Blueberry Raspberry Pie Best Dishes

vams

Saturday, 20 June 2020

Blueberry Raspberry Pie

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

Ingredients :

Pie Crust:
2 cups all-motive flour
3/4 teaspoon salt
2/3 cup shortening
6 tablespoons bloodless water, or extra as needed
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
1/4 teaspoon ground cinnamon
3 cups clean blueberries
1 cup clean raspberries
1 tablespoon water
1 tablespoon white sugar

Instructions :

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

Preheat oven to 400 tiers F (2 hundred stages C).
Combine flour and salt in a bowl. Mash shortening into the flour combination with a pastry cutter or fork till the combination is crumbly. Gradually upload cold water as wished, tossing with a fork till dough paperwork a ball. Wrap dough in plastic wrap and refrigerate for half-hour.
Turn dough out onto a flat paintings floor dusted with flour. Divide dough in half of and shape every half right into a ball. Roll dough ball from middle to edges into a circle 2 inches large than the pie plate and about 1/8 inch thick. Wrap dough round rolling pin, beginning on one side of the circle. Unroll over pie plate and trim dough. Roll ultimate dough ball right into a crust to fit the pinnacle of the pie and set apart.
Beat egg white and 1 tablespoon water; brush over bottom of crust and set apart.
Combine three/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 pinnacle. Cut some slits into top crust with a pointy knife.
Bake in preheated oven until crust is golden brown and filling is bubbly, about 45 mins. Set pie onto twine rack to cool completely earlier than refrigerating.

Notes :

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