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Blueberry Blackberry Pie

July 2, 2010 by Joy the Baker 91 Comments

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.

Blueberry Blackberry Pie

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.

Blackberry Pie Bars.

Strawberry Blackberry Shortcakes.

Strawberry Coffee Cake

Raspberry Almond Cupcakes


Blueberry Blackberry Pie

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!

Blueberry Blackberry Pie

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.

Blueberry Blackberry Pie

At least once this summer you should make a pie.  Promise?

Blueberry Blackberry Pie

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

Blueberry Blackberry Pie

adapted from Baking: from my home to yours

makes one 9-inch double crusted pie

Print this Recipe!

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

Buttermilk Pie Crust

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.

Blueberry Blackberry Pie

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Categories: Buttermilk, Fruit, Holiday, Pie, Recipes, tips

Previous Post: « How To Make Pie Crust… do it.
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Reader Interactions

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  1. danie

    June 26, 2012 at 8:51 pm

    joy, i made this pie. this pie inspired me to throw my vegan baking obsession away for a hot second, buck up, and buy some butter. joy, this pie was good. (sorry i copied the bowling ball pattern on the crust. i just liked it) https://a-few-good-things.blogspot.com/2012/06/pie-time.html

    Reply
  2. Elizabeth

    May 29, 2012 at 3:52 pm

    I made this pie this morning and it was SO delicious!

    Reply
  3. Kayleen

    April 8, 2012 at 7:16 pm

    I made this pie and my boyfriend said its the best blueberry pie he’s had! :) he also said he was surprised how good it was… I will be making this again for sure:)

    Reply
« Older Comments

Trackbacks

  1. Crazy Strawberry Cake, Barbecued Chicken, Tom Kha, Biscuits and Gravy, Blackberry Pie – arielle clementine says:
    June 14, 2015 at 2:45 pm

    […] Blackberry Pie. I used this crust recipe, with the added fraissage technique explained here, and this filling recipe, with 5 cups of blackberries and no blueberries, no breadcrumbs, and with cup4cup in place of AP […]

    Reply
  2. “stand by me” moments | says:
    September 10, 2014 at 10:01 pm

    […] am thinking that this might be good blueberry pie recipe as well as this one. Next time, I will make the […]

    Reply
  3. Blueberry Blackberry Pie | Pickle and the Pie says:
    August 18, 2014 at 2:21 am

    […] Pie and crust recipes from Joy the Baker […]

    Reply
  4. How to Make a Pie Because You Told All the Internet You'd Make a Pie says:
    June 29, 2014 at 1:53 pm

    […] 11: You will need to follow these steps to make the […]

    Reply
  5. Blueberry Blackberry pie | citykitchen7x7 says:
    August 22, 2013 at 8:05 pm

    […] The recipe can be found here […]

    Reply
  6. Blueberry blackberry pie – Are You There Chef? It's Me, Michelle says:
    August 14, 2013 at 7:37 am

    […] looking at many pie recipes, I decided to adapt this recipe for blueberry blackberry pie by Joy the Baker. Blueberries are one of the many fruits that are in […]

    Reply
  7. “stand by me” moments & blueberry pie » Middle Diner says:
    January 7, 2013 at 7:43 am

    […] am thinking that this might be good blueberry pie recipe as well as this one. Next time, I will make the […]

    Reply
  8. Campfire Pie « Liberty Eats says:
    April 1, 2012 at 10:00 am

    […] originally found here. (Just a note about the recipes I post on this blog – most of them are not originally mine […]

    Reply
  9. Crusts and Katies « melissa talbert says:
    September 23, 2011 at 6:46 am

    […] time I make this pie, I wonder if it will be the last of the season. This being the first day of autumn, I am guessing […]

    Reply

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⁣
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⁣
I’m a medium bowl, whisk together warm melted butter and brown sugar. Whisk in the egg yolk and vanilla extract. Add the peanut butter and mix to combine. ⁣
⁣
Add the dry ingredients and use a spatula to fold all the ingredients together. Divide in two big portions (or four smaller portions) onto the prepared baking sheet. Sprinkle with sugar and salt if you’d like. ⁣
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Bake two giant cookies for 12-14 minutes, or four cookies for 10-12 minutes. Allow to cool for a few minutes before serving with cold milk.
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