Ingredients

For the Sweet Cornmeal Pie Crust:
1 cup yellow cornmeal
1 cup flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter
1/2 cup milk
Preheat oven to 350 degrees F.

In a large bowl, stir together the dry ingredients. Cut in butter with pastry blender or two knives until the consistency of small peas. Add milk and stir lightly until just combined. Gather into large ball. Divide ball in half. Pat each half into flat circle, wrap in plastic and chill.
On lightly floured surface with a lightly floured rolling pin, gently roll out dough to a 12-inch circle. Gently fit into 9-inch-deep pie pan. Roll out remaining dough for top crust and set aside.

For the Pie Filling:
Three 6-ounce packages of blueberries, rinsed and drained
Two 6-ounce packages of raspberries, rinsed and drained
3/4 cup sugar or to taste
3 tablespoons flour
1 teaspoon grated lemon zest

Directions

In a large bowl, gently toss the blueberries and raspberries together with remaining ingredients. Turn into prepared pie crust. Brush rim of bottom crust lightly with water. Put pie crust in place and press to seal rim. Turn edges under and crimp. Cut a few slashes in top crust. Bake in preheated 350-degree F oven until golden brown and bubbly, about 50 minutes to an hour. Let cool on rack. Serve warm or cold. Makes 8 to 12 servings. Recipe developed by chef Lucia Watson.