Blueberry Raspberry Pie
Taste of Home
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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."
SERVINGS: 6-8
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 40 min.
Ingredients:
- Pastry for double-crust pie (9 inches)
- 1 egg white
- 2 tablespoons water, divided
- 1 cup plus 1 tablespoon sugar, divided
- 1/4 cup cornstarch
- 1 to 2 teaspoons grated lemon peel
- 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. Yield: 6-8 servings.