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Mixed Berry Pie
dessert

Mixed Berry Pie

Blueberries, raspberries and a touch of cinnamon make a luscious fruit filling combination for this summer fruit pie.
  • 15m

    prep time

  • 1h

    Cook Time

  • 409

    Calories

  • 8

    Ingredients

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Ingredients

8

Servings

  • 1 package (14.1 ounces) refrigerated pie crusts, (2 crusts)
  • 3/4 cup sugar
  • 1/3 cup cornstarch
  • 1 teaspoon McCormick® Cinnamon, Ground
  • 3 1/2 cups blueberries
  • 1 1/2 cup raspberries
  • 1 tablespoon lemon juice
  • 2 tablespoons cold butter, cut into small pieces

Instructions

  • Preheat oven to 400°F. Prepare pie crust as directed on package for two-crust pie, using a 9-inch pie plate.

  • Mix sugar, cornstarch and cinnamon in large bowl. Add berries and lemon juice; toss gently. Spoon mixture into pastry-lined pie plate. Dot with butter. Top with second pie crust. Seal and flute edge. Cut small slits in top crust.

  • Bake 50 to 60 minutes until crust is golden brown and filling is bubbly. Cool on wire rack.

Nutrition information (per Serving)

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