Blueberry Raspberry Pie Recipe

5 5 8
Blueberry Raspberry Pie Recipe
Blueberry Raspberry Pie Recipe photo by Taste of Home
Publisher Photo

Blueberry Raspberry Pie Recipe

Read Reviews
5 5 8
Publisher Photo
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."
Recommended: 22 Best Summer Pies
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
6-8 servings
TOTAL 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.
Originally published as Blueberry Raspberry Pie in Taste of Home June/July 2004, p53

  • 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
  1. 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.
  2. In a bowl, combine 1 cup sugar, cornstarch, lemon peel, vanilla and cinnamon. Gently stir in the berries. Pour into the crust.
  3. 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.
  4. 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.
Originally published as Blueberry Raspberry Pie in Taste of Home June/July 2004, p53

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Reviews forBlueberry Raspberry Pie

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Fashbina User ID: 8521189 232053
Reviewed Aug. 31, 2015

"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"

MY REVIEW
mamadea User ID: 1450210 57586
Reviewed Nov. 23, 2011

"Absolutely the best pie I've ever made or tasted!"

MY REVIEW
Mamaorr User ID: 5857072 57584
Reviewed Oct. 1, 2011

"One if the best pies I've ever had. This was really easy to make and I had a lot of compliments on it."

MY REVIEW
schumans User ID: 4546772 133829
Reviewed May. 24, 2010

"Such a delicious pie and so easy to make!"

MY REVIEW
lunchlady07 User ID: 929562 92880
Reviewed May. 13, 2009

"This is a fantastic pie"

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