Raspberry- Blueberry Pie
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Raspberry- Blueberry Pie might be a recipe you should try. For 96 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains about 1g of protein, 0g of fat, and a total of 106 calories. This recipe serves 8. Several people made this recipe, and 331 would say it hit the spot. A mixture of blueberries, cornstarch, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works best as a side dish, and is done in about 1 hour and 20 minutes. It is brought to you by Recipe Girl. With a spoonacular score of 46%, this dish is solid. If you like this recipe, you might also like recipes such as Blueberry Raspberry Pie, Blueberry Raspberry Pie, and Raspberry-Blueberry Pie.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 50 minutes
Ingredients:
2 1/2 cups fresh blueberries
3 tablespoons cornstarch
1/2 cup granulated white sugar
2 1/2 cups fresh raspberries
Equipment:
whisk
bowl
oven
baking sheet
aluminum foil
Cooking instruction summary:
1. Roll out one crust to a 12-inch circle. Snuggle it gently into a 9-inch pie plate and trim around the rim of the plate. Place the crust-lined pie plate in the refrigerator until you add the berries.2. In a large bowl, combine the berries. In a separate small bowl, whisk together the sugar and cornstarch. Sprinkle it over the berries and gently toss. Let sit for about 10 minutes. Preheat the oven to 375 degrees F. Place a rimmed baking sheet in the oven on the center rack.3. Pour the berry mixture into the chilled pie crust. Roll out the 2nd pie crust and place on top- trim the edges and press them together around the edges with the bottom crust to seal. Cut vents in the top to allow steam to escape. (Alternately, cut strips from the 2nd pie crust and make a patchwork pattern on top).4. To bake, cover the edge of the pie with foil to prevent over-browning. Set on the heated baking sheet and bake for 25 minutes. Remove foil and bake for an additional 20 to 30 minutes, until the pie is golden and the berry juices are bubbling. Let cool.
Step by step:
1. Roll out one crust to a 12-inch circle. Snuggle it gently into a 9-inch pie plate and trim around the rim of the plate.
2. Place the crust-lined pie plate in the refrigerator until you add the berries.
3. In a large bowl, combine the berries. In a separate small bowl, whisk together the sugar and cornstarch. Sprinkle it over the berries and gently toss.
4. Let sit for about 10 minutes. Preheat the oven to 375 degrees F.
5. Place a rimmed baking sheet in the oven on the center rack.
6. Pour the berry mixture into the chilled pie crust.
7. Roll out the 2nd pie crust and place on top- trim the edges and press them together around the edges with the bottom crust to seal.
8. Cut vents in the top to allow steam to escape. (Alternately, cut strips from the 2nd pie crust and make a patchwork pattern on top).
9. To bake, cover the edge of the pie with foil to prevent over-browning. Set on the heated baking sheet and bake for 25 minutes.
10. Remove foil and bake for an additional 20 to 30 minutes, until the pie is golden and the berry juices are bubbling.
11. Let cool.
Nutrition Information:
