Mmmm, this pie is fantastic! The inspiration was Dorie's Double Crusted Blueberry Pie, but we added lots of raspberries too, and much less sugar. I like my berry pies on the tarter side, but if you like yours uber-sweet, you can add the full cup of sugar.
One thing I really liked about this pie was that the filling really held together well and didn't run all over the place like some pies I've made...I think this may have had something to do with the preponderance of raspberries, which have lots of natural pectin. It was tasty at slightly warm/at room temperature and also chilled.
Blueberry-Raspberry Pie (adapted from Baking from My Home to Yours)
1 pint blueberries
1 pint black raspberries
1/2 pint red raspberries
1/2 cup sugar
1/2 cup flour
coarsely grated zest of 1/2 Meyer lemon
juice of 1/2 Meyer lemon
2 pie crusts
1. Butter a 9-inch pie plate. Roll crust to 1/8 inch and fit into plate. Trim edges to a 1/2 inch overhang. Roll the other piece of dough to 1/8 inch thick also; set aside. Chill both.
2. Preheat oven to 425 degrees. Put the berries in a large bowl and gently stir in the sugar, flour, salt, zest, and juice. Let sit 5 minutes. Taste and add more sugar/lemon juice as needed.
3. Remove pie shell from the fridge and sprinkle bread crumbs over the bottom. Pour the filling into the crust. Moisten the rim of the bottom crust with cold water, then put on the top crust. Fold over and crimp the crust. Cut four slits in the top crust and a circle out of the center; lift onto baking sheet.
4. If there is time, optionally chill the pie for 30 minutes. Then brush the top with egg wash and sprinkle with a little sugar. Bake 30 minutes at 425 degrees. Reduce the oven temperature to 375 degrees and bake the pie another 30 minutes (for 1 hour total baking time). Let rest at least 30 minutes before serving.
Here's the pie with some homemade black raspberry-red raspberry-strawberry jam!