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    Home

    Blackberry Blueberry Pie

    June 23, 2016 by Style Sweet 8 Comments

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    Jump to Recipe - Print Recipe

    Ripe, juicy blackberries and plump, local blueberries sweeten up this classic Blackberry Blueberry pie.  Each slice is overflowing with berries surrounded by an all-butter, flakey crust.

    A blueberry pie with braided pie dough on top

    Recipe

    Blueberry pie with a braided lattice crust
    Print Recipe

    Blackberry Blueberry Pie

    Ripe, juicy blackberries and plump, local blueberries sweeten up this classic Blackberry Blueberry pie. Each slice is overflowing with berries surrounded by an all-butter, flakey crust.
    Prep Time45 minutes mins
    Cook Time45 minutes mins
    Course: Dessert
    Cuisine: American
    Keyword: apricot raspberry pie, blackberry blueberry pie, blackberry pie, blueberry pie
    Servings: 12

    Ingredients

    All-Butter Crust

    • 2 ⅔ cups all-purpose flour
    • 1 teaspoon salt
    • 1 tablespoon granulated sugar
    • 1 cup + 2 tbsp very cold butter
    • ½ cup cold water
    • ¼ cup ice
    • 1 tablespoon apple cider or white vinegar
    • 1 egg
    • 1 splash milk
    • turbinado sugar for sprinkling

    Blackberry Blueberry Pie Filling

    • 4 cups fresh blueberries
    • 2 cups fresh blackberries
    • 2 tablespoon lemon juice
    • ½ cup granulated sugar
    • ¼ cup brown sugar
    • 3 tablespoon corn starch
    • ½ teaspoon cinnamon
    • ½ teaspoon salt

    Instructions

    All-Butter Crust

    • In a large bowl, stir together the flour, salt, and sugar.  Place the ice in the water and set aside.
    • Cut in the cold butter with a pastry cutter or by hand, rubbing the pieces of butter between your thumb, index, and middle fingers.  Once the pieces are no longer lager than about a peanut, begin to flatten the pieces of butter in sheets between your palms.  Be careful not to over-work the butter or let it get too warm.
    • Working with only a couple tablespoons at a time, add in about 6 to 8 tablespoons of the water along with the vinegar.  Stir together using a wooden spoon or even just a clean hand in the bowl.  The dough should appear fairly shaggy and not sticky.  Once you can squeeze a few pieces together and they hold, the dough is done being mixed.  Do not over-mix.
    • Divide the dough into half and shape each piece into a disk.  Wrap in plastic and refrigerate for at least a couple of hours, or overnight (preferably).
    • Once ready, bring one disc out of the refrigerator and allow to rest for about 10 minutes.  Liberally flour the work surface and begin to roll out the dough, working from the center out – rotating the dough after each roll.  Roll the dough until about ¼ inch thick and about 12 to 13 inches in diameter.
    • Gently roll the dough around the rolling pin and transfer to a 8 or 9 inch pie tin.  Fit the dough into the bottom of the tin and up the sides, allowing for about an inch of overhang.  Trim with kitchen sheers and place back in the refrigerator.
    • For the braided top, repeat step 5.  Using a ruler and a paring knife, cut 18 strips, about a ½-inch wide.  Braid in groups of three and place on a baking sheet or cutting board and place in the refrigerator, along with any leftover dough.
    • Meanwhile, make the filling (recipe to follow).
    • Fill the chilled pie crust with the filling (fruit and juices).  Remove the braids from the refrigerator and place on top of the filling. Allow for some excess dough on the end of each strip, then trim.
    • Fold all of the excess dough around the edges under itself and crimp using your thumb and index finger (see NOTES).
    • Return the pie back to refrigerator for at least 15 minutes.  Meanwhile, pre-heat oven to 400 degrees.
    • Just before heading into the over, create an egg wash by whisking together a whole egg and a splash of milk.  Brush the egg wash over the entire top of the crust and sprinkle with turbinado sugar.
    • Place pie on a baking sheet and bake for about 40 to 45 minutes, or until golden brown.  If the top begins to brown too quickly, cover with foil.
    • Allow the baked pie to completely cool before slicing and serving.

    Blackberry Blueberry Pie Filling

    • Combine all of the ingredients in a large bowl.  Allow to macerate for about 15 minutes before pouring into the chilled pie shell.

    A big THANK YOU to the BC Blueberry Council for their generation donation of fresh, local berries!

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    Reader Interactions

    Comments

    1. Tori Cooper

      June 23, 2016 at 2:08 pm

      To say that I adore this braided crust and just the entire pie doesn't even begin to cover it! This is stunning, Girl!

      Reply
      • Tessa Huff

        June 28, 2016 at 4:38 am

        Thank you so much!! It was pretty fun to do, too =)

        Reply
    2. Michelle @ Hummingbird High

      June 23, 2016 at 4:00 pm

      TESSA. THIS PIE.

      also when you next come to nyc i'll be there let's go on a pastry tour!

      Reply
      • Tessa Huff

        June 28, 2016 at 4:38 am

        YES!!! That would be a dream!

        Reply
    3. Amanda Desire

      June 27, 2016 at 4:00 pm

      What amazing memories! I would love to eat my way through the city between shows. That would definitely make me feel "alive" too! This pie is just gorgeous... and you've totally convinced me to buy that book!

      Reply
      • Tessa Huff

        June 28, 2016 at 4:38 am

        Good times for sure, hehe. Such a great book, too!

        Reply
    4. Suzanne Duke

      June 28, 2016 at 7:55 pm

      Thanks so much for inspiring and encouraging others with you baking artistry and recipes! Loved making this pie! It was a long overdue Father's Day treat for my husband, but he said it was worth the wait! Your crust is beautiful. Mine may have gotten a little burnt since I forgot to foil too late...I posted it on Instagram at #lifeissweetbakeryshoppe. Have a blessed 4th of July and once again, thank you for such wonderful and helpful bog content! It's such an encouragement to home bakers! My daughter and her husband moved to Sacramento, CA two years ago, but I'm an East Texan. I wish your shop was still there but know you love living in Canda! Blessings, Suzanne

      Reply
    5. Lyndsay Sung

      June 30, 2016 at 9:55 pm

      You are so cute. This pie is totally gorgeous - ! Love the Four & Twenty Blackbirds book, such talented and powerful women! (Emily is an old friend of mine from music-playing days, too! 🙂 How cool is your mom, taking you to NYC for bakery hopping - total dream (and yes, SO much better than "Spring Break" ragers).. XO

      Reply

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    Tessa Huff

    Hi, I'm Tessa Huff! I am the cookbook author of Layered and Icing on the Cake. I bake, develop recipes, and photograph food from my home studio in North Vancouver, BC.

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