Ingredients
The following ingredients have 8 Servings
- 1 lemon
- 3 cups (750 mL) blueberries, divided
- 1 cup (250 mL) raspberries, divided
- 1/4 cup (60 mL) granulated sugar
- 1 tbsp (15 mL) all-purpose flour
- 1/8 tsp (.5 mL) ground cinnamon
- 1 refrigerated pie crust (from 15-ounce/450 g package), softened as directed on package
- Powdered sugar
Instruction
- Preheat oven to 375°F (190°C). Zest lemon using Microplane® Grater to measure 1 tablespoon zest; set aside. Juice lemon using Juicer to measure 2 teaspoons juice. Combine lemon juice, 1 cup of the blueberries, 1/2 cup of the raspberries, granulated sugar, flour and cinnamon in Classic Batter Bowl; toss gently to coat using Small Mix 'N Scraper®.Gently unroll pie crust onto center of Small Round Stone. Spoon berry mixture evenly over crust to within 1 1/2 inches of edge of crust. Fold outer edge of crust up over filling, overlapping every 2 inches to form an even border.Bake 35-37 minutes or until filling is bubbly in center and crust is golden brown. Remove from oven to Stackable Cooling Rack. Sprinkle with remaining berries; cool 30 minutes. Sprinkle with powdered sugar using Flour & Sugar Shaker. Garnish with reserved lemon zest. Cut into wedges using Slice 'N Serve®.
