Razzleberry Pie
1 box of ready-made pie crusts with 2 crusts.
1 bag of frozen raspberries (you can use fresh when in season)
1 bag of frozen blackberries
2/3 C. sugar
2 1/2 T. flour
Thaw fruit almost completely. In large bowl, mix fruit, sugar and flour
together. Line bottom of greased pie tin with crust. Fill with fruit.
Before adding top layer cut design into crust (as vents) Lay over top of crust,
moisten edges with water to "glue" the two crusts together. With the back side
of a fork, pinch edges together, or pinch with fingers.
Lightly brush top crust with water. Sprinkle sugar over the top. Cover edges
with 1 1/2" strip of aluminum foil. Bake for 30 minutes at 400�F. Remove foil
and bake an additional 10 minutes until crust is golden brown.
