Blueberry Raspberry Pie

Blueberry Raspberry Pie
Blueberry Raspberry Pie might be a good recipe to expand your dessert recipe box. One serving contains 160 calories, 1g of protein, and 1g of fat. This recipe serves 8. This recipe from Taste of Home requires vanillan extract, cornstarch, egg white, and raspberries. From preparation to the plate, this recipe takes approximately 55 minutes. It is a good option if you're following a dairy free and lacto ovo vegetarian diet.

Instructions

1
Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Beat the egg white and 1 tablespoon water; brush over crust. Set aside.
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2
In a bowl, combine 1 cup sugar, cornstarch, lemon peel, vanilla and cinnamon. Gently stir in the berries.
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3
Pour into the crust.
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4
Roll out the remaining pastry to fit top of pie; place over the filling. Trim, seal and flute edges.
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5
Cut slits in top.
6
Brush with remaining water; sprinkle with remaining sugar.
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7
Bake at 400° for 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.
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Recommended wine: Vin Santo, Late Harvest Riesling, Lambrusco Dolce

Vin Santo, Late Harvest Riesling, and Lambrusco Dolce are my top picks for Pie. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. The Snake River Late Harvest Riesling with a 5 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.
Snake River Late Harvest Riesling
Snake River Late Harvest Riesling
Made from the grapes left to hang on the vine in our estate Arena Valley Vineyard, Late Harvest Riesling is our original dessert wine. Our 2011 has a limeade nose with a hint of minerals and a honey finish. Enjoy this wine with fruit based desserts or as a refreshing aperitif.
DifficultyHard
Ready In55 m.
Servings8
Health Score1
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