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Blueberry Raspberry Pie

Field editor Earlene Ertelt of Woodburn, Oregon shared this lovely fruity dessert that tastes like summer. She notes, "This is one of the very best pies I have ever made."
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    8 servings

Ingredients

  • Pastry for double-crust pie (9 inches)
  • 1 large egg white
  • 2 tablespoons water, divided
  • 1 cup plus 1 tablespoon sugar, divided
  • 1/4 cup cornstarch
  • 1 to 2 teaspoons grated lemon zest
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 3 cups fresh blueberries
  • 1 cup fresh raspberries

Directions

  • 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.
  • In a bowl, combine 1 cup sugar, cornstarch, lemon peel, vanilla and cinnamon. Gently stir in the berries. Pour into the crust.
  • 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.
  • Bake at 400° for 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts
1 slice: 512 calories, 24g fat (15g saturated fat), 83mg cholesterol, 320mg sodium, 70g carbohydrate (34g sugars, 3g fiber), 6g protein.

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