- 15 minutes
- 35 minutes
- I used store bought 9 inch refrigerated pie crusts. Follow the baking directions. Pre heat the oven to 425.
- For the berries we used a storage bag to mix the berries together along with one cup of sugar and one cup of all purpose flour. Before placing mixture in the crust, brush the bottom of pie with egg swipe (one egg yolk mixed with water and imitation vanilla) this will help the bottom not get soggy.
- Place mixture into crust and place second crust on top, crimping and cutting a center slot for steam escape. Brush the top with remaining wash and tsp of half and half and sprinkle with raw sugar.
- Bake at 375 for 35 mins or golden brown. Remove from oven on place on rack to cool. Serve with butter pecan ice cream and coffee.