Ingredients

Pie Crust
• 1 cup all-purpose flour
• 1/3 cup lard, shortening, or butter
• 1/2 teaspoon salt
• 3-5 tablespoons icy cold water
Raspberry Filling
• 1/2 cup blueberries
• 2/3 cup cranberry juice
• 1/3 cup granulated sugar
• 2 tablespoons cornstarch
• 5 1/2 cups raspberries

Instructions

1. Cut shortening into flour and salt until the mixture resembles coarse crumbs. Add icy cold water a tablespoon at a time, stirring with a fork as dough forms into a ball. Do not add remaining water if not needed to cause the dough to stick together when pressed into a flat ball.
2. Roll out on floured surface into an 11" circle. Fold gently in half and ease onto pie plate, pressing dough into the plate and finishing edge as desired.
3. Bake at 400 degrees for 8-10 minutes until golden brown. Cool completely.
4. Line a jelly roll pan with two layers of paper towels.
5. Rinse blueberries and raspberries (separated) then gently spread them over the paper towels to drain.
6. Crush blueberries on a large plate.
7. Put cranberry juice in a medium bowl. Add crushed blueberries to cranberry juice. Stir to combine. Add 4-5 raspberries and crush them into the blueberries and cranberry juice. If you do not want flecks of blueberries in the glaze, strain the mixture through cheesecloth or a fine-mesh strainer.
8. In a large saucepan, combine sugar and cornstarch. Stir in half of the crushed blueberry-cranberry juice mixture to raspberry mixture to make a paste. Then stir in remaining half.
9. Whisking constantly, bring mixture to a boil over medium low heat. Continue stirring for 1-2 minutes until it thickens. Cool completely.
10. Put the raspberries in a large bowl and pour cooled blueberry filling over them. Toss gently to coat the raspberries.
11. Lay the raspberry filling in the pie crust.
12. Refrigerate to let the pie set.