| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 10 min |
| Yield: | 8 servings |
Ingredients
- Two 16-ounce bags frozen blackberries, thawed and strained
- Two 16-ounce bags frozen raspberries, thawed and strained
- 1 cup sugar, plus 1 teaspoon for sprinkling
- 2 tablespoons cinnamon, plus 1/4 teaspoon for sprinkling
- 1/4 cup arrowroot powder
- 2 tablespoons all-purpose flour
- 1/4 teaspoon fine salt
- Butter, for greasing
- Two 9-inch unroll-and-bake refrigerated pie crusts
Instructions
- Line a baking sheet with foil. Place the baking sheet on the center rack of the oven and preheat the oven to 400 degrees F. Allow the baking sheet to heat for 15 minutes.
- To a large bowl, add the blackberries, raspberries, 1 cup of the sugar, 2 tablespoons of the cinnamon, the arrowroot, flour and salt, and toss gently to combine. In a separate small bowl mix the remaining 1 teaspoon sugar and 1/4 teaspoon cinnamon and set aside.
- Butter a 9-inch ceramic or glass pie dish. Unroll one pie crust and place into the pie dish. Pour the berry mixture into the crust. Unroll the second pie crust and place on top of the filling. Pinch the edges of the top and bottom crusts together to seal. Fold the double edge under and crimp, making a decorative edge. Sprinkle the reserved sugar and cinnamon mixture over the top. Using a paring knife, cut a few slits in the top of the pie crust.
- Place the pie into the oven on the prepared baking sheet and bake until the crust is deep golden and the filling is bubbling through the slits, 1 hour and 15 minutes.
- Cool the pie to room temperature before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 519 |
| Total Fat | 19 g |
| Saturated Fat | 8 g |
| Carbohydrates | 86 g |
| Dietary Fiber | 16 g |
| Sugar | 36 g |
| Protein | 5 g |
| Cholesterol | 9 mg |
| Sodium | 310 mg |
Reviews
This pie is really good. I will make again. Thank you for the recipe. Just the right amount of moisture having both berries was a plus. great recipe.
used all blackberries (like chef Michael Simon I hate the raspberry taste)
I used a blueberry, raspberry, and blackberry mixture. Then added a 1/4 cup more sugar. It came out delish!
One word : fail 🙁
Yes use 2 teaspoons of cinnamon in the fruit mixture not 2 tablespoons.
Awful. I kept spitting out small seeds from either the blackberries or raspberries. Also way to tart.
Followed recipe exactly except that I could not find larger than 10oz bags of raspberries at my grocery store. It was very easy to make and tasty but I would not use cinnamon mixed with the fruit next time. Maybe it was just my taste buds but it did seem to overpower and give a bitter flavor to the berries. My husband also agreed. It could be that I only had 10oz bags of raspberries, so ratio of fruit and cinnamon might have been off, but as it was my pie was piled way higher than hers on the show. So using 4-16oz bags would not have fit on my pie plate. I used a 9.5 inch pie plate. I will try again without the cinnamon. I also covered the edges of the pie with aluminum halfway through as they started to toast to dark for my liking. Loved the hint of sweetness and added whipped cream on top.