Blueberry and Raspberry Pie

Baking is one of those things I obviously love to do.  But, there is something about baking a fruit pie, that is just so satisfying and the whole house smells delicious.  Who doesn't love pie?

I made this blueberry and raspberry pie in no time.  If you like, you can substitute the blueberries and raspberries for blackberries, strawberries, apples, peaches or any other fruit you like.  Have fun and make it your own.

The crust came out buttery and flaky and the blueberries and raspberries were tart and sweet at the same time.  I'm happy that I combined both berries.

 

Ingredients

double pie crust (see below)

1 egg white

2 tbsp of water divided

1 cup plus 1 tbsp of sugar divided

1/4 cup cornstarch

2 tsp of grated lemon peel

1 tsp of vanilla extract

1/4 tsp of ground cinnamon

3 cups fresh  blueberries

1 cup fresh raspberries

Preheat oven at 400 Degrees F

Line a 9 inch pie plate with bottom pastry, trim pastry even with edge of plate.  Beat the egg white and 1 tbsp of water, brush over crust, set aside

In a bowl, combine 1 cup of 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 on top.  Brush with remaining egg white, sprinkle with remaining sugar.

Bake for 40-50 minutes until crust is golden brown and filling is bubbly.  Cool on wire rack. Refrigerate.

Source: Taste of Home

Double Pie Crust Ingredients

2 1/2 cup all purpose flour

1 tsp of salt

1 tbsp of sugar

2 sticks of butter cold

1/4-1/2 cup of iced water

Food Processor:


Add the flour, salt, and sugar in the food processor.  Pulse for about 10 seconds to mix well.  Add the butter and pulse for about 15 seconds.  Add about 1/4 cup of water, slowly until the dough starts to come together when pinched.  Add remaining water if necessary.  Do not pulse for more than 30 seconds.

Turn the dough into your counter, turn into a ball and divide into two equal pieces. Flatten into a 5 inch disc. Cover with plastic and refrigerate for 30-60 minutes.

To roll out, flour your counter lightly.  Roll out to fit an 8 or 9 inch pie dish. To keep the dough from sticking, and get an uniform thickness, keep lifting and turning after each roll.  When you get the desire size, roll the pastry dough onto your rolling pin and place on baking dish. Dusting off any excess flour.  Never pull the pastry dough as it will shrink.  With your fingertips lightly press the dough into the pan. Flute the edges of the pastry.  Pastry dough is ready to use.

By Hand:

In a bowl mix together the flour, salt and sugar.  Add the cold butter and use a pastry cutter, fork or rub the mixture between your fingers to blend the butter until it resembles coarse meal.  Add the water one tablespoon at a time.  Mixing gently until you are able to make a ball. Handle the dough as little as possible.  Split the dough in half and flatten each piece into a 5 inch disc. Cover with plastic and refrigerate for 30-60 minutes.

To roll out, flour your counter lightly.  Roll out to fit an 8 or 9 inch pie dish. To keep the dough from sticking, and get an uniform thickness, keep lifting and turning after each roll.  When you get the desire size, roll the pastry dough onto your rolling pin and place on baking dish. Dusting off any excess flour.  Never pull the pastry dough as it will shrink.  With your fingertips lightly press the dough into the pan. Flute the edges of the pastry.  Pastry dough is ready to use.

Source: Joy of Baking