BLUEBERRY RASPBERRY PIE RECIPE RECIPES
BLUEBERRY RASPBERRY PIE RECIPE: HOW TO MAKE IT
Field editor Earlene Ertelt of Woodburn, Oregon shared this lovely fruity dessert that tastes like summer. She notes, "This is one of the very best pies I have ever made."
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Beat the egg white and 1 tablespoon water; brush over crust. Set aside., In a bowl, combine 1 cup sugar, cornstarch, lemon peel, vanilla and cinnamon. Gently stir in the berries. Pour into the crust., Roll out the remaining pastry to fit top of pie; place over the filling. Trim, seal and flute edges. Cut slits in top. Brush with remaining water; sprinkle with remaining sugar., Bake at 400° for 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 512 calories, FatContent 24g fat (15g saturated fat), CholesterolContent 83mg cholesterol, SodiumContent 320mg sodium, CarbohydrateContent 70g carbohydrate (34g sugars, FiberContent 3g fiber), ProteinContent 6g protein.
BLUEBERRY AND RASPBERRY PIE RECIPE - BAKING.FOOD.COM
I found this recipe years ago in Homemaker's Magazine and it's a big favourite at my house, especially in the summer when fresh berries are plentiful. You can make it in the winter with frozen berries as this recipe calls for and it's just as good.
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 1 pie, 6 serving(s)
Number Of Ingredients 5
Steps:
- Thaw the raspberries sufficiently to separate easily.
- Combine in a medium bowl with the blueberries.
- In another bowl, stir together the sugar and cornstarch.
- Toss gently into the berries.
- Set aside.
- On a floured surface, roll out just over half of the pastry and fit into an 8" pie plate.
- Spoon in the fruit mixture.
- Roll out the remaining pastry.
- Moisten the rim of the bottom crust with cold water.
- Top with the remaining pastry.
- Seal, trim and flute the edges.
- Cut a steam vent in the centre.
- Bake in a preheated 450 degree F oven for 12 to 15 minutes or until the rim is lightly golden.
- Reduce the temperature to 375 degrees F and bake 30 to 35 minutes longer, or until golden brown and filling is bubbly.
- Serve warm or at room temperature.
Nutrition Facts : Calories 476.1, FatContent 21.5, SaturatedFatContent 5.2, CholesterolContent 0, SodiumContent 326.7, CarbohydrateContent 68.1, FiberContent 6.3, SugarContent 29.6, ProteinContent 4.8
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Field editor Earlene Ertelt of Woodburn, Oregon shared this lovely fruity dessert that tastes like summer. She notes, "This is one of the very best pies I have ever made."
From preprod.tasteofhome.com
Total Time 55 minutes
Category Desserts
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From preprod.tasteofhome.com
Total Time 55 minutes
Category Desserts
Calories 512 calories per serving
- Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Beat the egg white and 1 tablespoon water; brush over crust. Set aside., In a bowl, combine 1 cup sugar, cornstarch, lemon peel, vanilla and cinnamon. Gently stir in the berries. Pour into the crust., Roll out the remaining pastry to fit top of pie; place over the filling. Trim, seal and flute edges. Cut slits in top. Brush with remaining water; sprinkle with remaining sugar., Bake at 400° for 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.
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Here's a delightful way to enjoy summertime fruits. If you're short on one of the berries, just make up the amount with one of the other fruits in the pie. —Elaine Moody, Clever, Missouri
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