Bill just discovered that I have a blog. Did he not notice that I have stopped him mid-bite to take a snapshot of his dessert on more than one occasion? Anyway, one of the secrets to our almost 25 year marriage is that as long as I keep him supplied with yummy desserts, he doesn’t complain about my shopping. I guess it also helps that he obviously doesn’t notice what I’m up to! So, since I made that revolting grasshopper pie…filled with horrible stuff like crème de menthe and whipping cream…I had to balance it out with one of his favorites: blueberry pie. I snuck in a cup of raspberries, and if I had my way, I’d add some blackberries as well. Being the saintly wife that I am, I didn’t dare add that unwanted berry to the mix.
Blueberry Raspberry Pie…adapted from Dorie Greenspan’s Baking Cookbook
Double pie crust recipe of your choice
5 cups blueberries
1 cup raspberries
1 cup sugar, may adjust depending on sweetness of berries
½ cup flour
Pinch of salt
Zest of half a lemon
Squeeze of fresh lemon juice
¼ cup dry breadcrumbs
1 egg beaten with 1 teaspoon of water for egg wash (I forgot this step)
Sugar to dust pie crust
Preheat oven to 425° Spray 9 inch pie plate with Pam. Roll out half your chilled pie dough to about 1/8 inch thickness. Fit into pie place and trim edges to about ½ inch. Set in fridge as you prepare filling.
Gently mix blueberries, raspberries, sugar, flour, salt, lemon zest and lemon juice. Sprinkle bottom crust with the breadcrumbs, then spoon the fruit into prepared pie plate.
Roll out the second half of your pie dough and place it on top of fruit. Trim dough and pinch edges of top and bottom crust together. Flute or decorate as desired. Cut vents in top crust, then refrigerate 30 minutes before baking.
Brush top of pie with egg wash and sprinkle with sugar. Place in lower third of oven and bake 30 minutes. Lower oven temperature to 375º and bake an additional 30 minutes.
Cool at least 30 minutes before slicing.