Blackberry Raspberry Pie

Are you ready for a new dessert option that is sure to please everyone you are serving, including those who think dessert should always include chocolate (like me)? Here it is and just in time for your 4th of July gathering coming up!  Delicious berries mixed together with sugar and cinnamon then poured into a store bought crust and baked to gooey perfection. Serve with a side of vanilla bean ice cream (don't mind if I do!) and dessert is done!

Blackberry Raspberry Pie (adapted from foodnetwork.com)

2 (12 oz.) bags frozen raspberries, thawed and drained
2 (12 oz.) bags frozen blackberries, thawed and drained
1 c. + 1 t. sugar, divided
2 T. + 1/4 t. cinnamon, divided
1/4 c. cornstarch
2 T. all purpose flour
1/4 t. salt
2 (9") refrigerated pie crusts (unroll and bake)

Preheat the oven to 400.  Line a large baking sheet with foil and set aside.  In a large bowl combine the berries, 1 c. sugar, 2 T. cinnamon, cornstarch, flour and salt.  In a small bowl combine the remaining 1 t. sugar and 1/4 t. cinnamon and set aside.  Spray a 9" pie plate with cooking spray and unroll one pie crust and place it in the pie plate.  Pour the berry mixture into the crust and unroll the second pie crust and place on top.  Pinch the edges together to seal.  Sprinkle the reserved cinnamon sugar mixture all over the top.  Using a paring knife cut a few slits in the top of the crust for steam to escape. 

Place the pie on the prepared baking sheet and bake until the crust is a deep golden brown about 45 minutes to 1 hour.  Cool the pie to room temperature before serving.

10 servings (318 calories each serving) according to my calculator on loseit.com