Blueberry Blackberry Pie

closeup of blueberry pie with blackberries

4.67 from 9 votes

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.

Prep Time20

Cook Time1 5

Total Time1 25

Course: Dessert

Cuisine: American

Keyword: berries, summer

Servings:

Calories: 527kcal

Author: Julie Clark

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 1/2 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. 1/2 cup cold water, 2 tablespoons cider vinegar, 1/2 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, 1/2 cup granulated sugar, 1/2 cup light brown sugar, 3 tablespoons cornstarch, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground cardamom, pinch of ground cloves, 1/2 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.

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