My FAVORITE pie I have made yet!

This is a 

Blueberry Raspberry Crumb Pie

that is sure to impress anyone!

The richness of the berries make it a little sour and a little sweet. I absolutely LOVE raspberries and try to incorporate them into pretty much most baking things. 

This pie is absolutely stunning and is a delectable dessert!

The flavor of the multiberry and then what sent it over the top was the delicious crumb topping!

 

Ingredients:

1 recipe perfect pie crust

1/4 cup heavy cream (to glaze the crimped pie edges)

Cinnamon Sugar Crumb Topping

2 cups blueberries, washed and dried

1 cup sugar

1/4 cup unbleached all-purpose flour

1/2 teaspoon ground cinnamon

2 cups raspberries

1 tablespoon cornstarch

1 tablespoon quick-cooking tapioca

 

To Make:

Preheat the oven to 400°F.

Line a baking sheet with parchment paper and set aside.

To prepare the pie shell, on a clean, lightly floured work surface, roll out half the disk of dough with a rolling pin until it forms a 10 inch circle.

Wrap half of the dough and  use for up to 5 days.

Fold the circle in half, place it in a 9 inch pie plate so the edges of the circle drop over the rim

and unfold the dough to completely cover pie plate.

Using your thumb and index finger,  crimp the edges of the pie shell.

 

Brush the edges of the pie shell with heavy cream.

Set the pie shell to the side while you make the filling.

 

Filling:

To prepare the filling, place the blueberries medium bowl.

In a separate bowl, whisk together 1/2 cup of the sugar, flour, and cinnamon.

Pour the dry ingredient mixture over the blueberries until they are are evenly coated.

In a separate medium bowl, toss the raspberries with the remaining ½ cup sugar,  the cornstarch, and the tapioca until the raspberries are evenly coated. 

Combine the raspberries and blueberries in a single bowl and gently toss until they are well combined. 

 

Place the blueberry-raspberry filling in the the bottom.

Sprinkle the crumb topping over the top completely.

To bake, place the pie plate on the lined baking sheet and bake for 15 minutes. 

Reduce the heat to 350°F and continue baking for 40 minutes more, until the crust is golden brown and the juices are bubbling.

Transfer the pie plate to a  wire cooling rack and allow the pie to cool and set 1 ½ hours before serving.

It will keep at temperature overnight and can be stored in refrigerator for 4 days.

Look at that delicious crumb topping!

 

Yum