Double Berry Pie

When I couldn't decide between a strawberry pie or a blueberry pie, I thought "Why not have the best of both worlds?" And so I made a strawberry and blueberry pie.

The results were, as you can imagine, fantastic.

The pie was a perfect combination of tart and sweet. Adding a little orange juice to the recipe played up the tartness, and with strawberries still in season, the ripe berries were plenty sweet.

If you want your pie to cut into pretty, even slices, you have to wait for it to cool entirely. I did not do this, I was impatient to enjoy a warm piece of pie, with a cool scoop of ice cream. That is why there are no pictures of the completed pie, as my initial slices were just gooey (but delicious) messes.

Ingredients:

• 2 pie crusts
• 2 pints halved strawberries
• 1 pint blueberries
• 1/4 cup orange juice
• 3/4 cup turbinado sugar (+1 tsp. for sprinkling)
• 1 tsp. cornstarch
• 2 tablespoons butter

1. Preheat oven to 400 F.° In a large pot, heat blueberries, orange juice, sugar, cornstarch, and 1 tablespoon of the butter over medium heat. Stirring continuously, cook for about 4 minutes. Remove from heat.
2. Gently stir in the strawberries.
3. Melt the remaining butter and lightly brush the butter on the bottom pie crust, reserving half for the remaining pie crust. 4. Fill the buttered pie crust with the berry mixture.
4. Place the remaining pie crust on top of the pie, pinching around the edges of both crusts to seal the seam. Cut steam vents in the top crust, brush with remaining butter, and sprinkle with sugar.
5. Bake for 50 minutes until pie crust is golden brown.