This pie contains both blueberries and blackberries, and it is excellent. Berries can be used either fresh or frozen. Blackberries can be replaced with marionberries.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- ⅔ cup shortening, chilled
- 2 cups all-purpose flour
- 1 teaspoon salt
- 5 tablespoons cold water
- ¾ cup white sugar
- ⅓ cup all-purpose flour
- ½ teaspoon ground cinnamon
- 4 cups fresh blueberries
- 1 ½ cups fresh blackberries
- 1 tablespoon lemon juice
- 2 tablespoons butter
Instructions
- Cut shortening into 2 cups flour and salt until the shortening is the size of small peas. Sprinkle in water 1 tablespoon at a time until flour is moistened. Gather into a ball, wrap with plastic, and refrigerate at least 30 minutes. Divide the dough in half and roll out half on a lightly floured board. Line a 9-inch pie dish with the pastry. Roll out the top crust and set aside.
- Preheat oven to 425 degrees F (220 degrees C).
- Mix sugar, 1/3 cup flour, and cinnamon. Stir in berries to coat. Pour the filling into the pastry-lined pan. Sprinkle with lemon juice and dot with butter. Cover with top crust; cut slits in the top to vent the steam. Seal the crust and flute the edges.
- Cover the edges of the crust with foil to prevent over-browning. Bake in the preheated oven until the crust is golden brown and the juices are bubbling, about 45 minutes. Remove foil during the last 12 minutes of baking.
- If you use frozen berries, you’ll need to increase the baking time. Bake as directed, and then reduce the heat to 350 degrees F (175 degrees C). Bake until the juices are bubbling, about 30 minutes more.
Nutrition Facts
| Calories | 436 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 4 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 313 mg |
| Sugars | 27 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Dough for crust would not hold together when forming a ball. I compared this recipe with others and found that it omitted 2 tbsp of shortening. It would have been helpful to have that extra!
It was so easy, but I grabbed the first glass dish and it was a round cake pan but it still came out great! This recipe is going to be used many times! Thank you very much!
I did an all blueberry pie using 2 cups fresh and 4 cups frozen. I was worried it would be soggy but the recommended 2 tablespoons of starch fixed that perfectly..i used a store crust so I cant comment on the but I do agree that 1 full cup of sugar is necessary..i thought that was suggested due to the blackberries so I didnt add more because i had just the blueberries but even still it couldve used the extra 1/4 cup. It still was yummy with ice cream but alone it isnt very sweet
Used the filling recipe as inspiration with few tweaks: -Used 2 cups of frozen blueberries, Which I cooked down on the stove for about 10 minutes with 1/2 cup sugar -Added 2 cups of fresh blueberries, 1/3 cup of flour and 1 tbsp cornstarch after taking it off stove. Then added do use of all the lemon and the zest -Blind baked the crust, but did a quick coat of beaten egg white to keep the crust nice and crisp -Added the billing with the butter and cooked at 375 for 30 minutes. The pie with full set in the oven. No runny juices
I used a premade crust so cant review that part of the recipe. For the filling I opted to use raspberries instead of blackberries. After reading reviews I decided to add 2 T. of cornstarch with the other ingredients. The result was a tasty pie. I used fresh berries and my pie was at room temp and still had runny filling. We loved it so I will try it again next time will add more cornstarch or flour.
I made two of this recipe. One with store bought crusts and one with homemade. There was no difference between the two except for time spent so I would recommend going with store bought. I made one using brown sugar instead of white and it was much more flavorful. Great, easy recipe!
Best pie ever! I have cheated and used premade crusts and it is still so good! I like to use cookie cutters to cut out the top for a fancy look.
The pie was delicious very easy to make everyone loved it great recipe
Great pie filling recipe! I used a different crust (French pastery pie crust on this website) but the filling is perfect. I also switched the boysenberries and blueberries so the pie was 4 cups of boysenberries instead. Came out great! I did use frozen berries and had to drain the liquid out some when the pie was done but it was no big deal.
Absolutely delicious ( I did make my own pie crust recipe though ). I have never had a blueberry and blackberry pie and I don’t think I will ever just have blueberry again. So rich, thick and lots of deep flavour. Instead of cooking the fruit in the pie and worrying about it being to thin, I thaw the berries in a sauce pan, add the sugar, salt, cinnamon, lemon juice and butter. Then when it gets hot I add the flour and cornstarch and mix until it is thick. Then I add it to the uncooked pie shell and put the uncooked pastry on top on and bake till browned.
ABSOLUTELY FABULOUS I did let my mixture sit and soak up the sugar before pouring into crust Started eating it before taking a picture
Best pie I ever made!!!
I loved the berry combination in this pie but found it was way too juicy. My berries were more sour after baking in this pie than they were originally. I baked it for several hours to try to thicken it then resorted to spreading flour on top and baking some more. The result was a chore to eat it did thicken. I will always add cornstarch as other reviewers mentioned to any pie I make again but I will not be getting any requests and will not be making this one.
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This was a really good tasting pie that I served to guests — and got rave reviews. I cheated and used Pillsbury pie crusts — they worked well with this recipe. I used 2 cups blueberries, 1 cup Red raspberries & 1 Cup Black raspberries. I omitted the lemon juice. I folded in 1/4 C. of flour to mixture and let it sit 15 minutes prior to filling the pie shell. No runniness! As others have done, I used 1/2 white & 1/2 brown sugar. I even added a 1/2 tsp. of vanilla — makes the flavors pop. I served with both real whipped cream & good quality vanilla ice cream. I’ll make again!
I usedi refrigerator pie dough, it otherwise followed the recipe & it was a huge success!
Wonderful!
I love all my recipes I’ve saved but cannot get back on all recipes. What happened
Made this tonight. I had frozen blackberries from this summers foraging, and frozen blueberries from costco. The only difference is I probably used equal amounts of blue and black berries and somehow misread and only added 1/2 cup sugar instead of 3/4 cup. Still just fine. Thawed and drained my berries…. Pie set up beautifully. 😀 THANKS!
I had a hard time making it but turned ok. I think i put too much water since i put 9 tablespoons of water instead of 5. So it turned out hard. I shouldv’e put more butter. Also a potato masher would be great for this recipe instead of a pastry cutter. Thanks for sharing this recipe.
I have made this several times and love it! A favorite dessert during the berry season. I have used both fresh and frozen berries. If you are nervous about a lattice top crust, it’s find with a normal rolled out top crust.