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."
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
Reviews
I am so terribly sorry I used this recipe. I had picked a bunch of wonderfully delicious wild blueberries and had some raspberries from my garden, so I thought why not? I used the suggested amounts of lemon zest and cinnamon and they completely masked the flavor of the blueberries. RUINED IT. Next time I skip the additions and go with the straight wonderful fruit. I wasted an hour of berry picking and those beautiful blueberries with this crappy recipe.
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
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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!
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This is a fantastic pie
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