Raspberry Blueberry Pie

Raspberry Blueberry Pie


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A fruity pie is always great topped with whipped cream. This pie is colorful and tasty and great for any occasion.

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Time needed

30 min preparation + 1.5 hour cooking

Serving Size / Yield

8 servings


  • 2/3 cups + 2 tablespoons shortening
  • 2 cups flour
  • 1 teaspoon salt
  • 5 tablespoons cold water
  • ¾ cup sugar
  • 2 cups blueberries
  • 2 cups raspberries
  • 1 tablespoon lemon juice
  • 2 tablespoons butter

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Preheat the oven to 425F. In a bowl mix together the shortening, flour and salt. Sprinkle with cold water 1 tablespoon at a time. Knead the dough into a ball and split into 2 even parts and roll them out into circles about 2 inches larger than the pan. Place one dough into the pan and press onto sides and bottom evenly. Set aside. In a large bow, mix the sugar, cornstarch and cinnamon. Gently toss and stir in the berries. Pour the mix into the pie crust and sprinkle with lemon juice. Cut the butter into small pieces and disperse over the berries. Cut the second rolled out dough into strips and lay them in a crisscross formation on top of the berries. Cover with aluminum foil and bake for 40-50 minutes, remove foil and bake for an additional 10 minutes, or until crust is golden brown and the berry mix is bubbling. Remove from oven and let sit 10-15 minutes before cutting and serving.

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