Blueberry And Raspberry Pie Recipes

BLUEBERRY RASPBERRY PIE

Steps:

• Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Beat the egg white and 1 tablespoon water; brush over crust. Set aside., In a bowl, combine 1 cup 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 in top. Brush with remaining water; sprinkle with remaining sugar., Bake at 400° for 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.

BLUEBERRY RASPBERRY PIE

Steps:

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

BLUEBERRY AND RASPBERRY PIE

Steps:

• Thaw the raspberries sufficiently to separate easily.
• Combine in a medium bowl with the blueberries.
• In another bowl, stir together the sugar and cornstarch.
• Toss gently into the berries.
• Set aside.
• On a floured surface, roll out just over half of the pastry and fit into an 8" pie plate.
• Spoon in the fruit mixture.
• Roll out the remaining pastry.
• Moisten the rim of the bottom crust with cold water.
• Top with the remaining pastry.
• Seal, trim and flute the edges.
• Cut a steam vent in the centre.
• Bake in a preheated 450 degree F oven for 12 to 15 minutes or until the rim is lightly golden.
• Reduce the temperature to 375 degrees F and bake 30 to 35 minutes longer, or until golden brown and filling is bubbly.
• Serve warm or at room temperature.

BLUEBERRY PIE

Steps:

• Combine 3 pints of the blueberries, 1/4 cup sugar, and the water, cornstarch, cinnamon, vanilla and salt in a saucepan. Bring to a simmer and cook until the mixture is gooey and thick, 30 to 45 minutes. Remove from the heat and stir in the remaining 1 pint blueberries and the butter and lemon zest. Let cool.
• In the meantime, roll out 1 disc of pie dough and place it in a 9-inch pie dish, tucking and crimping the edges. Freeze for 15 minutes.
• Preheat the oven to 350 degrees F.
• Place a piece of parchment paper inside the frozen pie shell and fill with beans or pie weights. Bake for 20 minutes, then remove the beans and parchment and continue baking for another 10 minutes. Let cool for 5 minutes.
• Add the filling and bake until a skin forms on top of the filling. Remove from the oven and set aside.
• Whisk together the egg, a heavy pinch of sugar and a splash of water in a small bowl. Roll out the second disc of pie dough and use cutters to make cut-out leaves or rosettes and vines. Brush the tops of the cut-outs with egg wash.
• Top the pie with the cut-outs. Bake until the decorative pie topping is golden brown, 5 minutes.
• Lower the oven temperature to 300 degrees F and continue baking for another 30 minutes. Let cool.
• Add the flour, sugar and salt to the bowl of a food processor; pulse to combine. Add the butter and pulse until mealy. Put the mixture in a large mixing bowl.
• Combine the water and vinegar in a small bowl. Gradually drizzle the liquid into the flour mixture and gently bring the dough together until it is homogenous--be careful not overmix. Divide the dough into two balls, press into discs and wrap tightly in plastic wrap. Chill in the refrigerator for 30 minutes.

BLACKBERRY RASPBERRY PIE

Steps:

• Line a baking sheet with foil. Place the baking sheet on the center rack of the oven and preheat the oven to 400 degrees F. Allow the baking sheet to heat for 15 minutes.
• To a large bowl, add the blackberries, raspberries, 1 cup of the sugar, 2 tablespoons of the cinnamon, the arrowroot, flour and salt, and toss gently to combine. In a separate small bowl mix the remaining 1 teaspoon sugar and 1/4 teaspoon cinnamon and set aside.
• Butter a 9-inch ceramic or glass pie dish. Unroll one pie crust and place into the pie dish. Pour the berry mixture into the crust. Unroll the second pie crust and place on top of the filling. Pinch the edges of the top and bottom crusts together to seal. Fold the double edge under and crimp, making a decorative edge. Sprinkle the reserved sugar and cinnamon mixture over the top. Using a paring knife, cut a few slits in the top of the pie crust.
• Place the pie into the oven on the prepared baking sheet and bake until the crust is deep golden and the filling is bubbling through the slits, 1 hour and 15 minutes.
• Cool the pie to room temperature before serving.

BLUEBERRY RASPBERRY LATTICE PIE

Steps:

• Heat oven to 425°F. In medium bowl, cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Divide pastry in half and shape into two flattened rounds on lightly floured surface. Roll pastry into circle 2 inches larger than upside-down 9-inch pie plate with floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
• In large bowl, mix sugar, cornstarch and cinnamon. Gently stir in blueberries and raspberries. Spoon berry mixture into pastry-lined pie plate. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over berry mixture.
• Roll second round of pastry; cut into strips 1/2 to 1 inch wide. (Use a pastry wheel for decorative strips.) Place 5 to 7 strips across filling in pie plate. Weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving until lattice is complete, folding back alternate strips each time cross-strip is added. (To save time, do not weave strips. Simply lay second half of strips across first strips.) Trim ends of strips. Fold trimmed edge of bottom pastry over ends of strips, building up a high edge. Seal and flute.
• Cover lattice top with aluminum foil to prevent excessive browning; remove foil for last 10 minutes of baking. Bake 50 to 60 minutes or until crust is golden brown and juice begins to bubble through lattice crust.

BLUEBERRY RASPBERRY PIE

Steps:

• 1. Preheat the oven to 400°F. Prepare the Classic Pie Crust as directed for a 9-inch double-crust pie.
• 2. Drain the berries and pat dry with paper towels. Toss the berries gently with 1 cup of the sugar, the cornstarch, cinnamon, lemon zest, and vanilla.
• 3. Line a 9-inch pie plate with one crust and prick all over with a fork. Brush the bottom with the egg white mixture to prevent sogginess. Spoon the berry mixture into the crust.
• 4. Cover the filling with a top crust. Trim the overhang to 1 inch. With water, moisten the crusts where they meet, then press them together lightly and turn under. Crimp the edges decoratively. Brush the top crust lightly all over with water and sprinkle evenly with the remaining tablespoon of sugar.
• 5. Bake the pie in the lower third of the oven until the filling is bubbly and the crust is golden brown, 1 to 1 1/4 hours. Let cool on a rack before serving warm or at room temperature.

MIXED BERRY PIE

Steps:

• In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 is slightly larger than the other. Shape each into a disk. Cover and refrigerate 1 hour or overnight., For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly., Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake 10 minutes. , Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

BLUEBERRY, RASPBERRY & BLACKBERRY PIE

Steps:

• Heat oven to 400°F.
• Toss berries with sugar and tapioca in large bowl. Let stand 15 min.
• Line 9-inch pie plate with 1 crust as directed on package for two-crust pie; fill with berry mixture. Dot with butter.
• Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross-strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge.
• Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.

RASPBERRY-BLUEBERRY PIE

Steps:

• Whisk flour and salt in large bowl. Add butter and shortening and rub in with fingertips until pea-size pieces form. Add sour cream and 3 tablespoons ice water. Stir just until dough comes together. Gather dough into ball and divide into 2 pieces. Flatten each into disk. Wrap dough in plastic and refrigerate 2 hours. (Can be made 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before continuing.)
• Preheat oven to 375°F. Spray 9-inch-diameter glass pie dish with nonstick spray. Roll out 1 dough disk on lightly floured surface to 12- to 13-inch round. Line prepared pie dish with dough. Roll out remaining disk on lightly floured surface to 12- to 13-inch round.
• Mix raspberries, blueberries, 1 cup sugar, tapioca, and crème de cassis in large bowl. Spoon berry mixture into crust-lined pie dish. Top with second crust, trimming excess dough. Crimp edges together. Cut 3/4-inch hole in center of top crust.
• Whisk egg and milk in small bowl to blend. Brush some of mixture over crust. Sprinkle with raw sugar. Bake pie 15 minutes; reduce heat to 350°F. Continue baking until crust browns and juices bubble thickly (cover crust with foil after 30 minutes to prevent overbrowning), about 1 hour.
• Cool about 2 hours. (Pie can be made 6 hours ahead. Let stand at room temperature.) Cut pie into wedges and serve warm or at room temperature with ice cream.
• *Also called turbinado or demerara sugar; available at natural foods stores and most supermarkets.

APPLE-RASPBERRY PIE

Steps:

• Preheat oven to 375 degrees. Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a large bowl; set aside.
• On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit into a 9-inch pie plate. Fill with apple mixture. Dot with butter.
• On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into a 12-inch round. Drape over filling. Trim overhang to 1 inch. Press edges to seal. Fold overhang under, and crimp as desired. Make five 3-inch slits in top crust. Refrigerate 20 minutes.
• Whisk egg yolk and cream in a bowl; brush over top crust. Sprinkle with sanding sugar. Bake until crust is golden and juices are bubbling, 1 hour 10 minutes to 1 hour 20 minutes. Place foil on rack below to catch juices. Tent pie with foil if browning too quickly. Transfer to a wire rack; let cool 4 hours (up to overnight).