Ingredients and Weight:
- Pie crust (store-bought or homemade): 1 package
- Fresh blueberries: 3 cups (450g)
- Fresh raspberries: 2 cups (300g)
- Granulated sugar: 1 cup (200g)
- Cornstarch: 2 tablespoons (16g)
- Ground cinnamon: 1 teaspoon (2g)
- Ground nutmeg: 1/2 teaspoon (1g)
- Lemon juice: 1 tablespoon (15ml)
- Unsalted butter: 1 tablespoon (14g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine blueberries, raspberries, sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Stir until well combined.
- Roll out pie crust dough according to package instructions. Fit into a 9-inch pie plate. Trim and crimp edges.
- Pour blueberry-raspberry mixture into the pie crust. Dot with butter.
- Bake for 45-50 minutes, or until crust is golden brown and filling is bubbling.
- Let cool for at least 30 minutes before serving.
Nutritional Information:
- Calories: 350
- Protein: 3g
- Carbohydrates: 58g
- Dietary Fiber: 6g
- Sugar: 35g
- Fat: 15g
- Saturated Fat: 7g
Dish Characteristics:
- Sweet and tart
- Juicy filling
- Golden brown crust
- Perfect for a summer dessert or a festive holiday treat
User Comments:
- "This pie is absolutely delicious! The perfect balance of sweet and tart." - Sarah J.
- "I love the combination of blueberries and raspberries. It's so flavorful." - John B.
- "The crust was flaky and buttery, and the filling was simply divine." - Mary D.
Special Precautions and Tips:
- If using frozen berries, thaw before using.
- If you don't have a rolling pin, you can use a wine bottle to roll out the dough.
- Let the pie cool for at least 30 minutes before slicing and serving to prevent a runny filling.
- Serve with a dollop of whipped cream or ice cream for an extra special treat.
