Zutaten für Blueberry Raspberry Pie
- Pastry For Double Crust Pie
- 1 large egg white
- Water
- Sugar
- 1/4 cup cornstarch
- 1 teaspoon lemon zest
- Vanilla Extract
- Ground Cinnamon
- Fresh Blueberries
- Fresh Raspberry
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Zubereitung von Blueberry Raspberry Pie
- Preheat oven to 400°F (200°C).
- On a lightly floured surface, roll out one 12 inch circle of pie crust. Carefully transfer to a 9-inch pie plate.
- Trim and crimp the edges of the bottom crust.
- In a small bowl, whisk together 1 large egg white and 1 tablespoon of water.
- Brush the egg wash over the bottom crust.
- Set aside.
- In a large bowl, combine 1 cup granulated sugar, 1/4 cup cornstarch, 1 teaspoon lemon zest, 1 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon.
- Gently fold in 3 cups fresh blueberries and 2 cups fresh raspberries.
- Pour the berry mixture into the prepared pie crust.
- Roll out the remaining pie crust and place it over the filling.
- Crimp and seal the edges, creating a decorative edge. Cut several slits in the top crust to allow steam to escape.
- Brush the top crust with the remaining egg wash and sprinkle with 1 tablespoon of granulated sugar.
- Bake for 40-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.
- Store leftover pie in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
174g
Fat
0g
Carbs
17g
