Wednesday, September 1, 2010
Blueberry Raspberry Pie
The lovely days of summer are finally blessing us with warm temperatures, sunny skies and light off shore breezes. At last!!! Unfortunately the kids are back in school... but I didn't let that stop me from telling them about my fantastically gorgeous beach walk this morning. I felt slightly guilty enjoying our empty beaches while they were working so hard, but somehow, I was able to get over it.
A visit to our local Carlsbad Farmer's Market provided some luscious summer fruits and I finally got to making that blueberry pie my husband requested way back in June. Blueberries have always been a favorite of his, and with the addition of sweet summer raspberries this pie soars high on his list. One crust whirred in the food processor easily rolls out for the base and makes for easy "topping" as you simply fold over the overhanging dough to complete this slightly open faced creation. Top it with a scoop of rich home made Vanilla Ice Cream and you have a dessert that is sure to please any fruit lover at your table.
This is one of those desserts where that first bite tingles all areas of your mouth and you are somewhat amazed and the amount of awe-inspiring flavor. My husband's eyes opened wide and he simply said, "Wow!" as he immediately returned the fork to his piece for a second taste. Truly, summer on a plate!
Blueberry Raspberry Pie
1½ cups All Purpose Flour
½ tsp salt
½ tsp sugar
½ cup (1 stick) chilled, unsalted butter cut into cubes
1 Tbs apple cider vinegar
3-5 Tbs iced water
¾ cup sugar
¼ cup corn starch
4 cups fresh blueberries
2 cups fresh raspberries
1 Tbs fresh lemon juice
1 egg white, beaten
Crust: In a food processor combine the flour, salt and sugar. Pulse a couple of times to combine. Add butter, pulsing to cut in until butter is in small clumps. Add cider vinegar and enough of the chilled water until dough begins to come together. Dump dough onto floured surface and pat into a disc. Wrap in plastic and chill for 1 hour.
Filling: Place berries in a large bowl and sprinkle with sugar, lemon juice and corn starch. Stir gently to coat the berries. Let stand for 1 hour, tossing on occasion.
Preheat oven to 350º. Roll out the dough on a floured board into a 15 inch round. Move dough into a 9 inch glass pie plate, leaving a 2 - 3 inch overhang.
Gently pour the berries over the dough. Fold the dough overhang over the filling, pleating loosely and pinching cracks. Brush the pie crust with the egg white and sprinkle liberally with raw sugar.
Bake pie until crust browns and the filling is bubbling thickly, about 1 hour and 10 minutes. Cool on a wire rack and serve with ice cream if desired.