Blueberry Raspberry Pie

At Parks farm, we have always grown blueberries. Because they taste so great with raspberries, these were a natural choice for an alternate crop. This is why we do it.

  • Pastry 9” top and bottom crust
  • 3 cups Parks blueberries
  • 1 cup sugar
  • 1 cup raspberries
  • ¼ cup cornstarch
  • ½ teaspoon lemon zest, finely grated
  • ¼ teaspoon cinnamon
  • 1 teaspoon vanilla

Preheat oven to 350 F

In a large mixing bowl stir together the sugar, cornstarch and cinnamon. Toss in the blueberries, raspberries and lemon zest, folding to a coat.

Scoop this berry mixture into a pie shell and sprinkle with the vanilla.

Add a lattice top, brushing the seams with a little bit of water to a secure the pastry together.

Bake for 50-60 minutes or until golden brown and bubbling.

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