Ingredients
1 sheet refrigerated pie pastry3 cups fresh blackberries2 cups fresh blueberries3/4 cup sugar1/4 cup cornstarch1/8 teaspoon ground nutmegTOPPING:1/2 cup all-purpose flour1/4 cup packed brown sugar1/4 cup cold butter
Preparation
Unroll pastry into a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
In a large bowl, combine blackberries and blueberries. Combine the sugar, cornstarch and nutmeg; sprinkle over berries and toss gently. Pour into crust.
In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling.
Bake at 375° for 55-60 minutes or until set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack.
