Blueberry-Raspberry Pie

Submitted by Nancy G.

"A delightful summer pie!"

 

• Ready In: 1hr 5mins
• Ingredients: 11
• Serves: 6-8

ingredients

• pastry for double-crust pie (9 inches)
• 1 egg white
• 2 tablespoons water, divided
• 1 cup sugar, divided
• 1 tablespoon sugar, divided
• 1⁄4 cup cornstarch
• 1 -2 teaspoon grated lemon peel
• 1 teaspoon vanilla extract
• 1⁄4 teaspoon ground cinnamon
• 3 cups fresh blueberries
• 1 cup fresh raspberry

directions

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 egg/water mixture; 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.

Reviews

[jruby19]

This pie completely ruined a lot of expensive berries I had. As I should have known, the filling had a chalky flavor. This was because the corn starch wasn't mixed with hot water prior to adding to the pie. Were it not for this I'd bet this would be a great pie.

 

[Oolala]

Made this with 1 pint of blueberries and 1 pint of wild raspberries (thimbleberries) that my kids picked. The berries are a bit tart so I smothered my slice with whipped cream. I made this with a cup of splenda for the DH. Thank you for posting!