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
Preheat the oven to 400°F
2
Prepare the Classic Pie Crust as directed for a 9-inch double-crust pie
3
Drain the berries and pat dry with paper towels
4
Toss the berries gently with 1 cup of the sugar, the cornstarch, cinnamon, lemon zest, and vanilla
5
Line a 9-inch pie plate with one crust and prick all over with a fork
6
Brush the bottom with the egg white mixture to prevent sogginess
7
Spoon the berry mixture into the crust
8
Cover the filling with a top crust
9
Trim the overhang to 1 inch
10
With water, moisten the crusts where they meet, then press them together lightly and turn under
11
Crimp the edges decoratively
12
Brush the top crust lightly all over with water and sprinkle evenly with the remaining tablespoon of sugar
13
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
14
Let cool on a rack before serving warm or at room temperature
15
Preheat the oven to 400°F
16
Prepare the Classic Pie Crust as directed for a 9-inch double-crust pie
17
Drain the berries and pat dry with paper towels
18
Toss the berries gently with 1 cup of the sugar, the cornstarch, cinnamon, lemon zest, and vanilla
19
Line a 9-inch pie plate with one crust and prick all over with a fork
20
Brush the bottom with the egg white mixture to prevent sogginess
21
Spoon the berry mixture into the crust
22
Cover the filling with a top crust
23
Trim the overhang to 1 inch
24
With water, moisten the crusts where they meet, then press them together lightly and turn under
25
Crimp the edges decoratively
26
Brush the top crust lightly all over with water and sprinkle evenly with the remaining tablespoon of sugar
27
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
28
Let cool on a rack before serving warm or at room temperature