Blueberry and Raspberry Pie: A Summer Favorite
When summer rolls around and fresh berries are in abundance, there’s nothing quite like a homemade blueberry and raspberry pie to celebrate the season. This delightful pie, which I discovered years ago in Homemaker’s Magazine, has become a cherished recipe in our home, especially when the sun is shining and the berries are ripe. Even in the colder months, frozen berries work just as well, ensuring that this treat can be enjoyed year-round. Here’s how you can make this delectable pie from scratch, capturing the essence of summer in every bite. 🌞🥧
Ingredients:
- 1 cup frozen unsweetened raspberries 🍇
- 1 cup unsweetened frozen blueberries 🫐
- 1 cup granulated sugar 🍬
- 2/3 cup cornstarch 🌽
Equipment:
- 8-inch pie plate
- Rolling pin
- Medium bowls
- Flour for dusting
Preparation Time:
- Preparation: 20 minutes
- Cooking: 50 minutes
- Total Time: 1 hour 10 minutes
Instructions:
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Prepare the Berries: Start by thawing the frozen raspberries just enough so they can be easily separated. This helps ensure they mix well with the blueberries. In a medium bowl, combine the raspberries with the blueberries. Stir gently to blend the fruits together. 🍇🫐
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Make the Filling: In a separate bowl, mix together the granulated sugar and cornstarch. This mixture will help thicken the berry juices and create a perfect pie filling. Gradually toss this sugar-cornstarch mixture into the berries, gently stirring to coat the fruit evenly. Set the fruit mixture aside and let it sit while you prepare the pie crust. 🍬🌽
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Prepare the Pie Crust: On a lightly floured surface, roll out just over half of the pie pastry dough. Carefully fit this dough into an 8-inch pie plate. Ensure the dough is even and covers the sides of the plate. This will form the base of your pie. 🥄
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Assemble the Pie: Spoon the berry mixture into the prepared pie crust, spreading it out evenly. Roll out the remaining pie dough to cover the top of the pie. Gently moisten the rim of the bottom crust with a small amount of cold water; this helps to seal the top crust to the bottom one. Place the rolled-out top crust over the filling. Trim any excess dough and crimp the edges to seal the pie. Cut a small steam vent in the center of the top crust to allow steam to escape during baking. 🥄🍰
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Bake the Pie: Place the pie in a preheated oven at 450°F (230°C). Bake for 12 to 15 minutes, or until the edges of the crust are lightly golden. After this initial baking period, reduce the oven temperature to 375°F (190°C). Continue baking for an additional 30 to 35 minutes, or until the pie is golden brown and the filling is bubbly. The bubbling filling indicates that the pie is perfectly cooked. 🌟
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Cool and Serve: Once baked, remove the pie from the oven and let it cool. You can enjoy it warm or at room temperature. The cooling time allows the filling to set, making it easier to slice and serve. 🍰
Nutritional Information (Per Serving):
- Calories: 476.1
- Fat: 21.5g
- Saturated Fat: 5.2g
- Cholesterol: 0mg
- Sodium: 326.7mg
- Carbohydrates: 68.1g
- Fiber: 6.3g
- Sugar: 29.6g
- Protein: 4.8g
Tips for Success:
- Flour Your Surface: Ensure your rolling surface and rolling pin are well-floured to prevent the dough from sticking.
- Seal Well: Properly sealing the edges of the pie will prevent the filling from spilling out during baking.
- Venting the Pie: Cutting a steam vent allows the steam to escape, which helps prevent the crust from becoming soggy.
Enjoy this delightful Blueberry and Raspberry Pie with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat. Whether you’re enjoying the bounty of summer or dreaming of warm days in winter, this pie is sure to be a hit with family and friends alike. 🌞🥧🍦
This recipe serves 6 and yields one beautiful, berry-filled pie that’s perfect for any occasion. Feel free to share the love and pass this recipe along—it’s sure to become a favorite in your home as well.
