The Ultimate Summer Blackberry Blueberry Pie: A Classic with Flaky All-Butter Crust
There’s nothing quite like the scent of a homemade pie baking in the oven, especially when it’s brimming with the vibrant flavors of summer berries. This quintessential blackberry and blueberry pie is a testament to timeless dessert traditions, combining plump, juicy berries with a perfectly golden, flaky all-butter crust. It’s a dessert that speaks of warm days, family gatherings, and pure, unadulterated comfort.
When it comes to classic desserts, some things are best left untouched, and a well-made fruit pie certainly falls into that category. This blackberry and blueberry pie doesn’t need re-interpretation or fancy twists; its beauty lies in its simplicity and the quality of its ingredients. It’s traditional, straightforward, and undeniably wonderful, offering a nostalgic taste of summer with every bite. The sweet and tart dynamic of fresh berries, enveloped in a rich, buttery pastry, creates a harmonious flavor profile that is truly irresistible.
While other fruit pies like cherry or apple often steal the spotlight, blueberry pie holds a special place in many hearts, and for good reason. Blueberries offer a delightful sweetness that is hard to beat. When you introduce the slightly tart and earthy notes of blackberries into the mix, the result is nothing short of magical. This combination creates a depth of flavor that elevates the pie beyond a simple fruit dessert. While enjoying this pie with fresh, in-season berries is highly recommended for the best flavor experience, the excellent freezing quality of both blackberries and blueberries means you can savor this delectable treat all year long, bringing a touch of summer to any season.
The Irresistible All-Butter Pie Crust
The foundation of any great pie is its crust, and for this blackberry blueberry masterpiece, an all-butter pie crust is paramount. A truly flaky, tender, and golden crust provides the perfect counterpoint to the sweet-tart berry filling. Using all butter ensures a rich, incomparable flavor and a superior texture that simply melts in your mouth. The secret to achieving this coveted flakiness lies in keeping your butter very cold, working quickly to prevent it from melting, and minimizing handling of the dough. This approach creates distinct layers of butter within the dough, which then steam and separate during baking, resulting in that delightful, flaky texture everyone loves. It’s a simple ingredient choice that makes a world of difference in the final outcome of your homemade pie.
Fresh vs. Frozen Fruit: What You Need to Know for Baking Success
baking tip:Using Fresh Fruit vs. Frozen Fruit in Baking
Does the choice between fresh and frozen fruit truly make a difference in your baked goods? Yes, absolutely! Understanding the nuances between the two can significantly impact the success of your dessert. Here’s what to keep in mind:
- Fresh Fruit: Opt for fresh fruit when your dessert won’t undergo further baking after its addition, or when the recipe explicitly calls for it, such as in elegant trifles, vibrant fruit tarts, or as a fresh topping for whipped cream. Fresh fruit shines brightest when it’s ripe and in its peak season, offering unparalleled flavor, aroma, and texture. Always choose firm, plump berries without any signs of mold or bruising for the best results in your pie.
- Frozen Fruit: This is an excellent, convenient option for year-round baking, especially for items like muffins, cakes, scones, and, of course, pies, which will be baked thoroughly. The key insight when using frozen fruit is: do not thaw it ahead of time. Thawing frozen berries releases a significant amount of liquid, which can lead to a watery, soggy pie filling. To counteract the extra moisture introduced by frozen fruit, I highly recommend adding about 1/2 an extra teaspoon of thickener (like flour or cornstarch) per 1 cup of fruit to your filling mixture. This helps absorb the excess liquid as the fruit thaws and bakes. Additionally, since frozen berries are much colder than fresh ones, they will cool down your entire filling and crust, potentially increasing the overall bake time. Be prepared to add an extra 10-15 minutes or more to the baking duration, ensuring your pie is fully cooked and its juices are thick and bubbly.
Assembling Your Berry Masterpiece
Once you have your double pie crust ready (whether homemade or store-bought, though homemade is highly encouraged for the best results!), the assembly process for this blackberry blueberry pie is incredibly straightforward. You’ll begin by preheating your oven and preparing a baking sheet, which will catch any bubbling juices and keep your oven clean. Next, roll out one disk of your pie crust into a roughly 13-inch circle and carefully transfer it to your 9 or 10-inch pie dish. Have your second crust disk ready for the top.
The filling comes together in a large bowl. Combine granulated sugar, cornstarch, and the bright zest of one lemon. The sugar not only sweetens the berries but also helps draw out their natural juices. Cornstarch acts as a crucial thickener, preventing a runny filling, while lemon zest adds a delightful citrusy brightness that beautifully complements and enhances the berry flavors. Gently fold in your fresh (or un-thawed frozen) blueberries and blackberries until they are thoroughly coated with the sugar mixture. This gentle handling ensures the berries remain intact and don’t get crushed.
Carefully dump the prepared berry mixture into your crust-lined pie dish, distributing it evenly. Now, it’s time for the top crust. You can either place the second pie crust directly over the filling or opt for a beautiful, intricate lattice design, which allows some of the vibrant berry filling to peek through. Whichever method you choose, make sure to firmly press the edges of the top and bottom crusts together to seal them. Crimp the edges as desired for a decorative finish. If you’re not making a lattice, remember to cut several slits into the top crust to allow steam to escape during baking; this prevents the crust from puffing up and ensures an evenly baked pie. A quick brush with an egg wash (one large egg beaten with a teaspoon of water) gives the crust a gorgeous golden sheen, and a sprinkle of coarse sugar adds a delightful sparkle and a touch of crunch.
Baking for Golden Perfection
Baking this pie is where the magic truly happens. Place your assembled pie on the prepared sheet pan and bake in a preheated 400°F (200°C) oven. The initial high heat helps the crust set quickly and achieve that desirable flakiness. Bake until the pie crust is a beautiful golden brown and, crucially, the fruit juices are visibly bubbling through the vents or lattice. This bubbling indicates that the filling has reached a high enough temperature to thicken properly, ensuring a perfectly set pie. This typically takes about 1 hour, but keep an eye on it. If you notice the top crust browning too quickly before the filling is fully cooked, loosely cover the pie with aluminum foil to protect it.
Patience is key after baking! For the best results, allow the pie to cool completely on a wire rack before attempting to slice and serve. This cooling period is essential for the filling to set properly, preventing a runny, messy slice. While it might be tempting to dig in immediately, waiting ensures a clean cut and a stable, delicious pie. If you prefer your pie warm, you can gently reheat cooled slices in a 350°F (175°C) oven for about 30 minutes. Serve this incredible pie on its own, or elevate it further with a dollop of fresh whipped cream, a scoop of vanilla bean ice cream, or even a drizzle of créme fraîche for an extra touch of sophistication.
Tools for this recipe
(Affiliate links below)
Blackberry Blueberry Pie
Pin Recipe
Leave a Review
Ingredients
- 1 Double pie crust recipe
- ½ cup granulated sugar (100 grams)
- 3 tablespoons cornstarch
- Zest of 1 lemon
- 2 ½ cups blueberries (425 grams)
- 2 ½ cups blackberries (275 grams)
- 1 large egg + 1 teaspoon water , for egg wash
- Coarse sugar , for sprinkling (optional)
Instructions
-
Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
-
On a lightly floured surface, roll one disk of pie crust out into a rough 13-inch circle. Transfer to a 9 or 10-inch pie dish. Roll the second disk or pie crust out and have it ready.
-
In a large bowl, combine the sugar, cornstarch, and lemon zest. Add the blueberries and blackberries and gently mix until they are coated with the sugar mixture.
-
Dump berry mixture into crust-lined pie dish. Place the other pie crust on top, or form a lattice, and press the bottom and top crusts together to seal. Tuck the ends into the pie dish and crimp crust edges as desired. With a sharp knife, cut slits into the top of the pie for vents (if making a lattice pie, skip this step).
-
Brush with egg wash and sprinkle with coarse sugar.
-
Place pie on the prepared sheet pan and bake until pie crust is golden and juices are visibly bubbling through the vents or lattice, about 1 hour. If top crust browns too quickly, cover with foil.
-
Let cool completely before serving, for best results. If desired, you can reheat the pie in a 350 degree oven for 30 minutes. Serve with whipped cream or vanilla ice cream, if desired.
Notes
- See my pie baking tips for help making your pie.
- You can use fresh or frozen berries. If using frozen, do not thaw before using.
There’s an incomparable joy that comes from baking a pie from scratch, especially one as delightful as this blackberry blueberry creation. The process, from rolling out the dough to watching the crust turn golden, is incredibly rewarding. The aroma that fills your kitchen, and the sheer delight on the faces of those who taste it, make every effort worthwhile. This pie isn’t just a dessert; it’s a celebration of summer’s bounty and the simple pleasures of homemade goodness. We hope you enjoy making and sharing this classic with your loved ones.
Note: This recipe was originally published August 2014.