Blueberry Raspberry Pie

Blueberry Raspberry Pie takes around 45 minutes from beginning to end. This recipe serves 10 and costs $1.01 per serving. This dessert has 245 calories, 2g of protein, and 10g of fat per serving. 1 person were impressed by this recipe. If you have sugar, iced water, blueberries, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a rather bad spoonacular score of 20%. If you like this recipe, you might also like recipes such as Blueberry Raspberry Pie, Raspberry-Blueberry Pie, and Blueberry, Raspberry & Blackberry Pie.

Instructions

1. Crust: In a food processor combine the flour, salt and sugar. Pulse a couple of times to combine. Add butter, pulsing to cut in until butter is in small clumps. Add cider vinegar and enough of the chilled water until dough begins to come together. Dump dough onto floured surface and pat into a disc. Wrap in plastic and chill for 1 hour.
2. Filling: Place berries in a large bowl and sprinkle with sugar, lemon juice and corn starch. Stir gently to coat the berries. Let stand for 1 hour, tossing on occasion.
3. Preheat oven to 350. Roll out the dough on a floured board into a 15 inch round. Move dough into a 9 inch glass pie plate, leaving a 2 - 3 inch overhang.
4. Gently pour the berries over the dough. Fold the dough overhang over the filling, pleating loosely and pinching cracks. Brush the pie crust with the egg white and sprinkle liberally with raw sugar.
5. Bake pie until crust browns and the filling is bubbling thickly, about 1 hour and 10 minutes. Cool on a wire rack and serve with ice cream if desired.