1 (12 oz.) bag of frozen raspberries
1 (16 oz.) bag of frozen boysenberries or blackberries
1 2/3 cup sugar
scant 1/2 c flour (unbleached)
3 tablespoons butter (salted)
2 pie crusts
Line bottom of 10" pie pan with crust, letting it hang over edges of pie pan. Layer boysenberries and raspberries in bottom of crust. Mix sugar and flour together and sprinkle over berries. Dot with butter and drizzle with vanilla. Top with second crust and trim about 1/2" from edge. Press crusts together and roll to top. Flute edges. Sprinkle with sugar and cut slits in top of crust. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and cook an additional 40-50 minutes or until nicely brown.
NOTE: A shallow 10" pan works better than a deep pan. You can buy 10" disposable aluminum pans that are perfect. If you use this kind of pan, bake it on a cookie sheet to help brown the bottom. you may double the recipe and put in a 9x13 baking dish topped with pie crust for a cobbler. he
*Can bake at 375 degrees on cookie sheet for 50-60 minutes.
**To make ahead, BAKE / COOL / FREEZE / Then THAW at room temp overnight and REBAKE @ 350 degrees for 10 minutes to re-crisp
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