Title: Blueberry-Raspberry Pie
Categories: Dessert
Yield: 6 Servings

FILLING
3	c	Fresh blueberries
1 1/2	c	Fresh Red or Black
		Raspberries
1/2	c	Sugar or to taste
1	tb	Cornstarch
CRUST
1	c	Flour
3	tb	Sugar (divided)
1/8	ts	Salt
5	tb	Butter cut into small pieces
3	tb	Ice water
1/2	ts	Vanilla
1	tb	Milk

Preheat oven to 375 degrees.

For the filling, place raspberries and blueberries into a 9 inch pie plate. Mix sugar and cornstarch, sprinkle over berries and stir to coat. Top with crust.

For the Crust mix flour,two tablespoons of sugar and the salt in medium sized bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add water and vanilla. Stir gently with wooden spoon until ingredients are blended and a very soft dough forms. Gather into a ball, pat into a flat round and place between two sheets of wax paper. Roll into a 9 inch circle about 1/4 inch thick. Peel off top sheet of the wax paper. Lift bottom sheet and flip over top of the berry mixture. Peel off paper. Pastry does not have to reach edge of pan. Cut slits in pastry, brush with milk and sprinkle with 1 tablespoon of sugar.

Put pie pan on cookie sheet to catch spillovers. Bake 50 to 60 minutes until pastry is golden brown and filling bubbles.

Larriland Farm Lisbon Md

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

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