Blueberry Raspberry Pie
TOTAL TIME: Prep: 15 min. Bake: 40 min.
YIELD: 8 servings.
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
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Pastry for double-crust pie (9 inches)
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1 large egg white
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2 tablespoons water, divided
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1 cup plus 1 tablespoon sugar, divided
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1/4 cup cornstarch
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1 to 2 teaspoons grated lemon zest
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1 teaspoon vanilla extract
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1/4 teaspoon ground cinnamon
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3 cups fresh blueberries
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1 cup fresh raspberries
Directions
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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.
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2.
In a bowl, combine 1 cup sugar, cornstarch, lemon peel, vanilla and cinnamon. Gently stir in the berries. Pour into the crust.
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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.
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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.
Nutrition Facts
1 slice: 512 calories, 24g fat (15g saturated fat), 83mg cholesterol, 320mg sodium, 70g carbohydrate (34g sugars, 3g fiber), 6g protein.
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