Blueberry Raspberry Pie
Serves: 5
Eda Schinner
1 January 1970
Based on User reviews:
49
Spice
54
Sweetness
48
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Trim the overhang to 1 inch
2
With water, moisten the crusts where they meet, then press them together lightly and turn under
3
Crimp the edges decoratively
4
Brush the top crust lightly all over with water and sprinkle evenly with the remaining tablespoon of sugar
5
Bake the pie in the lower third of the oven until the filling is bubbly and the crust is golden brown, 1 to 1 1/4 hours
6
Let cool on a rack before serving warm or at room temperature
7
Preheat the oven to 400°F
8
Prepare the Classic Pie Crust as directed for a 9-inch double-crust pie
9
Drain the berries and pat dry with paper towels
10
Toss the berries gently with 1 cup of the sugar, the cornstarch, cinnamon, lemon zest, and vanilla
11
Line a 9-inch pie plate with one crust and prick all over with a fork
12
Brush the bottom with the egg white mixture to prevent sogginess
13
Spoon the berry mixture into the crust
14
Cover the filling with a top crust
15
Trim the overhang to 1 inch
16
With water, moisten the crusts where they meet, then press them together lightly and turn under
17
Crimp the edges decoratively
18
Brush the top crust lightly all over with water and sprinkle evenly with the remaining tablespoon of sugar
19
Bake the pie in the lower third of the oven until the filling is bubbly and the crust is golden brown, 1 to 1 1/4 hours
20
Let cool on a rack before serving warm or at room temperature
21
Preheat the oven to 400°F
22
Prepare the Classic Pie Crust as directed for a 9-inch double-crust pie
23
Drain the berries and pat dry with paper towels
24
Toss the berries gently with 1 cup of the sugar, the cornstarch, cinnamon, lemon zest, and vanilla
25
Line a 9-inch pie plate with one crust and prick all over with a fork
26
Brush the bottom with the egg white mixture to prevent sogginess
27
Spoon the berry mixture into the crust
28
Cover the filling with a top crust