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.
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5 from 1 vote

Blueberry Blackberry Pie

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.
Prep Time20 mins
Cook Time1 hr 5 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 531kcal

Ingredients

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

For Finishing:

  • Egg Wash - 1 large egg white with 1 tsp water whisked together
  • Demerara sugar

Instructions

  • 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.

Notes

This recipe is adapted from the Four and Twenty Blackbirds Pie Book.

Nutrition

Calories: 531kcal | Carbohydrates: 75g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 81mg | Sodium: 453mg | Potassium: 199mg | Fiber: 5g | Sugar: 37g | Vitamin A: 17.1% | Vitamin C: 19.5% | Calcium: 4.4% | Iron: 13.4%