How to Make Blueberry Raspberry Pie - A Step-by-Step Guide

Blueberry raspberry pie is a delicious and vibrant dessert that is perfect for any occasion. The combination of sweet blueberries and tart raspberries creates a burst of flavors that is both refreshing and indulgent. Whether you are baking for a special event or just want to treat yourself to a homemade dessert, this pie is sure to be a hit.

One of the best things about this recipe is that it is relatively simple to make. The filling comes together with just a few ingredients, and the...

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Ingredients

  • 2 cups all-purpose flour
  • ¾ teaspoon salt
  • ⅔ cup shortening
  • 6 tablespoons cold water, or more as needed
  • 1 egg white
  • 1 tablespoon water
  • ¾ cup white sugar
  • ¼ cup cornstarch
  • 2 tablespoons grated lemon peel
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • 3 cups fresh blueberries
  • 1 cup fresh raspberries
  • 1 tablespoon water
  • 1 tablespoon white sugar

Information

  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Additional Time: 1 hr
  • Total Time: 2 hrs 15 mins
  • Servings: 8
  • Yield: 1 9-inch pie

  • Preheat the oven to 400 degrees F (200 degrees C).
  • 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.
  • 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.
  • Beat egg white and 1 tablespoon water; brush over the bottom of crust and set aside.
  • 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.
  • 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.
  • 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.
  • Nutrition

    402 cal.

    • Total Fat: 18g
    • Saturated Fat: 4g
    • Sodium: 227mg
    • Total Carbohydrate: 58g
    • Dietary Fiber: 3g
    • Total Sugars: 27g
    • Protein: 4g
    • Vitamin C: 11mg
    • Calcium: 15mg
    • Iron: 2mg
    • Potassium: 110mg