Blueberry Raspberry Pie Recipes

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BLUEBERRY PIE



Blueberry Pie image

During blueberry season, this pie always makes an appearance. It has a wonderful fresh berry flavor and a bit of tang from the lemon zest. -Richard Case, Johnstown, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 8 servings.

Number Of Ingredients 12

4 cups fresh blueberries
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
1-1/4 to 1-1/2 cups sugar
1/4 cup quick-cooking tapioca
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
Pastry for a double-crust pie (9 inches)
1 tablespoon butter, softened
1 large egg
1 tablespoon 2% milk
Coarse sugar, optional

Steps:

  • Preheat oven to 350°. Combine blueberries, lemon juice and lemon zest. In another bowl, combine sugar, tapioca, cornstarch and cinnamon. Add to berries; toss gently to coat., On a lightly floured surface, roll half the pie 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 blueberry mixture. Dot with butter. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Whisk egg and milk; brush over crust. If desired, sprinkle with coarse sugar., Bake 30 minutes. Cover edge loosely with foil. Bake until crust is golden brown and berries have burst, about 30-35 minutes more. Cool on a wire rack.

Nutrition Facts : Calories 553 calories, Fat 25g fat (16g saturated fat), Cholesterol 87mg cholesterol, Sodium 332mg sodium, Carbohydrate 78g carbohydrate (40g sugars, Fiber 3g fiber), Protein 6g protein.

BLUEBERRY RASPBERRY PIE



Blueberry Raspberry Pie image

Field editor Earlene Ertelt of Woodburn, Oregon shared this lovely fruity dessert that tastes like summer. She notes, "This is one of the very best pies I have ever made."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 10

Pastry for double-crust pie (9 inches)
1 large egg white
2 tablespoons water, divided
1 cup plus 1 tablespoon sugar, divided
1/4 cup cornstarch
1 to 2 teaspoons grated lemon zest
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
3 cups fresh blueberries
1 cup fresh raspberries

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.

Nutrition Facts : Calories 512 calories, Fat 24g fat (15g saturated fat), Cholesterol 83mg cholesterol, Sodium 320mg sodium, Carbohydrate 70g carbohydrate (34g sugars, Fiber 3g fiber), Protein 6g protein.

BLUEBERRY RASPBERRY LATTICE PIE



Blueberry Raspberry Lattice Pie image

When you've got berries, make a homemade pie!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 8

Number Of Ingredients 11

2/3 cup plus 2 tablespoons shortening
2 cups Gold Medal™ all-purpose flour
1 teaspoon salt
4 to 6 tablespoons cold water
3/4 cup sugar
1/2 cup cornstarch
1/2 teaspoon ground cinnamon, if desired
2 1/2 cups fresh blueberries
2 1/2 cups fresh raspberries
1 tablespoon lemon juice
2 tablespoons butter or margarine

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.

Nutrition Facts : Calories 610, Carbohydrate 81 g, Cholesterol 10 mg, Fat 6, Fiber 6 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 430 mg

BLUEBERRY RASPBERRY PIE



Blueberry Raspberry Pie image

This delicious pie is a ribbon winner from the Wisconsin State Fair.

Provided by Sharona

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 2h15m

Yield 8

Number Of Ingredients 15

2 cups all-purpose flour
¾ teaspoon salt
⅔ cup shortening
6 tablespoons cold water, or more as needed
1 egg white
1 tablespoon water
¾ cup white sugar
¼ cup cornstarch
2 tablespoons grated lemon peel
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
3 cups fresh blueberries
1 cup fresh raspberries
1 tablespoon water
1 tablespoon white sugar

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.

Nutrition Facts : Calories 401.6 calories, Carbohydrate 57.9 g, Fat 17.7 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 4.3 g, Sodium 227.1 mg, Sugar 26.7 g

BLACKBERRY-RASPBERRY PIE



Blackberry-Raspberry Pie image

A very easy pie to make all year round. The pie is very juicy so put a piece of aluminum foil in under the pie plate in the oven or you may have a mess on your hands.

Provided by Lvs2Cook

Categories     Pie

Time 2h

Yield 8 serving(s)

Number Of Ingredients 7

1 1/3 cups sugar
2 tablespoons quick-cooking tapioca
1 tablespoon cornstarch
2 cups frozen raspberries
2 cups frozen blackberries
2 tablespoons butter
pastry for double-crust pie

Steps:

  • In a large mixing bowl, combine sugar, tapioca and cornstarch. Add berries and toss gently until coated. Let stand for 15-30 minutes or until the fruit is partially thawed but still icy.
  • Transfer berry mixture to pastry-lined pie plate. Dot filling with butter. Place remaining pastry on filling. Trim pastry and crimp as desired.
  • To prevent the crust from overbrowning, cover edge of pie with foil. Bake at 375º for 50 minutes. Remove foil and bake for 20-25 more minutes or until pastry is golden and filling is bubbly.
  • Remove from oven and cook on a wire rack.
  • There will be lots of juice in this pie.

BLUEBERRY AND RASPBERRY PIE



Blueberry and Raspberry Pie image

I found this recipe years ago in Homemaker's Magazine and it's a big favourite at my house, especially in the summer when fresh berries are plentiful. You can make it in the winter with frozen berries as this recipe calls for and it's just as good.

Provided by Irmgard

Categories     Dessert

Time 1h10m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 5

1 pastry for double-crust pie, 8 inch
1 (12 ounce) package frozen unsweetened raspberries
1 (12 ounce) package unsweetened frozen blueberries
2/3 cup sugar
3 tablespoons cornstarch

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.

Nutrition Facts : Calories 476.1, Fat 21.5, SaturatedFat 5.2, Sodium 326.7, Carbohydrate 68.1, Fiber 6.3, Sugar 29.6, Protein 4.8

RASPBERRY-BLUEBERRY PIE



Raspberry-Blueberry Pie image

Provided by David Paul

Categories     Berry     Dessert     Bake     Blueberry     Raspberry     Summer     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 16

2 1/2 cups all-purpose flour
Pinch of salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
6 tablespoons chilled solid vegetable shortening, cut into 1/2-inch cubes
1/4 cup sour cream
3 tablespoons ice water
Nonstick vegetable oil spray
3 cups fresh raspberries (about 12 ounces)
2 1/2 cups fresh blueberries (about 12 ounces)
1 cup sugar
1/3 cup tapioca
1/4 cup crème de cassis (black-currant-flavored liqueur)
1 large egg
2 tablespoons milk
2 tablespoons raw sugar*
Vanilla ice cream

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.

BLUEBERRY RASPBERRY PIE



Blueberry Raspberry Pie image

Categories     Berry     Dessert     Bake     Fourth of July     Quick & Easy     Blueberry     Raspberry     Vanilla     Summer     Cinnamon     Parade

Yield Makes 6 to 8 servings

Number Of Ingredients 9

Classic Pie Crust
4 cups fresh blueberries, lightly rinsed
2 cups fresh raspberries, lightly rinsed
1 cup plus 1 tablespoon sugar
1/4 cup cornstarch
1/4 teaspoon ground cinnamon
2 teaspoons finely grated lemon zest
1 teaspoon pure vanilla extract
1 egg white beaten with 1 tablespoon water

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.

BLUEBERRY, RASPBERRY & BLACKBERRY PIE



Blueberry, Raspberry & Blackberry Pie image

Give this Blueberry, Raspberry & Blackberry Pie a very berry filling. The lattice weave crust on our Blueberry, Raspberry & Blackberry Pie is easier to make than you might think.

Provided by My Food and Family

Categories     Fruit Desserts

Time 1h35m

Yield 10 servings

Number Of Ingredients 7

1-1/2 cups blueberries
1-1/2 cups raspberries
1 cup blackberries
1 cup sugar
3 Tbsp. MINUTE Tapioca
1 pkg. (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1 Tbsp. butter or margarine, cut into small pieces

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.

Nutrition Facts : Calories 290, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 220 mg, Carbohydrate 48 g, Fiber 3 g, Sugar 24 g, Protein 2 g

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