Blue-Raspberry Pie Filling
This started out of a desire to make my mom’s favorite pie (blueberry) for her birthday, and running out of berries at the last minute. A last minute experiment to get a pie made in time has now resulted in a new favorite! A symphony of vibrant, tangy raspberries and the delightful tartness of rhubarb unite in a buttery, flaky crust, creating a dessert that’s as visually stunning as it is delectable. Each slice offers a perfect balance between sweet and tart, capturing the essence of summer in every bite. Whether it’s a gathering with loved ones or a moment of personal indulgence, this pie is a testament to the joys of seasonal baking. Get ready to embark on a culinary journey that celebrates the best of both fruits, baked to perfection in a symphony of taste that’s sure to leave a lasting impression.
Make with my Buttermilk or All-Butter Pie crusts for flaky perfection.
This recipe is perfect for making ahead and freezing or using fresh.
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Blue-Raspberry Pie Filling
Equipment
- 1 Pie tin
- 1 saucepan
Ingredients
- pie crust dough top and bottom
Pie Filling
- 3 cups blueberries fresh or frozen
- 1 cup raspberries fresh or frozen
- ¾ cup sugar
- 2 Tbsp corn starch
- ½ Tbsp lemon juice
- 1 pinch salt
Instructions
- Add blueberries and raspberries to the saucepan and soften over medium heat, about five minutes.
- In a small bowl, whisk together sugar, salt, and corn starch. Add to the saucepan and allow to cook down with the fruit for about 5 minutes.
- Add the lemon juice and stir gently to prevent mashing the berries. Allow to heat through and set aside while you prepare the dough.
- Place pie filling in prepared dough and bake according to dough recipe.
Notes
- I highly recommend my Buttermilk Pie Crust or Butter Pie Crust for this recipe, however any pie crust recipe that includes the top and bottom crust will work fine.
- Depending on your fruit, fresh, frozen, etc, they may release a lot of water. If by the end of cooking the filling you still have a lot of liquid, I recommend using a slotted spoon to separate out some of the liquid as you add the fruit to the pie crust, and possibly only add about half of the liquid to the pie crust. (You don’t want it overly soggy!)
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