This summer fruit pie is filled with blackberries and blueberries and wrapped in a flaky all-butter pie crust.
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!
baking tip:Baking with Fresh and 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. 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.
Tools for this recipe
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Blackberry Blueberry Pie
- 1 Double pie crust recipe
- 1/2 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)
- 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.
- 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.
Note: This recipe was originally published August 2014.