Blueberry Raspberry Pie Best Dishes

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Blueberry Raspberry Pie

"This delicious pie is a ribbon winner from the Wisconsin State Fair."

Ingredients :

Pie Crust:
2 cups all-cause flour
three/4 teaspoon salt
2/three cup shortening
6 tablespoons bloodless water, or extra as wished
1 egg white
1 tablespoon water
Filling:
three/four cup white sugar
1/4 cup cornstarch
2 tablespoons grated lemon peel
1 teaspoon vanilla extract
1/four teaspoon ground cinnamon
three cups fresh blueberries
1 cup fresh raspberries
1 tablespoon water
1 tablespoon white sugar

Instructions :

Prep : 30M	Cook : 8M	Ready in : 2H15M

Preheat oven to 400 levels F (200 ranges C).
Combine flour and salt in a bowl. Mash shortening into the flour mixture with a pastry cutter or fork until the combination is crumbly. Gradually upload cold water as wanted, tossing with a fork until dough bureaucracy a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
Turn dough out onto a flat work surface dusted with flour. Divide dough in half of and shape each half of into a ball. Roll dough ball from center to edges into a circle 2 inches larger than the pie plate and about 1/eight inch thick. Wrap dough round rolling pin, beginning on one aspect of the circle. Unroll over pie plate and trim dough. Roll last dough ball into a crust to suit the top of the pie and set aside.
Beat egg white and 1 tablespoon water; brush over bottom of crust and set aside.
Combine three/four cup sugar, cornstarch, lemon peel, vanilla extract, and cinnamon in a bowl. Gently stir blueberries and raspberries into the combination to coat; pour into the crust. Top with reserved pie crust. Brush top of pie crust with 1 tablespoon water; sprinkle 1 tablespoon sugar over the moistened pinnacle. Cut some slits into top crust with a sharp knife.
Bake in preheated oven till crust is golden brown and filling is bubbly, approximately 45 mins. Set pie onto cord rack to cool completely before refrigerating.

Notes :

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