By Grants Berry Patch

Each week, we will feature a new recipe highlighting a “Fruit or Vegetable of the Week.”

Fresh Blueberry Raspberry Pie

1 prepared pie crust
3/4 cup sugar
3 tablespoons cornstarch
pinch of salt
1/4 cup cold water
1 tablespoon butter
1 tablespoon lemon juice
3 cups fresh blueberries (can substitute frozen), divided
2 cups fresh raspberries, divided  Directions

Cook pie crust according to package directions. Cool on a wire rack. In a saucepan, add sugar, cornstarch, and salt. Mix well, then add in the water, and cook over medium heat until smooth. Add 2 cups of blueberries and 1 cup of raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

Remove from the heat. Add butter, lemon juice, and remaining berries; continue to stir until the butter is melted. Cool. Filling will thicken up upon cooling. Pour into crust. Refrigerate until serving. Enjoy!