Ingredients
Pastry for double-crust pie (9 inches)1 large egg white2 tablespoons water, divided1 cup plus 1 tablespoon sugar, divided1/4 cup cornstarch1 to 2 teaspoons grated lemon zest1 teaspoon vanilla extract1/4 teaspoon ground cinnamon3 cups fresh blueberries1 cup fresh raspberries
Preparation
Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Beat the egg white and 1 tablespoon water; brush over crust. Set aside.
In a bowl, combine 1 cup sugar, cornstarch, lemon peel, vanilla and cinnamon. Gently stir in the berries. Pour into the crust.
Roll out the remaining pastry to fit top of pie; place over the filling. Trim, seal and flute edges. Cut slits in top. Brush with remaining water; sprinkle with remaining sugar.
Bake at 400° for 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.
