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Raspberry, Blackberry and Blueberry Pie Recipe

Raspberry, Blackberry and Blueberry Pie


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  • Author: Johanne Bosse
  • Yield: 1 9" Pie 1x

Ingredients

Units Scale
  • Pastry for 2 9″ crusts ( recipe here)
  • 5 cups fresh fruit ( we used 2 cups raspberries, 2 cups blackberries and 1 cup blueberries)
  • 1 1/3 cups white sugar
  • 2 tbsp corn starch
  • 2 tbsp quick cook tapioca
  • 1 tbsp butter
  • 1 tbsp milk or cream
  • 1 tbsp raw sugar

Instructions

  1. Preheat oven t0 350F
  2. Combine fruit in a large bowl, add the sugar, corn starch and quick cook tapioca. Mix well and set aside.
  3. Roll out pastry for the bottom crust and place in a 9″ pie plate, trim the edge fairly close to the dish.
  4. Place the fruit into the crust.
  5. Roll out the top crust slightly larger then the first. Place on top of the pie and fold the edge tucking it underneath the bottom crust. Crimp edge. Create a steam vent on top.
  6. Brush the crust with the milk and sprinkle with the raw sugar.
  7. Bake for 50-55 minutes, until the top is golden brown.
  8. Cool completely before slicing.
  • Category: Baking, Dessert, Recipes