Description
A delightful and vibrant pie filled with juicy raspberries and blackberries, perfectly balanced between sweetness and tartness, encased in a flaky crust.
Ingredients
Scale
- 1 pie crust
- 2 cups raspberries
- 2 cups blackberries
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon butter
Instructions
- Preheat the oven to 375°F (190°C).
- Combine the berries in a large mixing bowl, gently folding together the raspberries, blackberries, sugar, cornstarch, and lemon juice.
- Prepare the crust by rolling it out and placing it into your pie dish.
- Fill the crust with the berry mixture, distributing it evenly.
- Dot with butter by scattering small pieces across the top of the filling.
- Top with another layer of pie crust or create a lattice top for presentation.
- Bake for 45-50 minutes, until the crust is golden brown and the berries are bubbling.
- Cool on a wire rack for at least one hour before slicing.
Notes
Make-ahead tips include preparing the berry filling a day in advance. You can also use frozen berries without thawing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pie, dessert, summer, berries, Razzleberry, raspberry, blackberry, homemade pie