Burgundy Berry Pie
Description
This pie is easy to make and looks beautiful. It's not too sweet and not too tart, but just right. Serve it on pink or green depression glass plates for a beautiful presentation, if possible.
Ingredients
2 - 9 inch pie shells, homemade or Pillsbury pie crusts
1 c. sugar
3 T. cornstarch
dash salt
2 c. frozen blueberries with no added sugar
1 1/2 c. whole frozen cranberries
vanilla ice cream or whipped cream, for serving
Directions
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Preheat oven to 425 degrees.
Combine blueberries and cranberries in a large bowl.
In a small bowl, combine sugar, cornstarch and salt. Stir this mixture into the berries. Spread into a baked pastry-lined pie plate/pan. Place on and adjust the top crust; crimp edges and cut vents in the top crust. Place the pie on a baking sheet.
Bake 40-50 minutes, until the pastry is lightly browned and juices bubble through the vents.
Serve with vanilla ice cream or whipped cream.
8-10 servings.
*Optional: Brush top crust with milk, and sprinkle with sugar before baking.