Recipe Details
Ingredients
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2cupsall-purpose flour
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¾teaspoonsalt
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⅔cupshortening
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6tablespoonscold water, or more as needed
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1egg white
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1tablespoonwater
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¾cupwhite sugar
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¼cupcornstarch
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2tablespoonsgrated lemon peel
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1teaspoonvanilla extract
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¼teaspoonground cinnamon
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3cupsfresh blueberries
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1cupfresh raspberries
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1tablespoonwater
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1tablespoonwhite sugar
Cooking Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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Make pie crust: Combine flour and salt in a bowl. Mash shortening into flour mixture with a pastry cutter or fork until mixture is crumbly. Gradually add cold water as needed, tossing with a fork until dough forms a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
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Turn dough out onto a flat work surface dusted with flour. Divide dough in half and form each half into a ball. Roll one dough ball into a circle 2 inches larger than the pie plate and about 1/8-inch thick. Wrap dough around the rolling pin, starting on one side of the circle. Unroll over the pie plate and trim dough. Roll out remaining dough ball into a circle large enough to fit the top of pie; set aside.
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Beat egg white and 1 tablespoon water; brush over the bottom of crust and set aside.
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Make filling: Combine sugar, cornstarch, lemon peel, vanilla extract, and cinnamon in a bowl. Gently stir in blueberries and raspberries to coat; pour into crust. Top with reserved pie crust and seal edges.
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Brush the top crust with 1 tablespoon water; sprinkle 1 tablespoon sugar on top. Cut a few slits into the top crust with a sharp knife.
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Bake in the preheated oven until crust is golden brown and filling is bubbly, about 45 minutes. Set pie onto a wire rack to cool completely before refrigerating.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories402 | |
% Daily Value * | |
Total Fat 18g |
23% |
Saturated Fat 4g |
22% |
Sodium 227mg |
10% |
Total Carbohydrate 58g |
21% |
Dietary Fiber 3g |
12% |
Total Sugars 27g |
|
Protein 4g |
9% |
Vitamin C 11mg |
12% |
Calcium 15mg |
1% |
Iron 2mg |
9% |
Potassium 110mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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