The American Classic Blueberry Pie combined with my favorite… Plump,Rich. Red Raspberries.
Any pie can be much easier if you use a pre made piecrust.
This pie takes 2 crusts, a top and a bottom.
These are two pre-made crusts that are my first choice when I’m in a pinch for time. Trader Joes has a great product if your in the US and if your in the UK, Waitrose is my go to.
Preheat oven 350f/180c
Roll out 2 piecrusts on a floured surface and fit one into a 9” pie plate.
Reserve the other crust.
Filling
¾ cup sugar
½ cup flour
pinch cinnamon
pinch of sea salt
juice of ½ orange- plus zest
6 cups blueberries and raspberries
Combine first 4 ingredients in a large bowl .
Add berries and gently mix.
Pour mixture into pie shell.
Top the filling with a few pats of butter.
Cover berries with remaining piecrust.
Crimp to connect along the edges.
Score the center of the top of the pie with a 2×2” “X” cut to allow steam to release during baking.
Bake for 35-45 minutes.
NOTE:
Edges have a tendency to burn so cover edges of pie with foil until the last 15 minutes of baking .
Cool and serve.
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