3 1/2 cups blueberries, cleaned
1/2 cup dewberries or blackberries
Pinch of salt
3 tablespoons corn starch
1/2 cup sugar, or more, to taste (if the berries are particularly sour)
2 tablespoons lemon juice
Shake of ground cinnamon, to taste
Shake of ground nutmeg, to taste
2 pie crusts
4 tablespoons butter, cut into pieces
Preheat oven to 425 degrees.
Mix blueberries and dewberries in a bowl. Stir in salt, corn starch, sugar, lemon juice, cinnamon and nutmeg.
Roll out one pie crust and place in a 9-inch pie plate. Fill with fruit and top with butter pieces.
Roll out second crust and place over top. Fold the top crust over and crimp the two together. Cut vents into the top of the crust. Brush with egg white. Sprinkle with a little sugar over the top.
Bake for 15 minutes. Reduce heat to 350 degrees. Bake for an additional 35-40 minutes or until pie reaches a golden brown.
Serve warm or at room temperature. Top with whipped cream, if desired.
Makes 1 pie.
Source: John Griffin