Blueberry Raspberry Pie

Recipe View 5 mins Preheat oven to 400°F (200°C). (5 minutes)

Recipe View 40 mins Prepare the Pie Crust: In a large bowl, whisk together flour and salt. Cut in shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, tossing with a fork until the dough just comes together. Wrap the dough in plastic wrap and chill for at least 30 minutes. (40 minutes)

Recipe View 20 mins Roll Out the Dough: On a lightly floured surface, divide the dough in half. Roll out one half into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate, trim the edges, and crimp decoratively. Roll out the second half of the dough for the top crust. (20 minutes)

Recipe View 2 mins Prepare the Egg Wash: In a small bowl, whisk together the egg white and 1 tablespoon of water. Brush the bottom crust with the egg wash to help prevent a soggy crust. (2 minutes)

Recipe View 10 mins Make the Filling: In a separate bowl, combine sugar, cornstarch, lemon zest, vanilla extract, and cinnamon. Gently fold in the blueberries and raspberries until evenly coated. Pour the berry mixture into the prepared pie crust. (10 minutes)

Recipe View 10 mins Top and Seal: Place the top crust over the filling. Trim the edges and crimp together with the bottom crust to seal. Cut several slits in the top crust to allow steam to escape. (10 minutes)

Recipe View 50 mins Glaze and Bake: Brush the top crust with 1 tablespoon of water and sprinkle with 1 tablespoon of sugar. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. (50 minutes)

Recipe View 2 hrs Cool: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly. (2 hours)