This delicious blueberry raspberry pie is a ribbon winner from the Wisconsin State Fair.
Ingredients
- all-purpose flour: 2 cups
- salt: 0.75 tsp
- shortening: 0.66667 cup
- water: 6 Tbsp (or more if needed, cold)
- egg white: 1 piece
- water: 1 Tbsp
- white sugar: 0.75 cup
- cornstarch: 0.25 cup
- lemon peel: 2 Tbsp (grated)
- vanilla extract: 1 tsp
- ground cinnamon: 0.25 tsp
- blueberries: 3 cups (fresh)
- raspberries: 1 cup (fresh)
- water: 1 Tbsp
- white sugar: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C).
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Make pie crust: Combine flour and salt in a bowl. Mash shortening into flour mixture with a pastry cutter or fork until mixture is crumbly. Gradually add cold water as needed, tossing with a fork until dough forms a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
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Turn dough out onto a flat work surface dusted with flour. Divide dough in half and form each half into a ball. Roll one dough ball into a circle 2 inches larger than the pie plate and about 1/8-inch thick. Wrap dough around the rolling pin, starting on one side of the circle. Unroll over the pie plate and trim dough. Roll out remaining dough ball into a circle large enough to fit the top of pie; set aside.
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Beat egg white and 1 tablespoon water; brush over the bottom of crust and set aside.
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Make filling: Combine sugar, cornstarch, lemon peel, vanilla extract, and cinnamon in a bowl. Gently stir in blueberries and raspberries to coat; pour into crust. Top with reserved pie crust and seal edges.
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Brush the top crust with 1 tablespoon water; sprinkle 1 tablespoon sugar on top. Cut a few slits into the top crust with a sharp knife.
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Bake in the preheated oven until crust is golden brown and filling is bubbly, about 45 minutes. Set pie onto a wire rack to cool completely before refrigerating.
