Blueberry Blackberry Pie
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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Looks so good…. I already feel my mouth watering!
I’d like a slice right now before I snuggle under the covwers, even though I know that’s the worst time to eat!! I think I’d sleep like a baby, though.
Great job Joy :)
I’m making a completely improvised sweet potato pie right now. I’m using leftover graham cracker dough. I’m not sure if it’ll work, but… CHALLENGE ACCEPTED. If this doesn’t work out I’ll still make a pie this summer. :D
Wei-Wei
I can’t even imagine how delicious the combo of blueberries and blackberries is!
I will try your pie crust recipe very soon, it seems to delicious to wait…I like the super golden color of that pie!
Joy, you are ALWAYS invited to my house for a piece of pie!!! Just have to travel across the country to little ole NH….please do! Beautiful beautiful pie you made! :-)
Aww, that pie has Love written all over it! Berry pies are so difficult to get right between fruit spillage (fillings that are too thin), or super-gunk (corn starch anyone?) I’m not sure that anyone’s found the solution for that (except maybe the America’s Test Kitchen folks with their apple-pectin method, haven’t tried so don’t know if it works). Pies are hard work and messy but oh so super-yummy!
the flour works pretty well in this recipe. i always think that fruit pies are allowed to have some spillage. it sure beats super-gunk from cornstarch.
i also sliced this pie when it was still pretty warm… that’s why i had as much spillage as i did in the first photo.
My secret weapon in berry pies is tapioca pearls. It usually holds together, but doesn’t give you the “gunk” (great word for it :) ) that cornstarch gives
omg joy…. sooooooo delicious!
full confession! i lick utensils too! my mouth is watering for this pie. mmmm!
This looks amazing…my husband is the biggest fan of pies and berries….he would love this!
I’m really glad you licked the utensils. I mean, how could you not? All that berry goodness, just gazing at you…
I will make this pie this summer even though I’ve never done a double crust before. I can do it.
This looks delicious! I absolutely love blueberries and blackberries! Happy 4th!
Oh it looks so tasty.
One (maybe stupid) question: I wanna make a strawberry pie, can I use the same amount of flour and crackers? Or even more / less?
Enjoy your pie :)
I am so in love with your blog. I stalk it every day. I love your wit and the AMAZING food you make. Keep the recipes and the wit coming…..and I will be back for seconds!
of course you licked the utensils – who doesn’t??!!! pie looks yummy although i prefer seeded fruits and could tear up a blueberry or cherry pie like no other! i suppose i could use a food mill to seed the blackberries, but then you aren’t left with clumpy fruits, which i like….. hmmm.
I can only imagine how delicious and yummy it must be…
Cheers,
Lia.
MMmmm, I love me some pie! After a long and gruesome heat wave in Philly, the last few days have been breezy and beautiful, and I woke up yesterday morning thinking, “It’s a perfect pie day!” Really, this is what I said out loud. So I made a blueberry pie too! And I ate my pie for breakfast this morning!
Hooray pie!
Pie sounds so perfect right now! And it’s true that pies are a lot of work, but they are totally worth it!
There’s nothing like a plate of pie with the filling staining the bottom. Yum!
Oooo… Now that is one beautiful pie. Just in time for the Fourth! That Strawberry Coffee Cake, by the way, was one of my favorites. I posted about it here: http://comfortofcooking.blogspot.com/2010/04/strawberry-coffee-cake.html
Beautiful pie, and photos, as usual. Hope you and everyone around you has a great July 4th weekend!
I love that you admitted licking the utensils. Because that is what home cooking is all about.
I am going to hit the farmer’s market next week and scrounge up some awesome berries.
Joy! I’m so disappointed. I feel really evangelical about pies — letting the people know that a pie is indeed within their reach. And you, mentor to so many, say publicly that they’re a lot of work? I mean, SEX is a lot of work. And that doesn’t stop anyone. Well. Not many people.
Thanks so much for the inspiration, I’ll be baking a pie this weekend! I’m actually going to make my first cherry pie, wish me luck!
I know I commented once before already, but it makes me feel good that you say that pies get a little burned on the top and fruit spills in them because for a minute I thought it was just me!
Looks great. I wish I had time to bake a pie this weekend. However, lemon frozen yogurt and blueberry crumb bars are on there way to my mouth. BBQ’s are my BFF!!!!
Thanks for sharing.
so i’m not a huge fan of blueberries (i know, i know…traitor)
any chance i could do blackberry and raspberry together?
Cheers from Iowa! Just found your lovely blog! So happy I did!!! I’m drooling, but happy! Decided to try the blackberry pie bars first! Thanks for sharing! YUM.
you can’t go wrong with buttermilk! looks delicious, can’t wait to give it a go
Hi Joy,
We are going to one of my oldest friend for a bar b q. I am making a lime cake. You can come with us anytime. We live in Pa. I don’t know if that is to far for you. You are a JOY. I love this site,it makes my day.
I know thats sad.
I can’t wait to try this. I love making pies all year long but summer berries and fresh rhubarb inspire me to many unnecessary pies.
uhh i love blueberries and blackberries.. it’s soo hard to find them here in Argentina.. specially now that´s winter! i’m soo jealous!
it’s cold here. think i might try making the pie.
wow! i was looking for the perfect Fourth-of-July treat to make in spain for my host family. I am 100% sure you´ve created it :)
Great work Joy!!!
Okay, you’ve inspired me to make a 4th of July pie, despite the fact that I won’t have a working oven all weekend… enter the toaster oven! Wish me luck.
Also, made your chocolate bundt cake with the sour cream-chocolate frosting TWICE IN ONE WEEK last week. You are officially the devil, but I love you anyway. :)
Happy 4th!
Heavens, that pie looks good!
You can make baking a pie considerably less of a project by using store-bought pie crust dough.
I know, I know it’s supposed to be homemade. But the ready made pie crust dough is pretty good, and the pie would still be partly homemade.
Beats having no pie at all!
Que estupendo pastel, me recuerda a los pasteles de los dibujos animados de mi niñez, un beso
I love the imperfections. I think that’s what makes pie so darn good. Homemade pie rocks and yours looks delicious.
i made it yesterday for a cookout (with blueberries…even though i hate them with a passion). everyone was raving about the pie all night long…i love how good it feels to be the baker of the best dessert at a cookout, it’s like a being queen for three hours
really loved your pie.
feel free to try my nectarine pie recipe! hope its the first of many!
So glad you licked the utensils.. It’s a perk of baking on your own :)
This pie looks amazing, I will be making this. I have blackberries in the fridge and blueberries in the freezer. All I need is buttermilk. We had our 4th celebration early, and I did make pies. And there wasn’t a slice left. I made lemon creme. It was quite refreshing for a hot N.O. day. I think I probably won’t be shareing this blackberry blueberry pie :)
This pie is currently baking away in my oven, and is my first pie from scratch! Thank you for your detailed and friendly recipes, Joy!
So sweet Joy we are celebrating the 4th in Grass Valley and there is a pie baking contest. Sooo I went to my fav baker’s blog to see what to make. Found this awesome pie and decided to make it my own. Made the crust and made the filling & turned it into a rustic tart. It is for sure the winner! We will send you the pics of the tart and the gnome that the winner gets. Oh yea a winner’s gnome!!!
Love and Happy 4th,
Kim and Tracy
your friends from SLO
Umm….. Your pie server looks like it has blood and gore on it. Joy?…..
I promise to make a pie this summer!!! I love the way your pie looks-you can see the pieces of butter in the shell-delicious! I’m spending my summer in France and they have excellent butter here so I can’t wait to try this recipe. I LOVE the breadcrumb idea, it will be a lot better than the usual corn starch which ends up as white gobs in the pie.
I am not a pie baker…more into cookies/bars and cupcakes but given your great pie dough tutorial, I decided to make this for a 4th cookout but used fresh raspberries and fresh blueberries. I used a little less sugar( 3/4 cup) and just a couple of tablespoons of flour so that the pie would remain really juicy. I used one of the balls of dough to cut out various size stars for the top rather than a full crust.
Everyone raved about the pie. I have to admit, it was really tasty and the crust was delicious and very flaky.
Thanks Joy…I now will attempt pies more often.
Berry pies are my favorite. I love the combo you used here, it looks and sounds so tasty!
This pie looks incredibly delicious. Can’t wait to try it. I think I’ll use graham crackers for the crust rather than bread crumbs. I’ve never seen bread crumbs in a pie crust before.
Mmm wow this looks so good, definately not a pie to eat when wearing a good top in case of stainage hehe :P