Blueberry Raspberry Pie

4.6
(17)

This delicious blueberry raspberry pie is a ribbon winner from the Wisconsin State Fair.

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

Ingredients

Pie Crust:

  • 2 cups all-purpose flour

  • ¾ teaspoon salt

  • cup shortening

  • 6 tablespoons cold water, or more as needed

  • 1 egg white

  • 1 tablespoon water

Filling:

  • 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

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. 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.

  3. 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.

  4. Beat egg white and 1 tablespoon water; brush over the bottom of crust and set aside.

  5. 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.

  6. 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.

  7. 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 Facts (per serving)

402 Calories
18g Fat
58g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 402
% Daily Value *
Total Fat 18g 23%
Saturated Fat 4g 22%
Sodium 227mg 10%
Total Carbohydrate 58g 21%
Dietary Fiber 3g 12%
Total Sugars 27g
Protein 4g
Vitamin C 11mg 56%
Calcium 15mg 1%
Iron 2mg 9%
Potassium 110mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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