Prep Time::30 mins
Cook Time::45 mins
Additional Time:: 1 hr
Total Time:: 2 hrs 15 mins
Servings::8
Yield::1 9-inch pie
Ingredients
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Pie Crust:
2 cups all-purpose flour
¾ teaspoon salt
⅔ cup shortening
6 tablespoons cold water, or more as needed
1 egg white
1 tablespoon water
Filling:
¾ cup white sugar
¼ cup cornstarch
2 tablespoons grated lemon peel
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
3 cups fresh blueberries
1 cup fresh raspberries
1 tablespoon water
1 tablespoon white sugar
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Make pie crust: Combine flour and salt in a bowl. Mash shortening into flour mixture with a pastry cutter or fork until 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 onto a flat work surface dusted with flour. Divide dough in half and form each half into a ball. Roll one dough ball into a circle 2 inches larger than the pie plate and about 1/8-inch thick. Wrap dough around the rolling pin, starting on one side of the circle. Unroll over the pie plate and trim dough. Roll out remaining dough ball into a circle large enough to fit the top of pie; set aside.
Beat egg white and 1 tablespoon water; brush over the bottom of crust and set aside.
Make filling: Combine sugar, cornstarch, lemon peel, vanilla extract, and cinnamon in a bowl. Gently stir in blueberries and raspberries to coat; pour into crust. Top with reserved pie crust and seal edges.
Brush the top crust with 1 tablespoon water; sprinkle 1 tablespoon sugar on top. Cut a few slits into the top crust with a sharp knife.
Bake in the preheated oven until crust is golden brown and filling is bubbly, about 45 minutes. Set pie onto a wire rack to cool completely before refrigerating.