 minutes. Check pie halfway through baking; cover edges with a strip of foil if edges are getting too brown.
• This technique works for any delicate fruit such as raspberries or strawberries.