Just because it’s a tried and true classic, does not mean that it’s boring. This simply wonderful blueberry and blackberry pie needs no reinterpretation.
I have been in a pie-making frenzy ever since last winter’s chill retreated and fresh fruit returned. I can’t help it, I just love to bake pies!
Strawberry rhubarb, sweet cherry and peach cobbler pie are just a few that have come out of my kitchen this year, and I’m going to to add one more to that list before the summer is up— this simple and classic blueberry and blackberry pie.
I baked this pie months ago as part of my tutorial for an all-butter pie crust recipe for Go Bold with Butter. With the help of friends and family the pie didn’t stand a chance, and it was devoured almost immediately.
But then the photos got buried on my computer and I forgot all about it. Then today a providential miss-click on the folder brought back the memory of the subtly spiced and sweetened berries in their flaky crust, and I knew I had to share it with you. And soon, before all of the fresh berries are gone for the season!
So if you aren’t too pie-d out (and really, how could you be?), here is one more to add to your list. Be sure to serve it a la mode for maximum oohs and aahs.
baking tip:Fresh or Frozen Berries?
I always try to use fresh berries in my baking for best results, but sometimes finding them year-round proves difficult. Fortunately, frozen berries are a viable option! Here are a few tips to remember when baking with frozen berries:
>> No need to thaw them ahead of time.
>> Increase the amount of cornstarch if it is called for in a recipe (like this one). Frozen berries will release more liquid as they bake, requiring more thickener. Try adding 1-2 tablespoons of extra cornstarch.
>> Do not overwork frozen berries. Handle them gently and as little as possible, as they can break down very easily and turn to mush.
>> Baking time will also need to be increased as the frozen berries keep the interior colder longer. The additional time will depend on the type of recipe and amount of berries used.
Blackberry Blueberry Pie
- 1 Double pie crust recipe
- 3/4 cup (150 grams) granulated sugar
- 1/4 cup (28 grams) cornstarch
- 1/2 teaspoon ground cinnamon
- Zest of 1 lemon
- 2 1/2 cups (425 grams) blueberries
- 2 1/2 cups (275 grams) blackberries
- 1 large egg + 1 teaspoon water, for egg wash
- Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
- On a lightly floured surface, roll one disk of pie crust out into a rough 13-inch circle. Transfer to a 9 or 10-inch pie dish. Roll the second disk or pie crust out and have it ready.
- In a large bowl, combine the sugar, cornstarch, cinnamon and lemon zest. Add the blueberries and blackberries and gently mix until they are coated with the sugar mixture. Dump into crust-lined pie dish. Place the other pie crust on top and press the bottom and top crusts together to seal. Tuck the ends into the pie dish and crimp crust edges as desired. With a sharp knife, cut slits into the top of the pie for vents. Brush with egg wash.
- Place pie on the prepared sheet pan and bake until pie crust is golden and juices are visibly bubbling through the vents, about 45 minutes to 1 hour. Let cool completely before serving, for best results. If desired, you can reheat the pie in a 350 degree oven for 30 minutes. Serve with whipped cream or vanilla ice cream, if desired.