Red, White & Blue Mixed Berry Pie Recipe for Summer Celebrations

Blueberry Filling

• 2 Cups fresh blueberries
• 1/4 Cup granulated sugar
• 1 Tablespoon plus 1 teaspoon cornstarch
• 1 Tablespoon plus 1 teaspoon water
• 1 teaspoon unsalted butter
• 1 teaspoon fresh lemon juice
• Dash of salt

Raspberry Filling

• 4 Cups fresh raspberries
• 3/4 Cup granulated sugar
• 2 Tablespoon plus 1 teaspoon cornstarch
• 3 Tablespoon water
• 2 teaspoon butter
• 2 teaspoon lemon juice
• Dash of salt
• 2 refrigerated pie crusts or crust of your choice

• Preheat oven to 450°F. If using refrigerated pie crust, place one crust in a pie plate, prick the bottom with a fork, and bake 12 minutes or until golden. Let cool on a wire rack and set aside.

Blueberry Filling

• In a small pot over medium heat, whisk together sugar, cornstarch, water, and salt until smooth. Add two-thirds of the blueberries and toss to coat. Bring to a gentle boil, stirring occasionally, then stir constantly until mixture thickens. Remove from heat, stir in butter, lemon juice, and the remaining blueberries. Let cool.

Raspberry Filling

• Repeat the same process for the raspberries: combine sugar, cornstarch, water, and salt in a pot, whisk until smooth, add two-thirds of raspberries, bring to a boil and stir until thickened. Remove from heat and stir in butter, lemon juice, and remaining raspberries. Let cool.

Pie assembly

• While fillings cool, roll out the second crust and cut out star shapes. Place stars on a lined baking sheet and bake at 450°F for about 8 minutes or until golden. Let cool.
• Spoon the blueberry and raspberry fillings into the baked pie shell in your desired pattern (for a patriotic look, arrange blueberries on one side or in a cluster and raspberries on another). Arrange the baked stars on top for decoration. Cover with plastic wrap and chill in the refrigerator for at least one hour before serving. Serve plain or with whipped cream or ice cream.