Blueberry Raspberry Pie

• Pastry for double-crust pie (9 inches)
• 1 large egg white
• 2 tablespoons water, divided
• 1 cup plus 1 tablespoon sugar, divided
• 1/4 cup cornstarch
• 1 to 2 teaspoons grated lemon zest
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 3 cups fresh blueberries
• 1 cup fresh raspberries

1. 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.
2. In a bowl, combine 1 cup sugar, cornstarch, lemon peel, vanilla and cinnamon. Gently stir in the berries. Pour into the crust.
3. 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.
4. Bake at 400u0b0 for 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.

pastry, egg white, water, sugar, cornstarch, lemon zest, vanilla, ground cinnamon, fresh blueberries, fresh raspberries

Taken from www.tasteofhome.com/recipes/blueberry-raspberry-pie/ (may not work)