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Ingredients

2 cups all-purpose flour ¾ teaspoon salt ⅔ cup shortening 6 tablespoons cold water, or more as needed 1 egg white 1 tablespoon water ¾ cup white sugar ¼ cup cornstarch 2 tablespoons grated lemon peel 1 teaspoon vanilla extract ¼ teaspoon ground cinnamon 3 cups fresh blueberries 1 cup fresh raspberries 1 tablespoon water 1 tablespoon white sugar

Nutrition Info

401.6 calories carbohydrate: 57.9 g cholesterol: : - fat: 17.7 g fiber: 3.4 g protein: 4.3 g saturatedFat: 4.3 g servingSize: - sodium: 227.1 mg sugar: 26.7 g transFat: : - unsaturatedFat: : -

Preheat oven to 400 degrees F (200 degrees C).
Combine flour and salt in a bowl. Mash shortening into the flour mixture with a pastry cutter or fork until the mixture is crumbly. Gradually add cold water as needed, tossing with a fork until dough forms a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
Turn dough out onto a flat work surface dusted with flour. Divide dough in half and form each half into a ball. Roll dough ball from center to edges into a circle 2 inches larger than the pie plate and about 1/8 inch thick. Wrap dough around rolling pin, starting on one side of the circle. Unroll over pie plate and trim dough. Roll remaining dough ball into a crust to fit the top of the pie and set aside.
Beat egg white and 1 tablespoon water, brush over bottom of crust and set aside.
Combine 3/4 cup sugar, cornstarch, lemon peel, vanilla extract, and cinnamon in a bowl. Gently stir blueberries and raspberries into the mixture to coat, pour into the crust. Top with reserved pie crust. Brush top of pie crust with 1 tablespoon water, sprinkle 1 tablespoon sugar over the moistened top. Cut a few slits into top crust with a sharp knife.
Bake in preheated oven until crust is golden brown and filling is bubbly, about 45 minutes. Set pie onto wire rack to cool completely before refrigerating.

1 9-inch pie

This delicious pie is a ribbon winner from the Wisconsin State Fair.