Blueberry Raspberry Pie

Bursting with the vibrant flavors of summer, this Blueberry Raspberry Pie is a stunning dessert that pairs the sweet-tart juiciness of fresh blueberries and raspberries with a golden, flaky crust. A touch of lemon juice brightens the fruit filling, while a hint of butter adds richness to each mouthwatering bite. The pie comes together effortlessly using premade pie crusts, and you can customize the top with a classic lattice design or decorative shapes for added flair. Brushed with an egg wash for a beautiful golden finish and optionally sprinkled with coarse sugar for extra crunch, this crowd-pleaser is perfect for holidays, summer gatherings, or any occasion that calls for a sweet, homemade treat. Serve it slightly warm with a scoop of vanilla ice cream for the ultimate indulgence. Ready in just 30 minutes of prep time and 50 minutes of baking, this pie will quickly become a favorite in your home.

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 8

Ingredients

• 2 cups fresh blueberries
• 2 cups fresh raspberries
• 0.75 cups granulated sugar
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter
• 2 pieces premade pie crusts, rolled
• 1 egg
• 1 tablespoon water
• 1 tablespoon coarse sugar (optional, for topping)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a large mixing bowl, combine the blueberries, raspberries, granulated sugar, cornstarch, and lemon juice. Gently toss until the fruit is evenly coated in the mixture. Set aside to allow the juices to develop.

Step 3

Roll out one of the premade pie crusts and fit it into a 9-inch pie dish. Trim any excess dough hanging over the edges.

Step 4

Pour the berry mixture into the pie crust, evenly distributing it across the bottom.

Step 5

Dot the filling with small pieces of unsalted butter.

Step 6

Roll out the second pie crust and place it over the berry filling. You can arrange the top crust as a full sheet, a lattice design, or cut shapes for ventilation, depending on your preference.

Step 7

Trim any overhang from the top crust and pinch the edges of the two crusts together to seal them. If using a solid top crust, cut a few small slits in the center to allow steam to escape.

Step 8

In a small bowl, whisk together the egg and water to create an egg wash. Brush the egg wash over the top crust to give it a golden shine.

Step 9

If desired, sprinkle the top crust with coarse sugar for added texture and sweetness.

Step 10

Place the pie on the center rack of the preheated oven and bake for 40–50 minutes, or until the crust is golden brown and the filling is bubbling.

Step 11

Check the pie about halfway through the bake. If the edges of the crust are browning too quickly, cover them with aluminum foil to prevent burning.

Step 12

Remove the pie from the oven and allow it to cool completely on a wire rack. This will help the filling set.

Step 13

Slice and serve at room temperature or slightly warmed, optionally with a scoop of vanilla ice cream or whipped cream.

Nutrition Facts

Serving size	936.4 grams (936.4g)

Amount per serving	% Daily Value*
Calories	1795

Total Fat 60.60g	78%
Saturated Fat 26.00g	130%
Polyunsaturated Fat 1.70g
Cholesterol 258mg	86%
Sodium 558mg	24%
Total Carbohydrate 315.40g	115%
Dietary Fiber 25.50g	91%
Total Sugars 205.90g
Protein 17.20g	34%

Vitamin D 48IU	240%
Calcium 121mg	9%
Iron 6mg	33%
Potassium 735mg	16%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.1%

Protein: 3.7%

Carbs: 67.3%