Blueberry Raspberry Pie

Blueberry Raspberry Pie Recipe

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Jackie Brink

By
@jackieb7205

perfect 4 summer

Rating:

★★★★★ 1 vote

Comments:
Serves:
8
Method:
Bake

Ingredients

  • 1
    pastry for double-crust pie (9 inches)
  • 1
    egg white
  • 2 Tbsp
    water, divided
  • 17 Tbsp
    sugar, divided
  • 1/4 c
    cornstarch
  • 1 tsp
    lemon peel, grated
  • 1 tsp
    vanilla extract
  • 1/4 tsp
    ground cinnamon
  • 3 c
    fresh blueberries
  • 1 c
    fresh raspberries

How to Make Blueberry Raspberry Pie

Step-by-Step

  1. Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Beat the egg white and 1 tablespoon water; brush over crust. Set aside.
  2. In a bowl, combine 1 cup sugar, cornstarch, lemon peel, vanilla and cinnamon. Gently stir in the berries. Pour into the crust.
  3. Roll out the remaining pastry to fit top of pie; place over the filling. Trim, seal and flute edges. Cut slits in top. Brush with remaining water; sprinkle with remaining sugar.
  4. Bake at 400 degrees F for 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.

Printable Recipe Card

About Blueberry Raspberry Pie

Course/Dish: Pies Fruit Desserts
Main Ingredient: Fruit
Regional Style: American




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