Razzleberry Pie

Razzleberry Pie
Pie crust for a 9-inch double pie crust
1 bag frozen raspberries
1 bag frozen blackberries
1/3 cup sugar
2-1/2 Tbsp. flour
----------
Line pie plate with bottom curst. Preheat oven to 400°.

Thaw fruit almost completely and pour in colander to strain juice. In a large bowl, mix fruit, sugar and flour together. Fill pie crust with fruit.

Before adding top layer, cut design into crust (as vents). Lay over top of crust, moisten edges with water to "glue" the two crusts together. With the back side of a fork, pinch edges together, or pinch with fingers.

Lightly brush top curst with water. Sprinkle sugar over the top. Cover edges with a strip of aluminum foil. Bake for 30 minutes. Remove foil and bake and additional 10 minutes until crust is golden brown.