Blueberry Raspberry Pie
Bursting with the vibrant flavors of summer, this Blueberry Raspberry Pie is a stunning dessert that pairs the sweet-tart juiciness of fresh blueberries and raspberries with a golden, flaky crust. A touch of lemon juice brightens the fruit filling, while a hint of butter adds richness to each mouthwatering bite. The pie comes together effortlessly using premade pie crusts, and you can customize the top with a classic lattice design or decorative shapes for added flair. Brushed with an egg wash for a beautiful golden finish and optionally sprinkled with coarse sugar for extra crunch, this crowd-pleaser is perfect for holidays, summer gatherings, or any occasion that calls for a sweet, homemade treat. Serve it slightly warm with a scoop of vanilla ice cream for the ultimate indulgence. Ready in just 30 minutes of prep time and 50 minutes of baking, this pie will quickly become a favorite in your home.
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Recipe Information
Ingredients
- 2 cups fresh blueberries
- 2 cups fresh raspberries
- 0.75 cups granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter
- 2 pieces premade pie crusts, rolled
- 1 egg
- 1 tablespoon water
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the blueberries, raspberries, granulated sugar, cornstarch, and lemon juice. Gently toss until the fruit is evenly coated in the mixture. Set aside to allow the juices to develop.
Roll out one of the premade pie crusts and fit it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
Pour the berry mixture into the pie crust, evenly distributing it across the bottom.
Dot the filling with small pieces of unsalted butter.
Roll out the second pie crust and place it over the berry filling. You can arrange the top crust as a full sheet, a lattice design, or cut shapes for ventilation, depending on your preference.
Trim any overhang from the top crust and pinch the edges of the two crusts together to seal them. If using a solid top crust, cut a few small slits in the center to allow steam to escape.
In a small bowl, whisk together the egg and water to create an egg wash. Brush the egg wash over the top crust to give it a golden shine.
If desired, sprinkle the top crust with coarse sugar for added texture and sweetness.
Place the pie on the center rack of the preheated oven and bake for 40–50 minutes, or until the crust is golden brown and the filling is bubbling.
Check the pie about halfway through the bake. If the edges of the crust are browning too quickly, cover them with aluminum foil to prevent burning.
Remove the pie from the oven and allow it to cool completely on a wire rack. This will help the filling set.
Slice and serve at room temperature or slightly warmed, optionally with a scoop of vanilla ice cream or whipped cream.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 269 mg | 12% | |
| Total Carbohydrate | 69.0 g | 25% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 28.0 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 162 mg | 3% | |
*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.
