Blueberry Raspberry Pie

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   1.

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   Preheat the oven to 400F.

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   Prepare the Classic Pie Crust as directed for a 9-inch double-crust pie.

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   2.

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   Drain the berries and pat dry with paper towels.

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   Toss the berries gently with 1 cup of the sugar, the cornstarch, cinnamon, lemon zest, and vanilla.

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   3.

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   Line a 9-inch pie plate with one crust and prick all over with a fork.

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   Brush the bottom with the egg white mixture to prevent sogginess.

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    Spoon the berry mixture into the crust.

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    4.

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    Cover the filling with a top crust.

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    Trim the overhang to 1 inch.

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    With water, moisten the crusts where they meet, then press them together lightly and turn under.

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    Crimp the edges decoratively.

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    Brush the top crust lightly all over with water and sprinkle evenly with the remaining tablespoon of sugar.

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    5.

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    Bake the pie in the lower third of the oven until the filling is bubbly and the crust is golden brown, 1 to 1 1/4 hours.

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    Let cool on a rack before serving warm or at room temperature.

No additional tips available.