blueberry raspberry pie
Ingredients
- Servings: 1
- pie crust:
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 2/3 cup shortening
- 6 tablespoons cold water, or more as needed
- 1 egg white
- 1 tablespoon water
- filling:
- 3/4 cup white sugar
- 1/4 cup cornstarch
- 2 tablespoons grated lemon peel
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 3 cups fresh blueberries
- 1 cup fresh raspberries
- 1 tablespoon water
- 1 tablespoon white sugar
Recipe
Preparation Time: 30 mins
Cook Time: 45 mins
Ready Time: 2 hrs 15 mins
- preheat oven to 400 degrees f (200 degrees c).
- combine flour and salt in a bowl. mash shortening into the flour mixture with a pastry cutter or fork until the mixture is crumbly. gradually add cold water as needed, tossing with a fork until dough forms a ball. wrap dough in plastic wrap and refrigerate for 30 minutes.
- turn dough out a flat work surface dusted with flour. divide dough in half and form each half into a ball. roll dough ball from center to edges into a circle 2 inches larger than the pie plate and about 1/8 inch thick. wrap dough around rolling pin, starting on one side of the circle. unroll over pie plate and trim dough. roll remaining dough ball into a crust to fit the top of the pie and set aside.
- beat egg white and 1 tablespoon water; brush over bottom of crust and set aside.
- combine 3/4 cup sugar, cornstarch, lemon peel, vanilla extract, and cinnamon in a bowl. gently stir blueberries and raspberries into the mixture 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 top. cut a few slits into top crust with a sharp knife.
- bake in preheated oven until crust is golden brown and filling is bubbly, about 45 minutes. set pie wire rack to cool completely before refrigerating.
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