Blueberry Raspberry Pie

17 ingredients
6 steps

Ingredients

  • Pie Crust:
  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 2/3 cup shortening
  • 6 tablespoons cold water, or more as needed
  • 1 egg white
  • 1 tablespoon water
  • Filling:
  • 3/4 cup white sugar
  • 1/4 cup cornstarch
  • 2 tablespoons grated lemon peel
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 3 cups fresh blueberries
  • 1 cup fresh raspberries
  • 1 tablespoon water
  • 1 tablespoon white sugar

Directions

  1. 1
    Preheat oven to 400 degrees F (200 degrees C).
  2. 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. 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. 4
    Beat egg white and 1 tablespoon water; brush over bottom of crust and set aside.
  5. 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. 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.

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