Fresh fruit pies are just wonderful in the summertime, aren’t they? They are the quintessential summer dessert!
- 1 cup all-purpose flour
- 1/3 cup lard, shortening, or butter
- 1/2 teaspoon salt
- 3-5 tablespoons icy cold water
- 1/2 cup blueberries
- 2/3 cup cranberry juice
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 5 1/2 cups raspberries
- 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.
- 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.
- Bake at 400 degrees for 8-10 minutes until golden brown. Cool completely.
- Line a jelly roll pan with two layers of paper towels.
- Rinse blueberries and raspberries (separated) then gently spread them over the paper towels to drain.
- Crush blueberries on a large plate.
- 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.
- 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.
- Whisking constantly, bring mixture to a boil over medium low heat. Continue stirring for 1-2 minutes until it thickens. Cool completely.
- Put the raspberries in a large bowl and pour cooled blueberry filling over them. Toss gently to coat the raspberries.
- Lay the raspberry filling in the pie crust.
- Refrigerate to let the pie set.