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Blueberry Raspberry Pie
Blueberry Raspberry Pie
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
135 minutes
Impress with this award-winning blueberry raspberry pie recipe.
Ingredients:
  • 0.75 teaspoon salt
  • 0.66666668653488 cup shortening
  • 6 tablespoons cold water, or more as needed
  • 1 egg white
  • 1 tablespoon water
  • 0.75 cup white sugar
  • 0.25 cup cornstarch
  • 2 tablespoons grated lemon peel
  • 0.25 teaspoon ground cinnamon
  • 3 cups fresh blueberries
  • 1 cup fresh raspberries
  • 1 tablespoon white sugar
Instructions:
  • Heat your oven to 400 degrees F (200 degrees C).
  • Create the pie crust by blending the flour and salt together in a bowl. Incorporate the shortening into the flour mixture using a pastry cutter or fork until it becomes crumbly. Add cold water gradually as necessary, mixing with a fork until the dough comes together in a ball. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes before using.
  • Place the dough on a floured work surface. Divide it in half and shape each half into a ball. Roll out one ball into a circle that is 2 inches bigger than the pie plate and 1/8-inch thick. Gently drape the dough over the rolling pin, then transfer it to the pie plate and trim any excess. Roll out the second ball of dough to the size of the pie top; leave it aside for later use.
  • Whisk egg white with 1 tablespoon of water until frothy; brush over crust bottom and set aside.
  • Prepare the filling: Mix together sugar, cornstarch, lemon zest, vanilla extract, and cinnamon in a bowl. Gently fold in blueberries and raspberries until coated; transfer the mixture into the pie crust. Place the remaining pie crust on top and crimp the edges to seal.
  • Moisten the top crust with 1 tablespoon of water, sprinkle with 1 tablespoon of sugar, and make a few slits with a sharp knife.
  • Bake in the oven until the crust turns golden brown and the filling bubbles, approximately 45 minutes. Let the pie cool on a wire rack before refrigerating.

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