• 1 cup yellow cornmeal
• 1 cup flour
• 3 Tbs. sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 3 Tbs. butter
• 1/2 cup milk
• 1-1/4 lbs. Driscoll's blueberries, rinsed and drained
• 3/4 lb. Driscoll's raspberries, rinsed and drained
• 3/4 cup sugar, or to taste
• 3 Tbs. flour
• 1 tsp. lemon zest

To prepare crust: Preheat oven to 350°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 12 inch circle. Gently fit into 9 inch deep pie pan. Roll out remaining dough for top crust and set aside.

To prepare filling: 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 top crust in place and press to seal rim. Turn edges under and crimp. Cut a few slashes in top crust. Bake until golden brown and bubbly, about 50 minutes to an hour. Let cool on rack. Serve warm or cold.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 217, fat 3.9g, 16% calories from fat, cholesterol 9mg, protein 3.1g, carbohydrates 44.1g, fiber 4.4g, sugar 24.4g, sodium 35mg, diet points 4.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.6, Bread: 1.1, Lean meat: 0.0, Fat: 0.6, Sugar: 0.9, Very lean meat protein: 0.0

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