Blueberry Raspberry Pie

1. 1

   Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   Make the pie crust: In a bowl, combine the flour and salt. Cut the shortening into the flour mixture with a pastry cutter or fork until it looks crumbly. Gradually add cold water as needed, tossing with a fork until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

3. 3

   Turn the dough out onto a floured, flat work surface. Divide the dough in half and shape each half into a ball.

4. 4

   Roll one dough ball into a circle 2 inches larger than the pie plate and about 1/8 inch thick. Wrap the dough around the rolling pin, starting from one side of the circle, then unroll it over the pie plate and trim the dough. Roll out the remaining dough ball into a circle large enough to cover the top of the pie; set aside.

5. 5

   Beat the egg white with 1 tablespoon water; brush it over the bottom crust and set aside.

6. 6

   Make the filling: In a bowl, combine the sugar, cornstarch, lemon peel, vanilla extract, and cinnamon. Gently stir in the blueberries and raspberries to coat, then pour the mixture into the crust. Place the reserved pie crust on top and seal the edges.

7. 7

   Brush the top crust with 1 tablespoon water; sprinkle 1 tablespoon sugar over the top. Cut a few slits in the top crust with a sharp knife.

8. 8

   Bake in the preheated oven until the crust is golden brown and the filling is bubbly, about 45 minutes. Set the pie on a wire rack to cool completely before refrigerating.

• Calories 434.62 kcal High
• Protein 4.52 g Low Source
• Carbs 60.55 g Moderate
• Total Fat 18.9 g High
• Saturated Fat 5.29 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 15.36 mg Low Source
• Fiber 5.25 g Moderate
• Sugar 27.53 g High
• Added Sugar 0.46 g Low Source
• Calcium 8.59 mg Low Source
• Iron 1.79 mg Low Source
• Potassium 45.35 mg Low Source
• Vitamin A 1.03 mcg_rae Low Source
• Vitamin C 7.8 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Wheat 🌾
• Gluten
• Corn 🌽