This Blueberry Raspberry Pie is a delightful blend of sweet and tart flavors, making it the perfect summer dessert. The juicy blueberries and raspberries combine beautifully with a buttery, flaky crust, creating a pie that is both refreshing and satisfying. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this pie is sure to become a favorite. The simplicity of the ingredients allows the natural flavors of the berries to shine, making it a must-try for any pie lover.
Ingredients:
For the crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup unsalted butter, chilled and cut into small cubes
- 6-8 tablespoons ice water
For the filling:
- 2 cups fresh blueberries
- 2 cups fresh raspberries
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon ground cinnamon
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions:
- Prepare the crust: In a large bowl, whisk together the flour, salt, and sugar. Add the chilled butter cubes and use a pastry cutter or your fingers to blend the butter into the flour mixture until it resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough begins to come together. Divide the dough in half, shape into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Make the filling: In a large bowl, combine the blueberries, raspberries, sugar, cornstarch, lemon juice, lemon zest, and cinnamon. Gently toss until the berries are evenly coated. Let the mixture sit for about 10 minutes to allow the flavors to meld.
- Assemble the pie: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and up the sides. Pour the berry filling into the crust, spreading it out evenly.
- Add the top crust: Roll out the second disc of dough into a 12-inch circle. You can either place it directly over the filling or create a lattice pattern by cutting the dough into strips. If using a full top crust, cut a few slits to allow steam to escape. Trim and crimp the edges to seal the pie.
- Bake the pie: Brush the top crust with the beaten egg and sprinkle with coarse sugar if desired. Place the pie on a baking sheet to catch any drips, then bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and serve: Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set. Serve with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Enjoy your homemade Blueberry Raspberry Pie!
