Blueberry and Raspberry Pie
Bursting with juicy berries and enveloped in a buttery, flaky crust, this Blueberry and Raspberry Pie is the ultimate summer dessert. Featuring the perfect balance of sweetness and tang, the filling combines fresh blueberries and raspberries with a hint of lemon zest and vanilla for a vibrant flavor profile. The homemade crust, prepared with cold, cubed butter for a tender texture, ensures a pie that’s as golden and crisp as it is delicious. Whether you opt for a charming lattice top or a classic full crust, a sprinkle of coarse sugar adds the perfect finishing touch. Ideal for gatherings or a cozy night in, this pie is best enjoyed slightly cooled for slices that hold their shape and a filling that’s irresistibly jammy. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an unforgettable dessert experience!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 1 cup Unsalted butter (cold, cubed)
- 6 tablespoons Ice water
- 2 cups Fresh blueberries
- 2 cups Fresh raspberries
- 0.75 cup Granulated sugar
- 3 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Lemon zest
- 1 teaspoon Vanilla extract
- 1 large Egg
- 1 tablespoon Milk
- 2 tablespoons Coarse sugar (optional, for sprinkling)
Instructions
In a large mixing bowl, whisk together the flour, granulated sugar, and salt for the crust.
Add the cold, cubed butter to the dry mixture, and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing gently until the dough comes together. Be careful not to overwork the dough.
Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, prepare the filling: In a medium-sized bowl, combine the blueberries, raspberries, granulated sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Mix gently until the berries are coated. Set aside.
Preheat the oven to 375°F (190°C).
On a lightly floured surface, roll out one portion of the chilled dough into a 12-inch (30 cm) 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-lined pie dish, ensuring the filling is evenly distributed.
Roll out the second portion of dough to a similar size. Place it over the filling as a full crust or cut strips to create a lattice pattern. Trim any excess dough and crimp the edges to seal.
In a small bowl, whisk the egg with the milk to create an egg wash. Brush the top crust with the egg wash and sprinkle with coarse sugar, if desired.
Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 50-55 minutes, or until the filling is bubbling and the crust is golden brown.
Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours before slicing and serving.
Nutrition Facts
Calories |
4064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.7 g | 264% | |
| Saturated Fat | 124.4 g | 622% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 2520 mg | 110% | |
| Total Carbohydrate | 526.1 g | 191% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 243.6 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 222 mg | 17% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1097 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
