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Blackberry and Blueberry Pie

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

This summer fruit pie is filled with blackberries and blueberries and wrapped in a flaky all-butter pie crust.
Prep Time30 mins
Cook Time45 mins
Chill & Cooling1 hr 30 mins
Total Time2 hrs 45 mins
Course: Dessert
Cuisine: American
Keyword: Blackberry and Blueberry Pie, Blackberry Pie, Blueberry Pies, Holiday Pie, Summer Dessert
Servings: 8
Calories: 552kcal

Ingredients

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

BRUSH

  • Half-and-half or whole milk 
  • Coarse sugar

Instructions

  • 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.

The Dough

  • 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.

The Filling

  • 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.

Notes

Per serving, Calories: 552
  • 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.

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories552
  • % Daily Value *
  • Total Fat 24g 37%
    • Saturated Fat 10g 50%
  • Cholesterol 30mg 10%
  • Sodium 295mg 13%
  • Total Carbohydrate 81g 27%
    • 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.

    What do you think?

    Written by Lisa Yarde

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