Raspberry Blueberry Pie

Raspberries are ripe at the Pumpkin Patch on Sauvie Island!  K and I just got back from picking a year's supply of berries to freeze. This holiday weekend would be the perfect time to take the kids and go berry picking. How to get there? Here are directions!

 We are so fortunate here in the Portland area to be surrounded by u-pick farms.  The Pumpkin Patch is our favorite farm for buying produce and for  u-pick, but if you have a farm closer to your home, go to that one.  The important thing is to go and give your children (or the child inside of you) the experience of picking their own fruits and veggies.

Here is a list of u-pick produce and when it is available at the farm.

Right next to the raspberries - the peach orchard.  Peaches are getting close to being ripe!

And on the other side of the orchard, the blueberry patch!   The blueberries are just beginning to ripen, but we easily found enough to add to my raspberry/blueberry pie.

Trust me, this is a fabulous pie! And it is very, very easy to make! My great-grandmother used to make this for us from berries she grew in her own garden.  Here is her recipe.


3 pints raspberries (rinsed and drained)

1 pint blueberries (rinsed and drained)

7/8 cup sugar + a little for dusting the top of the crust  *

1/3 cup quick-cooking tapioca **

2 T. butter cut into small pieces

Pie crust for a 9" two crust pie

Mix the berries, sugar, and tapioca and let sit about 15 minutes while you make up the pie crust.

Roll out half the pie dough and place it in the pie plate.

Add the berry mixture.  Place the bits of butter evenly over the top of the berry mixture. 

Roll out the top crust and place it over the berry mixture.  Crimp the edges. Cut slashes in top to allow steam to escape.   

Sprinkle the crust with about 1 T of sugar.

Bake at 375 degrees for 45 minutes.

Cool completely before serving. 

You can see by the fact that the juices are still a little runny in the photo that I never follow my own advice and cool the pie completely before cutting into it!  It's just that this pie smells so GOOD.  I bet you won't be able to wait until it's completely cool either. 

* You can reduce calories and sugar by replacing sugar with equal amount of Splenda.  You may wish to adjust the Splenda depending on your taste.

** If you make this pie with frozen berries, you will need to use more tapioca as frozen berries seem to release more juice than fresh.  Add 1 more tablespoon of tapioca..

Enjoy your berry picking!


Do we HAVE to put in tapioca?

Do we HAVE to put in tapioca? Will it change the flavor or texture or anything else of some sort?6qCByM

Katt, thank you for your

Katt, thank you for your question! I use quick cooking tapioca because all you have to do is mix it with the fruit and it thickens while baking.  We happen to love the texture of tapioca.

But it is also possible to use flour or cornstarch as a thickener.  I have never tried it with a fresh berry pie so i don't know how to advise you. 

Some kind of thickening agent however, IS NECESSARY unless you want berry soup in a pie crust!! :-)

Hey Pam, thanks for another

Hey Pam, thanks for another great pie recipe to add to my collection. Can't wait to give it a try! My raspberries have just finished flowering (that's Canada for you) so I might have to wait till the end of July!

Those berries look delicious!

Those berries look delicious! I wish we had a place like that close to us.

Boy do I wish I could visit

Boy do I wish I could visit there and pick all that fruit. Better yet, I wish I could visit you and eat your yummy pie! What fun we would have, especially me because I would be eating all your pie! ;)

wow, i just went to sauvie

wow, i just went to sauvie island for the first time last week and have a freezer full of blueberries and raspberries! now i have a way to use them both - looks delicious!!

Oh! So glad I saw the tweet!

Oh! So glad I saw the tweet!

Just in time to test the Pie Plate I bought from Darius (local potter) @ Camp Cactus (another local artist's studio sale).

And thanks for the hint about adjusting for frozen berries--that's what I have on hand right now!

OOOOOOOOOOOH! OK, we need to

OOOOOOOOOOOH! OK, we need to add this to the list of things to make together the next time I'm in Portland. I am a raspberry fanatic, and a pie fanatic, so this sounds *perfect* And I couldn't wait for it to cool, either. What's the point!? ;)

I hope your next visit is

I hope your next visit is soon!  We will make and eat Raspberry pie and have truffles for dessert!