Blackberry Raspberry Pie Recipe

• Difficulty: Easy
• Servings: 8
• Nutritional Information Per Serving (1 of 8): Calories 519, Total Fat 19 g, Saturated Fat 8 g, Carbohydrates 86 g, Dietary Fiber 16 g, Sugar 36 g, Protein 5 g, Cholesterol 9 mg, Sodium 310 mg
• Total Time: 1 hr 20 min
• Active Time: 10 min

• Two 16-ounce packages frozen blackberries, thawed and drained
• Two 16-ounce packages frozen raspberries, thawed and drained
• 1 cup sugar, plus 1 teaspoon reserved for sprinkling
• 2 tablespoons cinnamon, plus 1/4 teaspoon reserved for sprinkling
• 1/4 cup arrowroot powder
• 2 tablespoons all-purpose flour
• 1/4 teaspoon fine salt
• Butter for greasing
• Two 9-inch refrigerated pie crusts, unrolled

Special equipment: 9-inch ceramic or glass pie dish

1. Line a baking sheet with foil and place it on the oven's center rack. Preheat the oven to 400F and let the baking sheet heat for 15 minutes.
2. In a large mixing bowl, combine the blackberries, raspberries, 1 cup sugar, 2 tablespoons cinnamon, arrowroot powder, flour, and salt. Gently toss to mix. Mix the remaining 1 teaspoon sugar with 1/4 teaspoon cinnamon in a small bowl and set aside.
3. Lightly butter the 9-inch pie dish. Unroll one pie crust and fit it into the dish. Pour the berry mixture evenly into the crust. Unroll the second crust and place it over the filling. Press the edges of both crusts together to seal, fold under, and crimp to create a decorative border. Sprinkle the sugar-cinnamon mixture on top and cut several small slits in the top crust to allow steam to escape.
4. Place the pie on the preheated baking sheet and bake for about 1 hour and 15 minutes, until the crust is golden brown and filling bubbles through the slits.
5. Allow the pie to cool to room temperature before slicing and serving.