Blueberries, raspberries and a touch of cinnamon make a luscious fruit filling combination for this summer fruit pie.
15m
PREP TIME
1hr
COOK TIME
409
CALORIES
8
INGREDIENTS
Blueberries, raspberries and a touch of cinnamon make a luscious fruit filling combination for this summer fruit pie.
15m
PREP TIME
1hr
COOK TIME
409
CALORIES
8
INGREDIENTS
Ingredients 8 Servings
- 1 package (14.1 ounces) refrigerated pie crusts, (2 crusts)
- 3/4 cup sugar
- 1/3 cup cornstarch
- 1 teaspoon McCormick® Ground Cinnamon
- 3 1/2 cups blueberries
- 1 1/2 cup raspberries
- 1 tablespoon lemon juice
- 2 tablespoons cold butter, cut into small pieces
INSTRUCTIONS
- 1 Preheat oven to 400°F. Prepare pie crust as directed on package for two-crust pie, using a 9-inch pie plate.
- 2 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.
- 3 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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