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Blueberry Raspberry Pie

 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."
6-8 ServingsPrep: 15 min. Bake: 40 min.


  • 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 McCormick® Pure 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.

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Blueberry Raspberry Pie (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.