Julie Clark
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Blueberry Blackberry Pie
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With summer coming to an end, take advantage of the last of the fresh berries with this gorgeous homemade blueberry blackberry pie.
I’m a hoarder. 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.
One of my favorite ways to use fresh berries I have stashed in the freezer are in berry pies. Pies do an amazing job of capturing the fruit’s purest flavor, whether fresh or frozen.
Why you’ll love this blueberry blackberry pie:
- 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.
- A flaky, buttery, double crust for the top and the bottom of the pie.
Do blackberries and blueberries go well together?
Yes! Not only is their color similar, but they are both full of fiber, slightly sweet and tangy. They go perfectly together in this pie.
Mixed berries go well in crisps, too. Try our mixed berry fruit crisp.
Homemade Pie Crust vs Store Bought Crust
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.
This crust recipe below is an amazing, flaky, all butter pie crust. Or you can try my grandma’s pie crust recipe. But here’s the thing. If you need a shortcut, never feel bad about using store bought pie crust. Everyone needs a shortcut now and then!
The key to a flaky pie crust
Keep the ingredients COLD! In the oven, the butter will melt in the pie dough layers and make an amazingly tender crust.
Ingredients Needed
- 4 fruits help make this pie flavorful: blackberries, blueberries, lemon and apple. Apple may sound strange, but don’t leave it out! You’ll love that touch of flavor.
- You’ll need both brown sugar and white sugar to sweeten.
- And for an extra pop of flavor, season with cinnamon, cardamom, cloves and salt. These seasonings give a warmth to the pie that pairs well with the fresh summer fruits.
✨ For complete list of ingredients and amounts, see the recipe card below. ✨
How to Make Blueberry Blackberry Pie
Because they are so many different options for crust, I’ll show process pictures for mixing the filling and assembling the pie.
- Mix the filling. n a large bowl, combine the apple, blackberries, blueberries, lemon juice, lemon zest, sugars, cornstarch, cinnamon, cardamom, cloves and salt. Stir until it is evenly combined.
- Assemble the pie. Using a rolling pin, roll out one piece of dough until it just fits the bottom of a 9-inch pie dish. Pour the filling into the chilled pie shell.
- Top the pie. Make a pretty lattice top crust, or simply cover the whole pie with a pie dough sheet. 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. Flute the edges of the pie to seal.
- Egg wash. Cut slits into the pie for venting. Brush with egg wash and sprinkle with sugar.
- Bake the pie. Bake on the pre-heated baking sheet. Bake for 25 minutes. Lower the oven to 375ºF. Bake for another 35 to 40 minutes or until the pastry it a golden brown.
- Cool the pie. Remove from oven and allow it to cool for 2 to 3 hours to allow the pie filling to thicken
What does an egg wash do for pie crust?
Brushing the top of the of this blueberry blackberry pie crust with a mixture of water and egg white will help the crust brown nicely, but will also help the raw sugar you’ll sprinkle on top stick to the crust. Just like a bakery!
Can I use frozen berries instead of fresh?
Yes! And there is no need to thaw the berries before adding them to this blueberry pie. Fresh or frozen both work great.
Why is my blueberry pie runny?
Everyone likes their pie just a little bit different. Some like their pies runny (I tend to be in this camp. The syrup is great for ice cream!). Others like their pies firm. Here are a few hints for keeping this blueberry blackberry pie from being too runny:
- The cornstarch in this pie will thicken the filling.
- Make sure your pie has baked long enough. Just because the crust is browned doesn’t mean it is thickened. If the crust is browning too quickly, cover it with foil and continue baking the entire time so the filling thickens. The juices in the pie should be bubbling.
- Keep testing! If you try this pie and it is too runny, add more cornstarch next time.
You may also love our cherry pie, apple pie and mixed berry pie.
Other Fruit Recipes to Try:
Blueberry Blackberry Pie
Lemon zest 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.
Servings 8
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Ingredients
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter (cut into small cubes)
- 1/2 cup cold water
- 2 tablespoons 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 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 3 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- pinch of ground cloves
- 1/2 teaspoon salt
For Finishing:
- 1 large egg white
- 1 teaspoon water
- 2 tablespoons raw coarse sugar
Instructions
For the Crust:
- In a large bowl, whisk together the flour, salt, and sugar. 2 ½ cups all-purpose flour 1 teaspoon salt, 1 tablespoon granulated sugar
- Add the butter pieces and toss in the flour until the butter is coated in flour. 1 cup unsalted butter
- With a pastry blender, 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. ½ cup cold water, 2 tablespoons cider vinegar, ½ cup ice
- 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:
- In a large bowl, combine the apple, blackberries, blueberries, lemon juice, lemon zest, sugars, cornstarch, cinnamon, cardamom, cloves and salt. Stir until it is evenly combined. 1 small golden delicious apple, 2 cups blackberries, 3 cups blueberries, 2 tablespoons fresh lemon juice, 2 teaspoons lemon zest, ½ cup granulated sugar, ½ cup light brown sugar, 3 tablespoons cornstarch, ½ teaspoon ground cinnamon, ⅛ teaspoon ground cardamom, pinch of ground cloves, ½ teaspoon salt
To Assemble the Pie:
- Preheat the oven to 425ºF. Place a foil lined sheet pan in the oven as it preheats.
- Using a rolling pin, roll out one piece of dough until it just fits the bottom of a 9-inch glass pie pan.
- 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. Flute the edges of the pie to seal.
- Cut slits into the pie for venting. Brush with egg wash and sprinkle with sugar. 1 large egg white, 1 teaspoon water, 2 tablespoons raw coarse sugar
Bake the pie:
- Bake on the pre-heated baking sheet. Bake for 25 minutes. Lower the oven to 375ºF. 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.
Notes
This recipe is adapted from the Four and Twenty Blackbirds Pie Book.
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The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 527kcal | Carbohydrates: 75g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 453mg | Potassium: 208mg | Fiber: 5g | Sugar: 37g | Vitamin A: 829IU | Vitamin C: 16mg | Calcium: 43mg | Iron: 2mg
It says that there is vanilla in this but not listed in the ingredients. Did I miss something?
Can frozen berries be used? I have a lot frozen from the last season.
I saw this going around my newsfeed yesterday and I loved how perfect the crust looked! A perfect summer pie!
Well done Aida, this blueberry pie is the image of perfection! Save a slice for me. xo, Catherine
So happy that you shared this recipe. I love the combo of blackberries and blueberries together.