Blueberry Raspberry Pie


  • Crust:
  • 1 large egg white
  • 1 1/2 cups graham cracker crumbs, 12 whole crackers
  • 1 1/2 tablespoons butter, melted
  • 1 1/2 tablespoons canola oil
  • Filling:
  • 2 cups blueberries, fresh or frozen
  • 2 cups raspberries, fresh or frozen
  • 2/3 cup sugar
  • 1/4 cup dry white wine
  • 2 1/2 tablespoons fresh lemon juice
  • 1 envelope unflavored gelatin
  • 2 tablespoons raspberry liqueur


  • Preheat oven 350F. Lightly oil a 9" pie pan or coat with nonstick cooking spray.
  • In a mixing bowl, whisk egg white until frothy. Add graham cracker crumbs, butter and oil and blend with a fork until thoroughly combined. Press the mixture in an even layer on the bottom and sides of the pan pan.
  • Bake for 10 minutes, or until lightly browned. Cool on a wire rack.
  • Filling: In a 1 1/2 quart saucepan, combine 1 cup blueberries, 1 cup raspberries, sugar, wine and lemon juice. Cook over low heat, mashing with the back of a spoon, for about 5 minutes, or until the sugar is dissolved. Remove from the heat.
  • In a small saucepan, sprinkle gelatin over 1/4 cup water; let soften for about 3 minutes. Heat over low heat for 1-2 minutes, or until the gelatin is dissolved. Stir into the berry mixture. Gently stir in the remaining 1 cup blueberries, 1 cup rasberries and liqueur. Pour into a heat-proof bowl and set it over a larger pan of ice water. Stir gently for about 5 minutes or until the mixture thickens slightly. Pour into the prepared crust, cover and refrigerate until set, 5 hours or overnight.


  • Description:
  • "Yummmmmm.....the taste of summer. Use fresh or frozen unsweetened
  • berries."
  • SERVINGS: 10
  • SOURCE: The Eating Well Dessert Cookbook