Lemon zest, vanilla, and a touch of sugar are folded into fresh blueberries and blackberries and enveloped in a flaky, all-butter crust. With summer coming to an end, take advantage of the last of the fresh berries with this gorgeous homemade blueberry blackberry pie.
Blueberry Blackberry Pie
I’m a horder. It’s tough to admit, but if you walk into our pantry, you’ll see bags and bags of flour and powdered sugar. The freezer is stocked with butter. I even have the tendency to overdose on seasonal produce.
In the fall, it’s honey crisp apples. In the winter it’s pomegranate, and in the summer it’s berries. Every single last item I horde gets eaten, but sometimes that means having berries with every single meal (snacks included).
One of my favorite ways to use fresh berries are in pies. If you minimize the amount of sugar you use, and you don’t over-thicken the filling with corn starch or arrowroot, pies do an amazing job of capturing the fruit’s purest flavor.
I also think a bit of citrus also helps to bring out the fruit’s natural flavor. The mixture of fresh, sweet blueberries and tart, sharp blackberries makes for the a well-balanced pie, not too sweet and not too tart.
And the crust. I’m a huge crust-loving pie eater. What good is a pie without a flaky, buttery crust? So that means a double crust is a must. A layer of flaky goodness on the bottom and top of the fruit filling.
If you’ve never made a homemade crust, I get that it can feel intimidating. But it’s just one of those things you have to try and practice. Then it gets really easy. I promise. Once you make a homemade crust, you’ll never settle for a pre-made crust again. It’s that delicious.
Blueberry Blackberry Pie
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbs granulated sugar
- 1/2 lb unsalted butter cut into small cubes
- 1/2 cup cold water
- 2 tbs cider vinegar
- 1/2 cup ice
For the Filling:
- 1 small golden delicious apple shredded on the side of a box grater
- 2 cups blackberries
- 3 cups blueberries
- 2 tbs fresh lemon juice
- 2 tsp lemon zest
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 3 tbs ground arrowroot
- 1/2 tsp ground cinnamon
- 1/8 tsp ground cardamom
- pinch of ground cloves
- 1/2 tsp salt
- Egg Wash - 1 large egg white with 1 tsp water whisked together
- Demerara sugar
- For the Crust: In a large bowl, whisk together the flour, salt, and sugar.
- Add the butter pieces and toss in the flour until the butter is coated in flour.
- With a pastry cutter, cut the butter into the flour mixture. Continue to cut the butter into the flour until most pieces are about pea-sized. (Do not allow the butter pieces to get smaller than pea-size. Larger pieces are better.)
- Combine the water, ice, and vinegar in a bowl.
- Add 1 to 2 tbs of the liquid at a time. Gently combine it with the flour mixture. Continue to add the liquid until a ball forms.
- Divide the dough in half.
- Flatten each piece of dough into a flat disk. Wrap in plastic wrap.
- Refrigerate for at least 1 hour.
- For the Filling: Combine the apple, blackberries, blueberries, lemon juice, lemon zest, sugars, arrowroot, cinnamon, cardamom, cloves and salt.
- To Assemble the Pie: Roll out one piece of dough until it just fits the bottom of a 9-inch glass pie plate.
- Refrigerate the dough for about 1 hour.
- Preheat the oven to 425 degrees F. Place a foil lined sheet pan in the oven as it preheats.
- Pour the filling into the chilled pie shell.
- Place the pie back into the freezer while rolling out the top pastry.
- Roll out the second piece of dough so it fits the cover of the pie.
- Cover the filling with the second piece of pastry.
- Cut slits into the pie for venting. Brush with egg wash and sprinkle with sugar.
- Bake on the pre-heated baking sheet. Bake for 25 minutes.
- Lower the oven to 375 degrees. Bake for another 35 to 40 minutes or until the pastry it a golden brown.
- Remove from oven and allow it to cool for 2 to 3 hours to allow the pie filling to thicken.