This Raspberry Blueberry Pie is a pie to make in the summer- when berries are fresh and less expensive!
Raspberry Blueberry Pie
I must mention how easy this pie is to put together. You literally only need 5 ingredients (unless you are making a homemade crust). It’s a pie recipe for everyone- even pie-challenged people! Fresh, beautiful summer berries are tossed with sugar and cornstarch. That’s all they need. Then those coated berries and their juices are scraped into a pie crust and baked until the berry juices have exploded. Perfection!
🛒 Ingredients Needed:
- two pie crusts
- fresh raspberries
- fresh blueberries
- granulated white sugar
- cornstarch
✏️ How to make a Raspberry Blueberry Pie
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
- Roll out one crust to a 12-inch circle. Snuggle it gently into a 9-inch pie plate and trim around the rim of the plate. Place the crust lined pie plate in the refrigerator until you add the berries.
- In a large bowl, combine the berries. In a separate small bowl, whisk together the sugar and cornstarch. Sprinkle it over the berries and gently toss. Let sit for about 10 minutes.
- Preheat the oven to 375℉. Place a rimmed baking sheet in the oven on the center rack.
- Pour the berry mixture into the chilled pie crust. Roll out the 2nd pie crust and place on top, trim the edges and press them together around the edges with the bottom crust to seal. Cut vents in the top to allow steam to escape. (Alternately, cut strips from the 2nd pie crust and make a patchwork pattern on top).
- To bake, cover the edge of the pie with foil to prevent over-browning. Set on the heated baking sheet and bake for 25 minutes. Remove foil and bake for an additional 20 to 30 minutes, until the pie is golden and the berry juices are bubbling. Let cool.
➡️ Tips and Substitutions:
- Fruit pie is meant to be messy and gooey and juicy and perfect. It’s even more delicious if you serve it a little warm with a scoop of really good vanilla ice cream too.
- if you’re not because I’ve never been awesome at making them myself), you can use store-bought. HOWEVER, I do need to tell you that Ree Drummond’s recipe for Perfect Pie Crust is super simple to make, and it turns out the most delicious, flaky crust. That’s the recipe I use here.
- If you want to make a lattice crust, that’s what you see here. But if you’re not into it, you can just place a second pie crust on top and poke some slits in the top to let steam escape while baking.
✔️ Storage Tips:
All berry pies can be stored at room temperature for up to two days, loosely covered. In warm climates or if you want to keep the pie for longer, you can refrigerate it for up to five days. For best results, you should eat this pie within a couple of days. If you do eat the pie cold, you can let it come to room temperature or warm it in the oven before serving so the filling is tender and the crust is flaky.
❤️ What I Love About This Recipe:
- It’s so simple to make- just 5 ingredients!
- It’s a great way to use up fresh summer berries.
- The berry juices are fabulous served with vanilla ice cream.
Favorite Berry Dessert Recipes:
Raspberry Blueberry Pie
Ingredients
- Two 12-inch pie crusts
- 2½ cups fresh raspberries
- 2½ cups fresh blueberries
- ½ cup granulated white sugar
- 3 tablespoons cornstarch
Instructions
- Roll out one crust to a 12-inch circle. Snuggle it gently into a 9-inch pie plate and trim around the rim of the plate. Place the crust lined pie plate in the refrigerator until you add the berries.
- In a large bowl, combine the berries. In a separate small bowl, whisk together the sugar and cornstarch. Sprinkle it over the berries and gently toss. Let sit for about 10 minutes.
- Preheat the oven to 375℉. Place a rimmed baking sheet in the oven on the center rack.
- Pour the berry mixture into the chilled pie crust. Roll out the 2nd pie crust and place on top, trim the edges and press them together around the edges with the bottom crust to seal. Cut vents in the top to allow steam to escape. (Alternately, cut strips from the 2nd pie crust and make a patchwork pattern on top).
- To bake, cover the edge of the pie with foil to prevent over-browning. Set on the heated baking sheet and bake for 25 minutes. Remove foil and bake for an additional 20 to 30 minutes, until the pie is golden and the berry juices are bubbling. Let cool.
Notes
- I like to use The Pioneer Woman’s Perfect Pie Crust recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I luuuuuurve berry pie! Topped with some vanilla ice cream or custard! <3 In england, even in the summer berries are pretty pricey…thank god for cans because this looks irresistible!
I love fruit pies much more in my ripe old age of 27 also. This looks so deliciously juicy!
Yum! This would be a great pie for the Fourth of July!