Blackberry and Blueberry Pie

This is a recipe for blackberry and blueberry pie. The filling is made with fresh or frozen blackberries and blueberries, and the crust is either a pre-made pie crust or a homemade one. This pie is perfect for summertime, when berries are in season, but it can be made year-round with frozen fruit.

Ingredients

• 1/2 cup butter, softened
• 1/2 cup sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 5 tablespoons cold water
• 4 cups fresh blueberries, rinsed and drained
• 1 1/2 cups fresh blackberries, rinsed and drained
• 1 tablespoon lemon juice

Instructions

1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

2. In a bowl, mix together 1/2 cup sugar, 3 tablespoons all-purpose flour, and 1 teaspoon salt. Stir in 4 cups fresh blueberries and 1 1/2 cups fresh blackberries until coated.

3. Pour the berry mixture into a 9-inch pie dish lined with half of the pastry dough. Sprinkle with 1 tablespoon lemon juice and dot with butter.

4. Cover the pie with the remaining pastry dough, cut slits in the top to vent steam, and seal and flute the edges of the crust.

5. Cover the edges of the crust with foil to prevent over-browning and bake for 45 minutes. Remove foil during last 12 minutes of baking time.

Nutrition Facts

• Serving size: 1 slice
• Calories: 290
• Fat: 16 g
• Saturated fat: 8 g
• Unsaturated fat: 7 g
• Trans fat: 0.4 g
• Carbohydrates: 34 g
• Sugar: 20 g
• Fiber: 3.5g
• Protein : 4g

Do you have to refrigerate raisin pie?

Pies that contain milk, cream, or eggs should be refrigerated. This includes pies that contain milk or cream in any form, including buttermilk, sour cream, and cream cheese. Pies that contain evaporated or condensed milk products should also be refrigerated.

Raisin pie is a type of pie that typically contains milk and/or cream, so it should be refrigerated. Raisin pie may also contain eggs, which would require refrigeration even if thepie did not contain milk or cream. If you are unsure whether your raisin pie contains ingredients that require refrigeration, check the recipe or ask the person who made the pie.

What is funeral pie made of?

Funeral pie is a classic Amish dish that is made year round. It is loaded with sweet flavors that work perfectly together, including cinnamon, all spice and a handful of raisins. The result is a rich and moist pie that is sure to be a hit with the whole family.

What is raisin pie called?

Raisin pie, also known as funeral pie or Rosina pie, is a traditional dish served at wakes following a funeral. The dish is made with raisins and often served with a meal prepared for family and friends. Raisin pie is thought to date back to the Middle Ages and was originally made with dried fruits such as raisins, currants, and prunes. Today, raisin pies are typically made with fresh or frozen berries, but the name has remained the same.

How long does raisin pie last?

Raisin pie is a dessert that can last for several days. The key to making it last longer is to store it in a cool, dry place.

Raisin pie is made with raisins, sugar, flour, butter, and eggs. The dough is usually made the day before and allowed to rest overnight in the refrigerator. This helps the flavors meld together and results in a flakier crust.

Once baked, raisin pies can be stored at room temperature for two to three days or refrigerated for up to five days. If you want your pie to last even longer, you can freeze it for up to two months. Just be sure to wrap it tightly in plastic wrap or aluminum foil before freezing.

How do you make a raisin pie filler?

Raisin pie is a classic dessert that is simple to make and can be enjoyed year-round. The key to making a great raisin pie is in the filling. To make the filling, you will need: -1 cup of raisins -1 cup of water -1/2 cup of brown sugar -1 tablespoon of cornstarch -1 teaspoon of cinnamon -pinch of salt

In a small saucepan, combine the raisins and water. Boil for 5 minutes. In a separate bowl, mix together the brown sugar, cornstarch, cinnamon, and salt. Add this mixture to the hot raisins and stir until well combined. Turn the filling into a pastry lined pan and cover with a top crust. Seal edges, and cut slits in the top crust. Bake at 425 degrees Fahrenheit for 30 to 35 minutes.