Blueberry and Raspberry Pie

"I found this recipe years ago in Homemaker's Magazine and it's a big favourite at my house, especially in the summer when fresh berries are plentiful. You can make it in the winter with frozen berries as this recipe calls for and it's just as good."
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Ready In:
1hr 10mins
1 pie




  • Thaw the raspberries sufficiently to separate easily.
  • Combine in a medium bowl with the blueberries.
  • In another bowl, stir together the sugar and cornstarch.
  • Toss gently into the berries.
  • Set aside.
  • On a floured surface, roll out just over half of the pastry and fit into an 8" pie plate.
  • Spoon in the fruit mixture.
  • Roll out the remaining pastry.
  • Moisten the rim of the bottom crust with cold water.
  • Top with the remaining pastry.
  • Seal, trim and flute the edges.
  • Cut a steam vent in the centre.
  • Bake in a preheated 450 degree F oven for 12 to 15 minutes or until the rim is lightly golden.
  • Reduce the temperature to 375 degrees F and bake 30 to 35 minutes longer, or until golden brown and filling is bubbly.
  • Serve warm or at room temperature.

Questions & Replies

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  1. What a yummy combo! I used fresh raspberries from the garden and blueberries that I had frozen earlier this summer. Especially easy to do with a prepared pie crust from the dairy case.
  2. Delicious and simple!!!


<p>I live with my husband, four cats, and a sweet mutt named Jada in Scarborough, Ontario, where I work as an elementary school administrative assistant. I have a 31 year old daughter who lives with her boyfriend in nearby Don Mills, along with my sweet granddogs, Frankie and Turbo. I would have to say that my passion is animals, since I have so many of them! <br /><img src= alt= /> <br /><img src= alt= /> <br /><img src= alt= /> <br /><br />If I had a month off work to do what I please, I would first catch up on my sleep and then just have fun - see a few movies and maybe take a couple of short trips - something that wouldn't break the bank - lol!</p>
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