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Blueberry Raspberry Pie

4

135 min

Blueberry Raspberry Pie

Blueberry Raspberry Pie Photo 1

Category

Pie Recipes

Time

135 min

Serving

8 persons

Calories

402

Rating

4.00★ (18)

Cuisine

Author: Victoria Buriak
This delicious blueberry raspberry pie is a ribbon winner from the Wisconsin State Fair.

Ingredients

  • all-purpose flour: 2 cups
  • salt: 0.75 tsp
  • shortening: 0.66667 cup
  • water: 6 Tbsp (or more if needed, cold)
  • egg white: 1 piece
  • water: 1 Tbsp
  • white sugar: 0.75 cup
  • cornstarch: 0.25 cup
  • lemon peel: 2 Tbsp (grated)
  • vanilla extract: 1 tsp
  • ground cinnamon: 0.25 tsp
  • blueberries: 3 cups (fresh)
  • raspberries: 1 cup (fresh)
  • water: 1 Tbsp
  • white sugar: 1 Tbsp

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 400 degrees F (200 degrees C).
    Blueberry Raspberry Pie Photo 2
  2. Make pie crust: Combine flour and salt in a bowl. Mash shortening into flour mixture with a pastry cutter or fork until mixture is crumbly. Gradually add cold water as needed, tossing with a fork until dough forms a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
    Blueberry Raspberry Pie Photo 3
  3. Turn dough out onto a flat work surface dusted with flour. Divide dough in half and form each half into a ball. Roll one dough ball into a circle 2 inches larger than the pie plate and about 1/8-inch thick. Wrap dough around the rolling pin, starting on one side of the circle. Unroll over the pie plate and trim dough. Roll out remaining dough ball into a circle large enough to fit the top of pie; set aside.
    Blueberry Raspberry Pie Photo 4
  4. Beat egg white and 1 tablespoon water; brush over the bottom of crust and set aside.
    Blueberry Raspberry Pie Photo 5
  5. Make filling: Combine sugar, cornstarch, lemon peel, vanilla extract, and cinnamon in a bowl. Gently stir in blueberries and raspberries to coat; pour into crust. Top with reserved pie crust and seal edges.
    Blueberry Raspberry Pie Photo 6
  6. Brush the top crust with 1 tablespoon water; sprinkle 1 tablespoon sugar on top. Cut a few slits into the top crust with a sharp knife.
    Blueberry Raspberry Pie Photo 7
  7. Bake in the preheated oven until crust is golden brown and filling is bubbly, about 45 minutes. Set pie onto a wire rack to cool completely before refrigerating.
    Blueberry Raspberry Pie Photo 8

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