Blueberry Blackberry Pie
intro
Juicy, jammy blueberries and blackberries tucked in a flaky buttery double crust, this pie balances bright tartness and warm spice for a perfect summer treat.
Ingredients
Steps
Make the Pie Dough
In a large mixing bowl, combine 390g all-purpose flour and 3/4 tsp (3.75g) fine sea salt. Add 226g cold, 1cm-cubed unsalted butter, and use a pastry cutter or your fingertips to work the butter into the flour until the mixture forms coarse crumbs with some pea-sized butter pieces remaining. Drizzle in 90ml ice-cold water 1 tablespoon at a time, mixing gently with a fork until the dough just comes together (do not overmix). Split the dough into two equal-sized discs, wrap tightly in plastic wrap, and chill in the refrigerator for 30 minutes.
Mix the Berry Filling
While the dough chills, gently toss 340g fresh blueberries, 340g fresh blackberries, 150g granulated sugar, 24g cornstarch, 1g ground cinnamon, the remaining 1/4 tsp (1.25g) fine sea salt, 15ml fresh lemon juice, and 2g lemon zest in a large bowl until all berries are evenly coated. Let the mixture rest for 15 minutes at room temperature to release natural juices, stirring once halfway through.
Preheat Oven, Line Pie Dish
Preheat your oven to 190°C (375°F) and place a rimmed baking sheet on the middle rack to preheat (this catches drips and prevents a soggy bottom crust). Remove one chilled dough disc from the fridge, let it soften for 5 minutes at room temperature, then roll it on a lightly floured surface to a 30cm (12-inch) circle about 3mm (1/8-inch) thick. Carefully drape the rolled dough over a 23cm (9-inch) pie dish, pressing it gently into the bottom and up the sides, leaving a 2.5cm (1-inch) overhang around the edge. Trim excess dough beyond the overhang with kitchen shears.
Fill Crust, Dot with Butter
Pour the rested berry filling and all accumulated juices into the crust-lined pie dish, spreading it into an even layer. Dot the top of the filling with the remaining 28g cold cubed unsalted butter. Roll the second chilled dough disc out to an identical 30cm (12-inch), 3mm-thick circle, then drape it over the berry filling. Trim the top crust to match the bottom crust’s 1-inch overhang, crimp the two crust edges together firmly to seal, and cut 4 small 2cm slits in the top crust to allow steam to escape during baking.
Brush Egg Wash, Sprinkle Sugar
Brush the entire top crust and crimped edge with the beaten egg wash (1 large egg mixed with 15ml water), then sprinkle evenly with 12g coarse sanding sugar for a crisp, sparkly top. Carefully place the pie on the preheated baking sheet in the 190°C (375°F) oven, and bake for 55-60 minutes. If the crust edges turn deep golden after 35 minutes of baking, cover them loosely with strips of aluminum foil to prevent burning.
Cool the Pie Completely
Once baked, transfer the pie to a wire cooling rack and let it cool completely for a minimum of 3 hours at room temperature before slicing to allow the filling to set fully. Serve slices at room temperature or slightly warmed, paired with vanilla ice cream if desired.
Tips
2.Never skip the full 3-hour cooling period: the cornstarch-thickened berry filling sets as it cools, and slicing the pie early will cause runny, loose slices that do not hold their shape.
3.If using frozen berries, do not thaw them before mixing into the filling; add 1 extra tablespoon (8g) of cornstarch to account for extra moisture released during baking.
OMG this pie was the star of our Labor Day cookout! I was nervous about the lattice top since I’m not great with pastry, but the instructions were so clear. The balance of tart blackberries and sweet blueberries is *chef’s kiss* — even my super picky 7 year old asked for a second slice!
Solid recipe, though I will say it took me a little longer than 2 hours total because I had to keep chilling the crust to keep it from getting too sticky. Flavor was 10/10 though, definitely making this again for my roommate’s birthday next month.
Game changer! I’ve been making fruit pies for 20 years and always struggled with a runny filling, but the cornstarch + tapioca starch mix here works perfectly. No soggy bottom, no filling oozing all over the pie plate when you cut it.
Quick question! Is there a substitute for tapioca starch? I rummaged through my pantry and I only have cornstarch and all-purpose flour, and it’s pouring rain out so I really don’t wanna run to the grocery store. I’m making this for my first ever date night at my place and I’m low-key panicking I’ll mess it up!
Made this with berries I picked myself from the u-pick farm up the road last weekend. Tastes exactly like the pie my wife used to make when we were first married. Brought half of it to the local VFW potluck and the guys begged for the recipe.
Brought this to my office potluck yesterday and the whole pan was gone in 10 minutes! People were coming up to me for hours asking where I got the recipe. Only note: I added a little extra cinnamon in the filling, it paired so nicely with the berries.
Has anyone tried making this with a gluten free pie crust? I have celiac so I can’t do regular all purpose flour, but this flavor combo sounds too good to pass up. Would the baking time need to change at all?
My kids loved it! I was worried the tart blackberries would be too much for them, but they ate every last bite and asked if we could have it for breakfast the next day. I used frozen berries because fresh were crazy expensive at the grocery store this week, worked like a charm!
Solid medium-difficulty recipe, don’t let the 2 hour cook time scare you off — most of that is chilling the crust and baking time, so you’re not standing over the counter the whole time. I added a bourbon whipped cream on top and it was elite.
Made this after a long weekend of berry picking in the Cascades, and it was the perfect post-hike treat. I swapped the top crust for a simple oat crumble because I was too tired to do a lattice, and it was SO good. Definitely a new go-to summer recipe.
Wait, mine came out with a super soggy bottom crust 😭 What did I do wrong? I followed the recipe exactly, or at least I thought I did. The flavor was amazing but the crust was a total letdown.
Made this for my grandma’s 82nd birthday dinner, she said it was better than the blueberry pie she’s been making for 60 years. High praise coming from her, let me tell you. Didn’t change a single thing, followed the recipe to the letter and it came out perfect.
Quick heads up for anyone in a super hot climate like me — make sure you keep your butter ICE cold when making the crust, otherwise it gets soft and impossible to work with. I stuck my butter in the freezer for 15 minutes before grating it into the flour, and the crust came out so flaky it melted in my mouth.
Made this in my tiny dorm kitchen with a toaster oven! I had to split the filling into two mini pie tins ‘cause my toaster oven is too small for a full 9 inch pie, but it still turned out incredible. My dorm mates are already begging me to make it again for our next floor potluck.
I made this for my family’s Sunday dinner and everyone raved. The only change I made was adding a tablespoon of orange zest to the filling, it brightened up the berry flavor so much. Served it with fresh whipped cream and it was gone before I even got a second slice lol.
I know I’m a pizza guy, not a pie guy, but this recipe converted me. The crust was flaky, the filling wasn’t too sweet, and it held together perfectly when sliced. My wife is already asking me to make it for our Fourth of July party next summer.
I’ve been baking pies for over 50 years, and this is hands down one of the best berry pie recipes I’ve ever tried. The ratio of berries to thickener is spot on, the crust instructions are easy to follow even for new bakers, and the flavor is perfectly balanced. I’ll be adding this to my regular recipe rotation for sure.