Rustic Blueberry Raspberry Pie
How to make Rustic Blueberry Raspberry Pie Recipe - This simple rustic pie is a great dessert for your family and friends. The vibrant purple pie filling bubbles through the crust as it bakes and sends you racing for the vanilla ice cream and a spoon. Serve hot, topped with ice cream, so it melts into a soupy treat at the bottom of your bowl. I love watching the look on my boys’ faces when they take their first bite of this one pure enjoyment. You can also make a delicious Homemade Pie Crust.
Ingredients:
2 cups fresh or frozen blueberries
2 cups fresh or frozen raspberries
3⁄4 cup plus 1 tablespoon granulated sugar
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 9-inch refrigerated pie crust, at room temperature
1 large egg white
1 pint vanilla ice cream
Method:
1. Preheat the oven to 350°F and spray a 9-inch cast-iron skillet with nonstick cooking spray.
2. Add the blueberries, raspberries, 3⁄4 cup of the sugar, and the cornstarch to a large bowl and toss to combine. Add the lemon juice and toss to combine. Pour into the prepared cast-iron skillet. Lay the pie crust over the top, gently pressing the edges around the pan. Cut 3 to 5 slits in the crust to allow steam to escape.
3. Add the egg white and 1 teaspoon of water to a small bowl and whisk to combine. Brush a light layer of the egg wash over the pie, then sprinkle the remaining 1 tablespoon sugar over the top. Bake 45 to 55 minutes, until crust is cooked through and golden brown. Serve warm with scoops of vanilla ice cream.
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| Rustic Blueberry Raspberry Pie |
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