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.
For the Crust:
2 1/2cupsall-purpose flour
1/2lbunsalted buttercut into small cubes
For the Filling:
1small golden delicious appleshredded on the side of a box grater
2tbsfresh lemon juice
1/2cuplight brown sugarpacked
pinchof ground cloves
Egg Wash - 1 large egg white with 1 tsp waterwhisked together
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.
This recipe is adapted from the Four and Twenty Blackbirds Pie Book.