Blackberry Raspberry Pie
Bursting with the vibrant flavors of summer, this Blackberry Raspberry Pie is a true showstopper for any dessert table. Made with a perfect balance of juicy blackberries and tart raspberries, the filling is enhanced with a hint of lemon juice, fragrant vanilla extract, and just the right touch of sweetness. Wrapped in a flaky, golden crust—whether store-bought or homemade—this pie features a bubbling berry center that’s simply irresistible. A quick egg wash and optional sprinkle of coarse sugar give the top crust a gorgeous finish. Whether you opt for a classic double crust or a stunning lattice design, this pie is as visually appealing as it is delicious. Serve it warm with a scoop of vanilla ice cream or enjoy it at room temperature for the ultimate fruit-forward treat. Ideal for holidays, summer gatherings, or whenever you crave a slice of berry bliss, this easy-to-make blackberry raspberry pie is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 cups Fresh blackberries
- 2 cups Fresh raspberries
- 3/4 cup Granulated sugar
- 3 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Salt
- 1 tablespoon Unsalted butter
- 2 9-inch Pie crusts (store-bought or homemade)
- 1 large Egg
- 1 tablespoon Water
- 1 tablespoon Coarse sugar (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Place a baking sheet on the lower rack to catch any drips.
In a large mixing bowl, combine the blackberries, raspberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt. Gently toss until the berries are evenly coated and set aside for 10 minutes to allow the flavors to meld.
Roll out one of the pie crusts and fit it into a 9-inch pie pan. Trim any overhang to about 1 inch.
Pour the berry mixture into the prepared pie crust. Dot the filling with small pieces of the unsalted butter.
Roll out the second pie crust and carefully place it over the filling. Trim the overhang, then fold and crimp the edges to seal. Alternatively, you can cut the second crust into strips and create a lattice pattern over the filling.
In a small bowl, whisk together the egg and water to create an egg wash. Brush it over the top crust to help it brown beautifully.
If desired, sprinkle coarse sugar over the top for added texture and sweetness.
Cut 4-5 small slits in the top crust to allow steam to escape during baking.
Place the pie on the preheated baking sheet in the oven and bake for 50 minutes, or until the crust is golden brown and the filling is bubbling.
If the crust begins to brown too quickly, cover the edges with foil during the last 20 minutes of baking.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set before slicing.
Serve the pie warm or at room temperature, optionally paired with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 175 mg | 8% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 25.2 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 185 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
