This summer fruit pie is filled with blackberries and blueberries and wrapped in a flaky all-butter pie crust.

Blackberry and blueberry pie plus two plates with two slices of pie on them

You don’t mess with a classic, you know? This blackberry and blueberry pie is simple, traditional, and absolutely wonderful. No re-interpretation needed!

Often overlooked for other fruit pies like cherry or apple, I think blueberry is one of my faves. Mix in some blackberries and the sweet summery flavor is even more magical. I prefer this pie with fresh in-season berries, but since berries freeze really well you can certainly enjoy the pie all year long! 

A whole blackberry and blueberry pie

baking tip:Using fresh fruit vs. frozen fruit in baking

Does it really matter? Is there a big difference? Here are something to keep in mind when choosing between the two:

  • Use fresh fruit for desserts that won’t be baked after you add it, or where fresh fruit is clearly required, such as a trifle or fruit tart, or when used as a topping with whipped cream. You should especially use fresh fruit when it’s ripe and in-season.
  • Frozen fruit is an excellent accessible year-round option for baked treats like muffins, cakes, scones, pies, etc. that will be baked. No need to thaw frozen fruit ahead of time, but because of the extra moisture I recommend adding 1/2 an extra teaspoon of thickener (flour, cornstarch, etc.) per 1 cup of fruit if the fruit is used as a filling. Also, you may need to increase bake time because the frozen berries will cool everything down and cause things to bake more slowly.
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Slices of blackberry and blueberry pie

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A whole blackberry and blueberry pie
4 from 4 reviews

Blackberry Blueberry Pie

Servings: 12 servings
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
This summer fruit pie is filled with blackberries and blueberries and wrapped in a flaky all-butter pie crust.
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Ingredients
 

  • 1 Double pie crust recipe
  • ½ cup granulated sugar (100 grams)
  • 3 tablespoons cornstarch
  • Zest of 1 lemon
  • 2 ½ cups blueberries (425 grams)
  • 2 ½ cups blackberries (275 grams)
  • 1 large egg + 1 teaspoon water , for egg wash
  • Coarse sugar , for sprinkling (optional)

Instructions
 

  • 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, and lemon zest. Add the blueberries and blackberries and gently mix until they are coated with the sugar mixture.
  • Dump berry mixture into crust-lined pie dish. Place the other pie crust on top, or form a lattice, 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 (if making a lattice pie, skip this step).
  • Brush with egg wash and sprinkle with coarse sugar.
  • Place pie on the prepared sheet pan and bake until pie crust is golden and juices are visibly bubbling through the vents or lattice, about 1 hour. If top crust browns too quickly, cover with foil.
  • 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.

Notes

NOTES:
  • See my pie baking tips for help making your pie.
  • You can use fresh or frozen berries. If using frozen, do not thaw before using.
Calories: 205kcal, Carbohydrates: 31g, Protein: 3g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 14mg, Sodium: 122mg, Potassium: 105mg, Fiber: 3g, Sugar: 13g, Vitamin A: 101IU, Vitamin C: 9mg, Calcium: 18mg, Iron: 1mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
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Note: This recipe was originally published August 2014.