RAZZLEBERRY PIE

cyndi

Enthusiast Member
RAZZLEBERRY PIE

Cyndi Bowam

5 cups water

3 1/3 cups sugar

16 oz blackberries

7/8 cup water

1/3 cup cornstarch

16 oz boysenberries

12 oz red raspberries

Combine water and sugar; bring to boil. Add blackberries; bring back to boil. Combine cornstarch and water; add to berry mixture and cook until thick. Fold in boysenberries and raspberries (DO NOT COOK). Cool and pour

into 9" unbaked pie crust. Bake at 375 degrees F. for 1 hour. Makes 4 pies.

 
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