Burgundy Berry Pie

Preparation info

  • Difficulty

    Medium

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Blend of blueberries and cranberries taste like an exciting new fruit

Ingredients

  • Pastry for 2-crust pie
  • 1 c. sugar
  • 3 tblsp. cornstarch
  • Dash salt
  • 2 c. frozen blueberries (without sugar)
  • c. whole cranberries

Method

  • Combine sugar, cornstarch and salt. Stir into mixed berries. Spread into pastry-lined 9" pie pan.
  • Adjust top crust; flute edges and cut vents. Bake in hot oven (425°) 40 to 50 minutes, until pastry is lightly browned and juices bubble through vents.