1 box ready-made pie
crusts with 2 crusts
1 bag frozen raspberries (fresh when in season)
1 bag frozen blackberries
1/3 cup granulated sugar
2 1/2 tablespoons flour
Thaw fruit almost completely and pour in colander to strain juice.
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
Sprinkle sugar over the top. Cover edges with 1 1/2-inch
strip of aluminum foil.
Bake for 30 minutes at 400 degrees F. Remove foil and bake an
additional 10 minutes until crust is golden brown.