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Deep Dish Double Berry Pie

1/3 c Flour
1 c Sugar
3 c Blueberries
1/2 pt Fresh raspberries
2 tb Chambord or other raspberry
1 ts Grated lemon peel
2 ts Lemon juice
1 tb Unsalted butter, optional
Pastry for 9" deep dish
Milk, for brushing
Sugar, for sprinkling

Preheat oven to 425F.
Combine flour and sugar. Add berries, liqueur, lemon peel and juice and toss gently. Pile in pie plate.
Top with dough, sealing edges and crimping. Brush with milk and sprinkle with sugar. Cut several steam vents.
Bake 20 minutes; reduce heat to 350F and continue baking until crust is golden brown and juices bubble up, 30 to 40 minutes longer.

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