My mother has always made great pies, a trait I'm afraid that has not been inherited by the Accidental Locavore. It's not that I don't make good pies, I just don't make pies, or do much baking for that matter. My mother's stellar pie is her raspberry-blueberry pie, which she will only make when both raspberries and blueberries are in season. And to my mother, a blueberry only comes from Maine where they are wild and small. None of those big marble sized blueberries for her special pie (trust me, we've tried). Use your favorite recipe for pie crust, you will only need a bottom crust.
- 1 pint fresh raspberries (you can also use a 12 oz package of frozen raspberries, thawed)
- 1 quart fresh Maine blueberries (you can use others, just don't tell my mother)
- 1/2 cup sugar
- 3 tablespoons cornstarch
- pinch of salt
- 1 baked and cooled pie crust