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Blue-Raspberry Pie Filling

Delicious, easy, and holds up upon slicing - perfect for fresh or frozen fruit.
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Prep Time 5 minutes
Cook Time 15 minutes
Course Dessert
Cuisine American

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!)