Blueberry Raspberry Pie

Blueberry Raspberry Pie Recipe

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Jackie Brink


perfect 4 summer


★★★★★ 1 vote



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pastry for double-crust pie (9 inches)
egg white
2 Tbsp
water, divided
17 Tbsp
sugar, divided
1/4 c
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


  • 1Line 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.
  • 2In a bowl, combine 1 cup sugar, cornstarch, lemon peel, vanilla and cinnamon. Gently stir in the berries. Pour into the crust.
  • 3Roll 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.
  • 4Bake 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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