Blueberry Raspberry Deep Dish Pie

Blueberry Raspberry Deep Dish Pie
Blueberry Raspberry Deep Dish Pie

PREP TIME

20

minutes

TOTAL TIME

70

minutes

SERVINGS

8

servings

PREP TIME

20

minutes

TOTAL TIME

70

minutes

SERVINGS

8

servings

Ingredients

  • 1

    cup yellow cornmeal

  • 1

    cup flour

  • 3

    Tbsp sugar

  • 2

    tsp baking powder

  • 1/2

    tsp salt

  • 3

    Tbsp butter

  • 1/2

    cup milk

  • 1-1/4

    lbs blueberries, rinsed and drained

  • 3/4

    lb raspberries, rinsed and drained

  • 3/4

    cup sugar, to taste

  • 3

    Tbsp flour

  • 1

    tsp lemon zest

Directions

To prepare crust: Preheat oven to 350°F. In a large bowl, stir together the dry ingredients. Cut in butter with pastry blender or two knives until the consistency of small peas. Add milk and stir lightly until just combined. Gather into large ball. Divide ball in half. Pat each half into flat circle, wrap in plastic and chill. On lightly floured surface with a lightly floured rolling pin, gently roll out dough to 12 in. circle. Gently fit into 9 in. deep pie pan. Roll out remaining dough for top crust and set aside. To prepare filling: In a large bowl, gently toss the blueberries and raspberries together with remaining ingredients. Turn into prepared pie crust. Brush rim of bottom crust lightly with water. Put top crust in place and press to seal rim. Turn edges under and crimp. Cut a few slashes in top crust. Bake until golden brown and bubbly, about 50 minutes to an hour. Let cool on rack. Serve warm or cold

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: