- 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
- 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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Blueberry Raspberry Pie
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"This pie is delicious! I put slightly less blueberries and added a granny smith apple for variety- although it was not necessary- smelled so good cooking and tasted even better- the raspberries really make this pie"
"Absolutely the best pie I've ever made or tasted!"
"One if the best pies I've ever had. This was really easy to make and I had a lot of compliments on it."
"Such a delicious pie and so easy to make!"
"This is a fantastic pie"