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

Crust:
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

Filling:
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. 



21 comments:

  1. That seriously is summer on a plate! It looks delicious :)

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  2. So pretty...love the vibrant color!

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  3. Beautiful colors in your pie, looks delicious yum:)

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  4. I also love the vibrant hues! Berry pies always appeal to me and my husband. I need to make one before the berries go away!

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  5. Wow...this pie looks fantastic, so juicy and pretty.

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  6. Wow, all your recipes and pictures make my mouth water, this is no exception!

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  7. We have an awesome organic fruit-stand in our town that has the most luscious, sweetest fruit ever. It's a bit expensive, but I've been dying to try raspberries. I LOVE blueberries, so this pie seems like a perfect way to easy me into raspberridom!

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  8. This is so beautiful! Glad to see someone embracing the end of the summer fruit is such a great way!

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  9. WOW, that pie is gorgeous! Looks absolutely amazing!

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  10. I love the colors in this pie! Perfect ending to a perfect summer!

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  11. I want pie, I know it would make me feel way better! Sorry your baby had a cold too! This looks great, I have to see if we have any fresh blueberries around town!
    -Gina-

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  12. You just cannot go wrong with blueberries and raspberries in a PIE! It is gorgeous.

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  13. This pie looks so yummy! I love the pictures of the cartons of raspberries. So pretty:)

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  14. made this with peaches, raspberries, and blackberries today. delicious!!! crust is perfect.

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  15. Oh yum. This looks delicious. I really love the picture you took of the raspberries. I could eat that whole batch in one sitting!

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  16. I'm headed to my mom and dads today for a BBQ and wanted to make a blueberry pie. I'm using your recipe for the crust AND the pie! Thanks for posting this and I hope you are having a good holiday weekend!

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  17. Thanks everyone! We truly enjoyed this pie... it's one of my all time favorite.

    Mom Chef, that was my favorite pic too! And I did eat the extra baskets all in one sitting too!

    Dionne, can't wait to hear how yours is!! Hope you have a great weekend with your family!

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  18. I'm making this for our American Thanksgiving (which is tomorrow) using Michigan blueberries and raspberries from this past summer. I did add a little cinnamon to the recipe. Also, instead of folding the pastry over the filling, I'm putting a pastry cover on top with some decorative cut-outs. I plan to serve with Hudsonville (a local, Michigan company) French vanilla ice cream. YUM!

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