Now that the temperature has reached its seasonal peak, I crave my favorite summer foods: lemonade, pineapple-and-shrimp skewers, burgers slathered with ketchup, fresh corn, sand-dusted sandwiches on the beach, and fruit-filled pies. The best summer pies have a flavor that bursts in your mouth, sticky and sweet yet refreshingly tangy.
So when my coworker (the same one I attended BookCon with) invited me to her new apartment for dinner, what else could I bring for dessert but a warm, homemade, blueberry-raspberry pie? This easy, simple recipe requires minimal preparation and offers great results. (Full disclosure: I adapted this from a Good Housekeeping blueberry pie recipe.)
~ 3 cups blueberries; 2 cups raspberries (feel free to adjust this ratio depending on your personal fruit preferences)
~ 3/4 cup granulated sugar
~ 1/4 cup cornstarch
~ 2 tablespoons fresh lemon juice
~ 2 Pilsbury premade pie crusts
~ 3 tablespoons butter
~ Large bowl
~ 9-inch pie plate
~ Rimmed baking sheet
~ Tin foil (optional)
~ 10 to 15 minutes before baking, take the pie crust out of the refrigerator and let it sit at room temperature.
~ Preheat the oven to 400 degrees.
~ In a large bowl, combine blueberries, raspberries, sugar, cornstarch, and lemon juice. Mix them all up together.
~ Spread one of the pie crusts along the bottom of the pie plate and then pour filling on top of the dough.
~ Dot the filling with 3 tablespoons of butter. (Warning: I messed up here because I put a huge dollop of butter in one spot, and I noticed after baking that the filling in that spot did not congeal at all. So spread out your butter for best results!)
~ Add top crust. If you’re going to leave the top crust whole, I’d suggest making four little slits (one on each side) to give your pie some room to breathe. I followed these Good Housekeeping tips for making a lattice top crust. It was actually really simple and made the pie look so cute!
~ Bake on rimmed baking sheet for one hour or until bubbling.
~ You might want to start off with tin foil around the crust and then take it off partway through. I didn’t start off with the foil because the original recipe didn’t call for it, but about halfway through I thought my crust might burn so I had to struggle to put tin foil on the edges of a hot, halfway-baked pie.