Make your summer desserts pop with this irresistible blueberry blackberry pie. Mixing two of the most beloved berries, this pie is a perfect blend of sweet and tart, wrapped in a flaky, buttery crust. Let’s dive into making this crowd-pleaser!
Why This Recipe Works
- The combination of blueberries and blackberries offers a perfect balance of sweetness and tartness.
- A secret ingredient in the crust ensures it’s flaky and golden every time.
- Pre-cooking the filling prevents a soggy bottom crust, a common pie pitfall.
- Using fresh, in-season berries maximizes flavor.
- The pie is versatile, perfect for any occasion from picnics to formal dinners.
Ingredients
- 2 cups fresh blueberries
- 2 cups fresh blackberries
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 pie crusts (homemade or store-bought)
- 1 egg, beaten (for egg wash)
Equipment Needed
- 9-inch pie dish
- Mixing bowls
- Rolling pin
- Pastry brush
- Measuring cups and spoons
- Oven
Instructions
Prepare the Filling
In a large bowl, gently toss the blueberries, blackberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt until the berries are evenly coated. Let the mixture sit for about 15 minutes to allow the flavors to meld and the berries to release some of their juices.
Preheat and Prep
Preheat your oven to 375°F (190°C). Roll out one pie crust and fit it into your pie dish, trimming any excess dough from the edges. Pour the berry filling into the crust, spreading it evenly.
Add the Top Crust
Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape. Brush the top with beaten egg for a golden finish.
Bake to Perfection
Bake the pie for about 50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges start to brown too quickly, cover them with foil.
Cool and Serve
Allow the pie to cool for at least 2 hours before serving. This resting period helps the filling set, making it easier to slice.
Tips and Tricks
For an extra flaky crust, keep all your ingredients as cold as possible before mixing. If you’re using frozen berries, don’t thaw them first; just increase the cornstarch by a tablespoon to account for the extra liquid. For a decorative touch, use cookie cutters to create shapes from the top crust before baking. Always place your pie on a baking sheet to catch any drips and make transferring it in and out of the oven easier.
Recipe Variations
- Add a handful of raspberries for a triple berry pie.
- Swap out the traditional crust for a crumb topping for a different texture.
- Incorporate a splash of vanilla extract into the filling for added depth of flavor.
- For a boozy twist, mix in a tablespoon of your favorite liqueur with the berries.
- Make mini pies using muffin tins for individual servings.
Frequently Asked Questions
Can I use frozen berries instead of fresh?
Absolutely! Frozen berries work well in this recipe. Just remember to increase the cornstarch by a tablespoon to thicken the extra juices that will be released during baking. There’s no need to thaw the berries before using them.
How do I prevent my pie crust from getting soggy?
Pre-cooking the filling and using cornstarch as a thickener are key steps to prevent a soggy bottom. Also, brushing the bottom crust with a thin layer of beaten egg white before adding the filling can create a barrier against moisture.
Can I make this pie ahead of time?
Yes, you can assemble the pie and keep it refrigerated overnight before baking. Alternatively, bake the pie a day in advance and store it at room temperature covered with a clean kitchen towel.
Summary
This blueberry blackberry pie is a delightful summer dessert that combines the best of both berries in a flaky, buttery crust. With tips for ensuring a perfect bake and variations to suit any taste, it’s sure to become a favorite.