Blueberry Raspberry Pie in Classic Pie Crust

By Hklbrries

When cleaning any fresh berries, place in a strainer, rinse very lightly with the sink spray hose, shake the strainer to drain water and gently pat dry with paper towels.

Save any scraps of dough to create a decorative design for the top of the pie.

Ingredients

• Classic Pie Crust:
• 2 cups all-purpose flour
• 1 tsp salt
• 3/4 cups solid vegetable shortening
• 4 to 5 tbsp ice water
• Blueberry Raspberry Filling:
• 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

Details

Servings 6

Preparation

Step 1

Preheat the oven to 400 F. Prepare the Classic Pie Crust as directed for a 9-inch double-crust pie.

Classic Pie Crust: Combine the flour and salt in a food processor. Add the shortening; pulse the machine on and off until the mixture resembles coarse meal.

With the machine running, trickle in 4 tbsp of ice water through the feed tube, until the dough just gathers together. (If the dough seems dry, add up to 1 tbsp more of ice water, 1/2 tsp at a time). Divide the dough in half, forming each half into a thick disk. Wrap each disk in plastic; refrigerate for at least 1 hour to chill.

Remove half the dough from the refrigerator and roll out on a lightly floured work surface or between 2 sheets of waxed paper to form a circle about 1/8-inch thick and 2 inches larger than the pie plate. (Work quickly, as the dough can become sticky). With the help of a spatula, gently transfer the dough to a pie plate, pressing it lightly into the plate to fit. If the dough should tear, just press it together gently. Trim the dough, leaving a 1-inch overhang. If making a single-crust pie, turn the edge under and flute it decoratively.

Repeat for a top crust or for another bottom crust. The circle for a top crust should be 9 inches for an 8-inch pie and 10-inches for a 9-inch pie.

Follow the individual pie recipe for filling and baking.

Blueberry Raspberry Filling: 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.

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.

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.

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.