- 9" deep dish pie plate
- a pie crust
- 4 6-ounce containers (1/2 pints) of raspberries
- 2 6-ounce containers of blackberries
- 1/2 cup cornstarch
- 1 cup sugar
- 1/2 teaspoon nutmeg
- zest of one lemon
- one serving of a crumb topping
- For the pie crust: Preheat the oven to 375 F. Roll out and press the pie dough into the pie plate. Crimp the edges if desired. Line the crust with a sheet of tin foil and place either pie weights or dried beans in the pie plate, making sure that they fill the entire bottom of the plate. Bake for 15 minutes.
- Take the pie out of the oven, remove the tin foil and the pie weights. Place pie back in the oven and bake for another 15 minutes. If you see any large bubbles forming, spear it with a skewer. Remove from the oven.
- For the filling: Gently blend all filling ingredients in a large bowl. Pour the filling into the baked pie shell. Crumble the crumb topping over the top.
- Place a pie ring shield over the crust, and place the pie on a baking sheet to catch drips. REturn to the oven and bake for about 1 hour, until the topping is golden brown.