The tail end of blueberry season just happens to correspond with the ripening of local blackberries. This fortuitous event makes us think about nutritionists telling us to “eat the rainbow” and we figure, this is about as purple as you can get. That said, creating this blackberry-blueberry pie is all about flavor. The blueberries bring sweetness and their natural pectin content provides texture, while the blackberries offer a deep wine-like, jammy flavor, all of which is concentrated beautifully when nestled under a solid top crust. Speaking of texture, we like our fruit pies on the juicy side. Note that there is a huge difference between cutting into this pie 1 hour after it is baked – when it is still warm and very runny – and serving it 4 hours later when the filling truly starts to set. See the tips below for more on this topic. By the way, we used a pie bird when we baked this pie. Check out How to Use a Pie Bird for more info.
- 1 recipe Pie Crust, chilled and ready to roll
- 3 cups fresh blackberries
- 3 cups fresh blueberries
- ¾ cup plus 2 tablespoons sugar
- ¼ cup cornstarch
- 1 tablespoon milk
- Position rack in middle of oven. Preheat oven to 400° F. Coat a 9-inch by x 1¼-inch tempered glass pie dish with nonstick spray.
- Whisk together sugar and cornstarch in large bowl to blend. Add berries and toss to coat. Let stand 10 minutes, tossing occasionally.
- Roll out 1 dough disc on lightly floured surface to a 12-inch round; transfer to prepared pie dish. Spoon filling into dough-lined dish. Roll out second dough disc to 13-inch round. Drape dough over filling, and trim overhang to ½ inch. Press edges together to seal; fold overhang under and crimp decoratively. Cut several small slashes in top crust to vent. Brush top crust with milk and sprinkle with sugar, if desired.
- Bake for about 50 to 60 minutes until crust is golden and filling is bubbling. Place pie on rack to cool for at least 1 hour. Serve warm or at room temperature. Pie is best served the day it is baked.
- Increase the cornstarch to 5 tablespoons if you like more body to your fruit filling.
- Do not underestimate the metamorphosis that happens over time. You might cut into this pie in the first few hours and declare it to be way too runny, yet several hours later it is perfect. Don’t decide to increase your thickener next time before you allow this pie to sit.
- Also note that the moisture content in berries varies so that the juiciness level of this pie will vary each time you bake it.
- This pie works wonderfully with raspberries in place of blackberries.
it looks delish!