At Parks farm, we have always grown blueberries. Because they taste so great with raspberries, these were a natural choice for an alternate crop. This is why we do it.
- Pastry 9” top and bottom crust
- 3 cups Parks blueberries
- 1 cup sugar
- 1 cup raspberries
- ¼ cup cornstarch
- ½ teaspoon lemon zest, finely grated
- ¼ teaspoon cinnamon
- 1 teaspoon vanilla
Preheat oven to 350 F
In a large mixing bowl stir together the sugar, cornstarch and cinnamon. Toss in the blueberries, raspberries and lemon zest, folding to a coat.
Scoop this berry mixture into a pie shell and sprinkle with the vanilla.
Add a lattice top, brushing the seams with a little bit of water to a secure the pastry together.
Bake for 50-60 minutes or until golden brown and bubbling.