Fresh Blueberry-Raspberry Pie

“This is the absolute best blueberry pie ever!!!!!”

{A Barbara S. Johnson original}

1 Baked 9” pie shell,  Cooled

1 1/2 to 2 quarts Fresh Blueberries

1 quart of Fresh Red Raspberries

1 cup Sugar

2 tablespoons Cornstarch

½ cup Cold Water

¼ teaspoon ground Cardamom

½ teaspoon Cinnamon

Gently wash blueberries and spread on clean toweling to dry before putting into crust.

Place 1½ to 2 quarts of Fresh Blueberries into cooled pie crust – set aside. 

Combine 1 quart of Fresh Red Raspberries with 1 cup Sugar in saucepan. Cook until soft.  Mash.

Blend 2 tablespoons Cornstarch with ½ cup Cold Water until smooth & no lumps remaining – Add to berries & sugar in saucepan.  Add ¼ teaspoon ground Cardamom and ½ teaspoon Cinnamon.  Cook, stirring until mixture is thick & clear (about 2 minutes).

Remove from heat and cool to room temperature.  {Do not cool too much; the sauce needs to run down between the blueberries.}

Pour raspberry sauce over blueberries in crust allowing sauce to run down between berries.  Chill.

Serve with fresh whipped cream or a good quality vanilla ice.  Enjoy!

Fresh Blueberry-Raspberry Pie

Print Recipe

"This is the absolute best blueberry pie ever!!!!!" {A Barbara S. Johnson original}

Servings	Prep Time
6-8 people	5 minutes

Cook Time

15 minutes

Servings Prep Time 6-8 people 5 minutes

Cook Time 15 minutes

Fresh Blueberry-Raspberry Pie Print Recipe "This is the absolute best blueberry pie ever!!!!!" {A Barbara S. Johnson original} Servings Prep Time 6-8 people 5 minutes Cook Time 15 minutes Servings Prep Time 6-8 people 5 minutes Cook Time 15 minutes

Ingredients

• 1 pie shell Baked 9” pie shell Cooled
• 1.5 to 2 quarts Fresh Blueberries
• 1 quart Red Raspberries Fresh or Frozen
• 1 cup Sugar
• 2 tablespoon Corn Starch
• 1/2 cup Water
• 1/4 teaspoon Cardamom ground
• 1/2 teaspoon Cinnamon

Servings: people

Instructions

1. Gently wash blueberries and spread on clean toweling to dry before putting into crust. Place 1½ to 2 quarts of Fresh Blueberries into cooled pie crust – set aside. Combine 1 quart of Fresh Red Raspberries with 1 cup Sugar in saucepan. Cook until soft. Mash. Blend 2 tablespoons Cornstarch with ½ cup Cold Water until smooth & no lumps remaining – Add to berries & sugar in saucepan. Add ¼ teaspoon ground Cardamom and ½ teaspoon Cinnamon. Cook, stirring until mixture is thick & clear (about 2 minutes). Remove from heat and cool to room temperature. Pour raspberry sauce over blueberries in crust allowing sauce to run down between berries. Chill. Serve with fresh whipped cream or a good quality vanilla ice. Enjoy!

Recipe Notes

1.  Do not cool too much; the sauce needs to run down between the blueberries.

2.  If you want more blueberries, use blueberries to make sauce in place of the raspberries.

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