Blueberry Raspberry Deep Dish Pie

Preparation:  20 min. Cooking: 50 min. Total: 70 min.
Recipe photo
  • 1 Cup yellow cornmeal
  • 1 Cup flour
  • 3 Tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 Tbsp butter
  • 4 Fl Oz milk
  • 1 1/4 Lb blueberries , rinsed and drained
  • 3/4 Lb raspberries , rinsed and drained
  • 3/4 Cup sugar , to taste
  • 3 Tbsp flour
  • 1 tsp lemon zest
To prepare crust: Preheat oven to 350 ℉. In a large bowl, stir together the dry ingredients. Cut in butter with pastry blender or two knives until the consistency of small peas. Add milk and stir lightly until just combined. Gather into large ball. Divide ball in half. Pat each half into flat circle, wrap in plastic and chill.

On lightly floured surface with a lightly floured rolling pin, gently roll out dough to 12 inch circle. Gently fit into 9 inch deep pie pan. Roll out remaining dough for top crust and set aside.

To prepare filling: In a large bowl, gently toss the blueberries and raspberries together with remaining ingredients. Turn into prepared pie crust. Brush rim of bottom crust lightly with water. Put top crust in place and press to seal rim. Turn edges under and crimp. Cut a few slashes in top crust. Bake until golden brown and bubbly, about 50 minutes to an hour. Let cool on rack. Serve warm or cold.
Calories
230 Cal
Fat
3.9 g
Carbs
46 g
Protein
3.3 g
Fiber
3.9 g
Sugar
22 g
Cholesterol
8.6 mg
Sodium
190 mg


Nutrients

Fiber     3.9 g
Fat     3.9 g
Sugar     22 g
Carbs     46 g
Protein     3.3 g
Calories     230 Cal

Fats

Fat, Poly     0.5 g
Fat, Mono     0.9 g
Fat, Sat     2.1 g
Fat, Trans     0 g
Fat, Percent     15 %

Vitamins

Vitamin, K     12 mcg     9.7 %
Vitamin, A     160 IU     5.4 %
Vitamin, B12     0.1 mcg     2.1 %
Niacin     1.8 mg     11 %
Riboflavin     0.2 mg     13 %
Vitamin, C     12 mg     14 %
Vitamin, D     6.1 IU     1 %
Vitamin, B6     0.1 mg     4.7 %
Vitamin, E     0.6 mg     4.2 %
Panto, Acid     0.3 mg     5.7 %
Choline     11 mg     2 %
Thiamin     0.2 mg     17 %

Minerals

Calcium     81 mcg     8.1 %
Phosphorus     130 mg     18 %
Magnesium     18 mg     4.2 %
Copper     0.1 mcg     9.1 %
Fluoride     0.3 mcg     6.5 %
Zinc     0.4 mg     3.8 %
Cholesterol     8.6 mg     0.1 %
Sodium     190 mg     12 %
Selenium     6.3 mcg     12 %
Manganese     0.5 mg     6.5 %
Potassium     130 mg     2.7 %
Iron     1.6 mg     20 %