Blueberry Raspberry Pie

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Ingredients:

1 recipe Foolproof Pie Dough for two crusts

10.5 ounces sugar

2 ounces cornstarch

1 Tablespoon lemon zest

3 Tablespoons fresh lemon juice

Pinch fine sea salt

1 1/2 pounds fresh or frozen blueberries

12.5 ounces fresh or frozen raspberries

Preparation:

In a large non-aluminum pan, stir together sugar, cornstarch, lemon zest, lemon juice and salt.  Add blueberries and toss to coat them well.  Let the mixture rest about 30 minutes until a bit of juice is released.  Cook over medium heat, stirring constantly, until very thick, about 8 to 10 minutes after it comes to a boil.  Remove from heat.

Fold raspberries into pot, transfer to bowl and cool to room temp without stirring (about an hour).

Adjust oven rack to lowest possible position and heat oven to 425 degrees for at least 40 minutes before baking.  Place a baking sheet on the lower rack to preheat.

Fill chilled bottom crust with berry mixture.  Moisten the edges of bottom crust with water and fit the top dough over the fruit.  Trim edges 1/2 inch larger than bottom crust and tuck top crust under bottom then press to seal edges.  Flute edges and cut out a center hole from pastry for steam.  Refrigerate pie for an hour before baking if time permits.

Brush top of pie with cream and sprinkle with turbinado sugar..  Place on preheated baking sheet and place on lowest rack.  Bake for 15 minutes and turn pie.  Bake another 15 minutes.  If top crust is browning faster than bottom, move pie to bottom of over for final 15 minutes of cooking.  Cool 6 hours before serving.

Serving Suggestion:

Great with Vanilla Bean ice cream.

History:

Recipe comes from Chef Tech Cooking School in Long Beach, California.