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Blackberry Raspberry Pie

blackberry raspberry pie with lattice top on wooden surface, blue and white plaid tea towel in lower left corner

A perfect summer dessert: raspberries and blackberries and mixed with sugar and lemon juice before being baked for the perfect sweet-tart combination.



milk and coarse sugar for topping the crust  


1. Prepare a pie plate with a pie crust.  Place on a foil lined baking sheet.  Preheat oven to 400 degrees. 2.  Combine the berries and sugar in a large saucepan.  Cook over medium heat until berries release their juices, about 5 minutes.  Taste the filling and add more sugar if desired. 3.  While the filling is heating, mix the cornstarch and lemon juice in a small bowl.  Add it to the berry mixture and heat for 2-3 minutes more. 4.  Pour filling into prepared pie dish and top with second crust.  Brush with milk and sprinkle with sugar. 5.  Bake at for 40-45 minutes, until pie is golden brown and filling is bubbling.  If edges are overbrowning, cover them with a foil guard halfway through the baking time. 6. Allow pie to cool to room temperature on cooling rack, then cover and refrigerator for 4-24 hours. 7.  Serve cold or room temperature.


Frozen berries work very well for this. Vanilla ice cream is the perfect complement.

Keywords: berry pie, pie recipe for summer, blackberry raspberry pie