Blueberry and Blackberry Pie
Indulge in the irresistible sweetness of the Blueberry and Blackberry Pie, a homemade delight brimming with juicy berries and a flaky, buttery crust. This recipe features a luscious filling made from a vibrant medley of fresh blueberries and blackberries, complemented by hints of zesty lemon and warm cinnamon. Wrapped in a golden double crust, the pie is brushed with an egg wash and sprinkled with coarse sugar for a glistening finish and delightful crunch. Perfect for gatherings or special occasions, this pie combines classic baking techniques with rich, fruity flavors to create a dessert that’s as beautiful as it is delicious. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this berry pie is sure to dazzle your taste buds!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter
- 6 tablespoons Ice water
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 0.25 cup Cornstarch
- 3 cups Fresh blueberries
- 2 cups Fresh blackberries
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 0.5 teaspoon Ground cinnamon
- 1 large Egg
- 1 tablespoon Milk
- 2 tablespoons Coarse sugar
Instructions
In a large mixing bowl, combine the all-purpose flour and a pinch of salt. Add the cold unsalted butter, cutting it into the flour with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually drizzle in the ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for at least an hour.
Preheat your oven to 375°F (190°C).
In another large bowl, mix together the granulated sugar, brown sugar, cornstarch, ground cinnamon, lemon juice, and lemon zest. Fold in the blueberries and blackberries, ensuring the fruit is evenly coated.
On a lightly floured surface, roll out one of the chilled dough discs to fit a 9-inch pie dish. Carefully transfer the rolled-out dough into the pie dish, trimming any overhang.
Spoon the berry mixture into the prepared pie crust, spreading it evenly.
Roll out the second dough disc and place it over the filling. Trim and crimp the edges to seal the pie. Optionally, cut small slits or shapes into the top crust to allow steam to escape.
In a small bowl, whisk together the egg and milk to make an egg wash. Brush the top crust with the egg wash and sprinkle with coarse sugar for added shine and texture.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50-55 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for at least 2 hours before slicing and serving to let the filling set properly.
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 15 mg | 1% | |
| Total Carbohydrate | 74.6 g | 27% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 36.9 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 39 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 173 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.
