Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Blueberry-Raspberry Pie Recipe
    Lost? Site Map

    Blueberry-Raspberry Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    15 mins

    50 mins

    Lvs2Cook's Note:

    A delightful summer pie!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 2
      In a bowl, combine 1 cup sugar, cornstarch, lemon peel, vanilla and cinnamon. Gently stir in the berries. Pour into the crust.
    3. 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. 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.

    Browse Our Top Pie Recipes

    Ratings & Reviews:

    • on November 06, 2007

      15

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 16, 2006

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Blueberry-Raspberry Pie

    Serving Size: 1 (155 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 214.7
     
    Calories from Fat 3
    63%
    Total Fat 0.3 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 10.7 mg
    0%
    Total Carbohydrate 53.5 g
    17%
    Dietary Fiber 3.2 g
    12%
    Sugars 43.6 g
    174%
    Protein 1.4 g
    2%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites