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.
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.