Blueberry and Raspberry Pie – a delicious recipe with sugar, cornstarch, fresh raspberries, fresh blueberries, lemon juice, lemon zest. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In large saucepan combine sugar,cornstarch, lemon juice and zest.
2
Cook over medium-high heat until mixture boils, stirring constantly.
3
Reduce heat and simmer until mixture is very thick.
4
Remove from heat and fold in berries.
5
Place one pie crust in bottom of pie plate and pour fruit mixture into crust.
6
Top with second crust ( I like to do a lattice crust on the top to show off the pretty berries).
7
Sprinkle the top crust with a little granulated sugar.
8
Bake for 25-30 minutes or until golden brown.
9
(place foil on the bottom rack of oven to catch any drips.
10
Cover edges of crust with a strip of foil if you find it's getting too brown.
11
Remove from oven and cool 2-3 hours before serving.
12
).
504
kcal
Calories
129
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups sugar, ¼ cup cornstarch, 2 cups fresh raspberries, 4 cups fresh blueberries, and more.
Yes, Blueberry and Raspberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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