Now that’s a pie.
Warm lemony berry filling that spills when sliced. A crisp and flaky sugar topped crust. Imperfect crust crimping and slightly burned edges.
Let me tell you a few secrets about pies. They’re a lot of work. They’re never perfect. Sometimes they burn. Sometimes they bubble. And somehow a slightly warm, homemade pie is always always always perfect, despite the burned bits and the spilled guts.
Another secret: I licked these utensils. Yea.. that happened.
Now… it’s a holiday weekend, right? Are you going to parties? Will there be barbecues? Are you wearing a bathing suit? Can I come?
Pie for your parties? You should. I know. I know.. I just told you this pie was a lot of work. What kind of jerk am I? I think you’re up for the task. If you aren’t feeling brave enough for pie baking this weekend, here are a few other festive treats you might want to share. Yea… I’m giving you an easy way out.
Once you tackle the pie crust (which might seem a little daunting, but I totally believe in you) berry pies are pretty dang easy. Combine fresh berries with flour, sugar and lemon zest. You might also want to add some crushed graham crackers of plain bread crumbs to the pie shell to help soak up the juices… top crust… egg wash… you’re golden!
This pie is everything you’d want it to be. Big, bursting cooked berries lightly sweetened with the slightest brightness of lemon. It’s crazy effing delicious. I love it for breakfast with a cup of milky tea. Now you know.
At least once this summer you should make a pie. Promise?
And if you want to bring me a slice of that pie after you make it.. well heck, just invite me over. I’m friendly.
Blueberry Blackberry Pie
adapted from Baking: from my home to yours
makes one 9-inch double crusted pie
2 pints fresh blueberries
1 pint fresh blackberries
1 cup sugar, plus more for dusting the top crust
1/2 cup all-purpose flour
generous pinch of salt
zest of 1/2 a lemon
juice from 1/2 a lemon, or more to taste
1/4 cup dry plain bread crumbs or finely crumbled graham crackers
1 large egg beaten with a splash of water for the egg wash
Start off by making the Buttermilk Pie Crust. While the dough is resting in the fridge, make the berry pie filling.
To make the filling put the rinsed berries into a large bowl and gently stir in the sugar, flour, salt, zest and juice. Let sit for five minutes. Taste the filling and add more lemon if necessary.
Remove the chilled pie crust from the fridge and roll out on a well floured work surface. Drape one rolled out dough into the pie plate and trim, leaving about 1/2-inch of excess dough overhang.
Sprinkle bread crumbs or crumbled graham crackers into the bottom of the unbaked pie shell. Scoop in the fruit mixture and spread evenly with the back of a spoon. Moisten the edges of the pie dough with egg wash.
Drape the other rolled out pie dough over the pie. Trim to a 1/2-inch over hang. The egg wash will help the two stick together. Tuck the two pie crusts under a bit so the dough is flush with the edge of the pie plate. Crimp with your fingers or a fork to seal. Cut four vent holes into the top of the pie crust.
Place pie in the fridge while oven preheats.
Position a rack in the lower third of the oven and preheat oven to 425 degrees F. Place a cookie sheet on the lowest shelf to catch any bubble over.
Coat the top and sides of the pie with egg wash. Sprinkle generously with granulated sugar. Bake at 425 degrees F for 30 minutes then reduce the oven to 375 degrees F and bake pie for another 30 minutes or until the crust is a beautiful golden brown and the filling is bubbling up through the slits. If the pie seems to be browning too quickly, make a loose foil tent for the pie while it bakes.
Transfer the pie to a rack and let it cool and settle for at least 30 minutes before serving.
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I made this and am douvouring it now. Husband says, “you can make this whenever you want.” A winner all around! Thank you!
WOW! That looks SO good!
blueberries…and blackberries…TOGETHER!!! IN A PIE!!! I need to make more pies.
This pie was my day-late Independence Day pie this year, though I subbed out half the blueberries for raspberries to make it a kinda multi-berry, red, golden brown and blue juice explosion kinda deal. And, holy hell, lady! That is some kinda pie crust! Truly. I will, no doubt, impress my mother with that crust in months to come. Gosh, I love making pies. And this is a really exceptional one! Thanks for the recipe!
I don’t think I’ll ever look at another pie the same way again. That sugary crust looks to die for. xxSAS
Just looking at your photos, this pie must taste like heaven. Blueberry and blackberry heaven! Thanks for the recipe; must try soon before the berries are gone for the season.
why do you tease me with this pie! i want to take a big bite out of it! next time you are pie making i’m over in los feliz if you want to share ;) maybe bring over a piece to Bar Covell and I will trade you a drink for it!
deal deal deal!
It looks like you murdered someone and got blood all over those utensils, and then you liked them to boot, sadistic :)
My mother just made the best cherry pie this weekend. My family and my parents went over to a friend’s house and picked cherries off the tree. It was to die for! I just picked blackberres yesterday that I will be making jam tonight and best of all, malts! If I can get some more blackberries, I’ll try your pie.
I made the blackberry/blueberry pie for a BBQ. It was a hit – the lemon and graham crackers on the bottom made it different. The berries were summery and perfect.
I would totally invite you over if we lived in the same country. We love pie in Canada too!
I’ve been following and saving up your recipes for a while now, and I finally had a chance to use both of these this weekend. It was my first time making pie crust and my first from-scratch pie and it turned out deliciously! Thank you so much for your recipes and please keep sharing as I will definitely be trying more from now on :)
Joy, you can even make a 21 year old college boy try making pies. After two attempts at the crust (I let the butter get too warm the first time) it is now cooling waited to be stabbed and eaten.
http://img.photobucket.com/albums/v294/loquito5765/pie.jpg
Thanks for your help.
hot damn that’s gorgeous Cory!
you’re going to get hella ladies with your pie making abilities.
i’m super impressed.
This recipe is rad and so are you! I made it on my third-ever attempt to bake anything (first attempt to make a pie) and it was super duper crazy easy with the extensive & encouraging instructions. Thanks for making it such an awesome and enjoyable process!
That was an amazing pie! I made it with raspberries and blackberries and it was unbelievable! :) Your pie crust is also awesome, btw.
Another AMAZING recipe!
Thanks a bunch, Joy.
http://www.photoblog.com/nochebella/2010/08/22/blueberry-blackberry-pie-compliments-of-joy.html
I am making this pie tonight but it mini form (using my rad william sonoma mini pie mold).
I am making them to impress a boy. The thing is though, is that this boy lives thousands of miles away from me. I am going to bake them and take pretty pictures and then upload them to facebook in hopes that this boy is impressed, gosh that sounds crazy! But who am I kidding…I am baking them for me because I am the one who will be eating them…alone, in this lovely Los angeles rain…sigh!
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