This is a delicious berry pie that combines both blueberries and blackberries. You can use fresh or frozen berries. There are pies to suit each season, and this one — filled with “black and blue” berries — is all summer. If there’s a special place in your heart for made-from-scratch, fruit-filled pies, you’ve found your next endeavor. Assertive, tangy blackberries liven up subtly sweet blueberries pitch-perfectly.
Blackberry and Blueberry Pie
THE DOUGH, COMBINE
- 2 ½ cups All-purpose flour
- ¼ cup Granulated sugar
- ½ tsp. Table salt
- 1 Stick cold unsalted butter, cubed (8 Tbsp.)
- ½ cup Shortening, cubed
- 5 – 8 tbsp. Ice water
THE FILLING, LIGHTLY MASH
- 4 cups Fresh blueberries, divided
- 4 cups Fresh blackberries, divided
- 1 cup Granulated sugar, divided
- 1 tsp. Vanilla extract
- ½ tsp. Table salt
- Minced zest of 1 orange
- Juice of ½ an orange
- ¼ cup Cornstarch
- Half-and-half or whole milk
- Coarse sugar
- Preheat oven to 425° with rack in lower third. Coat a 9-inch glass pie plate with nonstick spray and line a baking sheet with parchment paper.
- Combine flour, sugar, and salt. Cut in butter and shortening with a pastry blender until butter is pea-sized. Add 5 Tbsp. ice water and blend with a fork. If needed, stir in more water, 1 Tbsp. at a time, until dough comes together. Divide dough in half, shape into disks, and wrap in plastic wrap. Chill dough at least ⏰ 30 minutes.
- lightly mash 2 cups blueberries and 2 cups blackberries with ¼ cup granulated sugar, vanilla, salt, zest, and orange juice.
- Combine cornstarch and remaining ¾ cup granulated sugar. Add cornstarch mixture to mashed berries; fold in remaining 2 cups whole blueberries and 2 cups whole blackberries. Let filling stand while rolling dough.
- Roll one portion of chilled dough for the bottom crust on a well-floured work surface to 14-inches in diameter, ¼-inch thick, flipping dough often. Transfer dough to prepared pie plate, gently adjusting to fit. Pour in the berry filling.
- Roll the second portion of dough using the same procedure. Place dough over pie; trim overhang to 1-inch. Press edges of both crusts together, fold under, and crimp or flute. Cut three or four slits in top crust to allow steam to escape.
- Brush top crust with half-and-half and sprinkle with coarse sugar. Bake pie on prepared baking sheet, 25 minutes. Reduce oven temperature to 350° and continue baking until crust is golden and filling is thick and bubbly, 40–50 minutes more. Let pie cool completely before serving.
- Cut-outs atop a pie add a nice touch of whimsy. Simply cut out dough from the unbaked top crust using a small cookie cutter (or freehand), exposing the colorful filling underneath. You can use any excess dough, too. Then arrange the shapes.
1 servings per container
- Amount Per ServingCalories552
- % Daily Value *
- Total Fat
- Saturated Fat 10g 50%
- Cholesterol 30mg 10%
- Sodium 295mg 13%
- Total Carbohydrate
- Dietary Fiber 6g 24%
- Protein 5g 10%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.