• 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.