Ingredients55 m servings
- 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 degrees F for 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.
ReviewsRead all reviews 34
PERFECT pie! I did alter though. I followed the recipe, but in order to make my crust and set the fruit the way I wanted I put the pie on a pan and then set that on a baking stone low in the o...
This pie tasted great, but I found it to be really runny. My mother in law suggested I use minute tapioca instead of the cornstarch. I tried it again and it worked perfectly.
This pie is very sweet but DELICIOUS! I used 2 cups of frozen blueberries and 2 cups of frozen raspberries, and a deep dish pie shell. It turned out a bit liquid (although I served it before ref...
This pie was wonderful. I did what another reviewer suggested with starting the pie at 450 then down to 400, also put it on my pizza stone to help the bottom crust cook. I used small heart sha...
This is really delicious! The key is to let the pie sit, to room temp before eating. This will eliminate that "runny" effect, other people are stating in their reviews!
Husband loved it. As other reviewers stated it was quite runny even though I used a crumb crust topping trying to absorb the extra juice. I believe the juice is important for the flavor so may...
This is just a great summery pie! Didn't make any changes and used my "Never Fail Pie Crust" recipe. I don't make pie too often so I was very happy to see it turn out so well. Will definitely ...