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Blueberry Raspberry Pie

Rated as 4.64 out of 5 Stars

"This delicious pie is a ribbon winner from the Wisconsin State Fair."
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2 h 15 m servings 402
Original recipe yields 8 servings (1 9-inch pie)


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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Combine flour and salt in a bowl. Mash shortening into the flour mixture with a pastry cutter or fork until the 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. Turn dough out onto a flat work surface dusted with flour. Divide dough in half and form each half into a ball. Roll dough ball from center to edges into a circle 2 inches larger than the pie plate and about 1/8 inch thick. Wrap dough around rolling pin, starting on one side of the circle. Unroll over pie plate and trim dough. Roll remaining dough ball into a crust to fit the top of the pie and set aside.
  4. Beat egg white and 1 tablespoon water; brush over bottom of crust and set aside.
  5. Combine 3/4 cup sugar, cornstarch, lemon peel, vanilla extract, and cinnamon in a bowl. Gently stir blueberries and raspberries into the mixture to coat; pour into the crust. Top with reserved pie crust. Brush top of pie crust with 1 tablespoon water; sprinkle 1 tablespoon sugar over the moistened top. Cut a few slits into top crust with a sharp knife.
  6. Bake in preheated oven until crust is golden brown and filling is bubbly, about 45 minutes. Set pie onto wire rack to cool completely before refrigerating.

Nutrition Facts

Per Serving: 402 calories; 17.7 57.9 4.3 0 227 Full nutrition

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Read all reviews 10
  1. 11 Ratings

    Rated as 5 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Made this as my first pie, and it came out great. The filling is simple, but delicious. Don't forget the lemon peel.

Most helpful critical review

The flavor on this one is wonderful. It does not cut well, that is the reason for my three star rating. I used a different pie crust recipe. I used about a bag and a half of frozen mixed berries...

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Least positive

Made this as my first pie, and it came out great. The filling is simple, but delicious. Don't forget the lemon peel.

I had more raspberries than blueberries so I swapped amounts. Should have added tapioca to thicken it up. Cheated with a premade pie crust and added a bit more flour based on reviews. Great f...

This is a wonderful pie recipe! I love fruit pies, but hate pie that's pasty and or too sweet. This recipe brings out the natural flavor sand sweetness of the fruit, and was neither too runny n...

I cheated by using premade crusts but it was still delicious nonetheless. Next time I will use a bit more sugar as I found it a little tart.

Delicious! The filling set just right and the fruit flavor was excellent. I did add a 1 inch knob of grated ginger to the filling, which was nice with the lemon peel. Also, add 2 T shortening to...

This pie was so delicious and tangy...we will make it again

Made this for Thanksgiving and everyone agreed that it was a very good pie. My husband requested I make it again this week. New favorite pie.

I used my standard crust recipe. Tasty filling. Thanks!

Great tasting pie! Perfect a la mode!