Blueberry-raspberry whole wheat crust pie

Blueberry raspberry whole wheat crust piewhole wheat double pie crust
5 cups fresh or frozen berries – I used 3 cups blueberries and 2 cups raspberries
1 Tbsp lemon juice
1/2 tsp vanilla
1/2 cup sugar plus some for sprinkling
3 Tbsp cornstarch
pinch kosher salt

Prepare whole wheat pie crusts. Roll one out to approximately 12 inches in diameter and place into pie pan; put back in the fridge while working on the filling.
Toss together berries, lemon juice and vanilla. Add sugar, cornstarch and salt and toss to coat the berries evenly. Set aside for ten minutes while you prepare the lattice top.
Roll out the second pie crust into 12 inches and cut into 12 1″ strips. Pour the berries into the pie shell. Place the longest strip across the center of the pie. Place the second longest strip perpendicular to the first. Alternating directions (top to bottom, then left to right), place the remaining strips on the pie leaving about ½ – 1 inch between each strip. Gently lift up the strips to create a woven look. When the lattice is complete, fold the bottom crust over the ends of the lattice top and secure by pinching the dough together. Brush the top of the crust with milk and sprinkle with sugar.
Preheat oven to 425 F, place pie back in the fridge while the oven preheats. When ready to go in the oven, place pie on a rimmed baking sheet covered with aluminum foil – this will make clean-up a lot easier. Bake pie for 15 minutes.
Reduce temperature to 375 F and bake for an additional 45-50 minutes, or until filling is bubbly. Cool pie completely before serving.

Adapted from

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