Blueberry Raspberry Pie
Recipe information
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Cooking:
30 min.
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Servings per container:
8
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Source:

Ingredients for - Blueberry Raspberry Pie

1. All-purpose flour - 2 cups
2. Salt - ¾ teaspoon
3. Shortening - ⅔ cup
4. Cold water, or more as needed - 6 tablespoons
5. Egg white - 1
6. Water - 1 tablespoon
7. White sugar - ¾ cup
8. Cornstarch - ¼ cup
9. Grated lemon peel - 2 tablespoons
10. Vanilla extract - 1 teaspoon
11. Ground cinnamon - ¼ teaspoon
12. Fresh blueberries - 3 cups
13. Fresh raspberries - 1 cup
14. Water - 1 tablespoon
15. White sugar - 1 tablespoon

How to cook deliciously - Blueberry Raspberry Pie

1. Stage

Preheat the oven to 400 degrees F (200 degrees C).

2. Stage

Make pie crust: Combine flour and salt in a bowl. Mash shortening into flour mixture with a pastry cutter or fork until mixture is crumbly. Gradually add cold water as needed, tossing with a fork until dough forms a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.

3. Stage

Turn dough out onto a flat work surface dusted with flour. Divide dough in half and form each half into a ball. Roll one dough ball into a circle 2 inches larger than the pie plate and about 1/8-inch thick. Wrap dough around the rolling pin, starting on one side of the circle. Unroll over the pie plate and trim dough. Roll out remaining dough ball into a circle large enough to fit the top of pie; set aside.

4. Stage

Beat egg white and 1 tablespoon water; brush over the bottom of crust and set aside.

5. Stage

Make filling: Combine sugar, cornstarch, lemon peel, vanilla extract, and cinnamon in a bowl. Gently stir in blueberries and raspberries to coat; pour into crust. Top with reserved pie crust and seal edges.

6. Stage

Brush the top crust with 1 tablespoon water; sprinkle 1 tablespoon sugar on top. Cut a few slits into the top crust with a sharp knife.

7. Stage

Bake in the preheated oven until crust is golden brown and filling is bubbly, about 45 minutes. Set pie onto a wire rack to cool completely before refrigerating.