A classic method is used to make this blueberry blackberry pie which features blueberries and blackberries folded into a tender whole grain crust. Easily made gluten free, with instructions included below.
Blueberry Blackberry Pie Recipe
A mix of fresh blueberries and blackberries is folded into a whole-grain pie crust for a super summery, super simple pie that somehow manages to perfectly straddle the line between being a sweet blueberry pie and a slightly tart blackberry pie. You can use fresh or frozen berries, turn it gluten-free if needed, and more!
When I lived in San Francisco we had a fantastic New Mexican restaurant in the neighborhood that also sold homemade pies. They had fun varieties like chile-apple along with mainstays like chocolate cream pie and strawberry-rhubarb pie. The fillings were sandwiched between layers of flaky, sturdy crust and they were always served in thick slices. This blueberry blackberry pie takes its inspiration from those homey pies, and I hope it finds a place in your kitchen, too.
Pie Highlights
What's NOT to love about pie (don't answer that ...)? This one is a winner - a buttery, flaky crust made with a blend of regular and whole grain flour, loads of luscious berries, and just sweet enough without being overbearing.
- Makes the most of summer - When blackberries come into season, there is little better! Same for blueberries. I wait all year 'til I can pick these beauties myself, and they're so good tucked into pie.
- Easily made gluten free - This is one of my old favorite recipes that I've updated a bit, and while I originally developed it as using wheat flour it's beyond easy to turn gluten free. See the details lower down!
- Not overly sweet - Don't you hate it when a pie is so sweet that you can't taste the flavor of the fruit? Me too. This one doesn't do that, plus it's easy to adjust the amount of sweetener to your personal taste.
What You'll Need
Here's a look at the simple ingredients you'll need for this juicy pie! The recipe card at the end of this post will have the full ingredient amounts.
Crust
- All-purpose flour - Use the spoon and level method to measure our your flavor, rather than the scoop and level method which is a less accurate way to measure and can lead to an overly dense crust.
- Whole wheat pastry flour - I love a bit of whole wheat flour in this crust. You can use regular whole wheat flour, spelt flour, or just substitute an equal amount of all-purpose flour if needed.
- Butter - Use very cold, unsalted butter.
- Salt - I always use fine sea salt in my recipes.
- Granulated sugar - Just a touch of sugar lightly sweetens the crust. You can omit this if you prefer.
- Ice water - Ice-cold water helps to bind the crust dough.
Filling
- Blueberries - If possible, use fresh blueberries for the most intense blueberry flavor.
- Blackberries - Same for the blackberries: fresh is best.
- Granulated sugar - Adjust the amount of sugar if needed depending on the sweetness of your berries.
- Cornstarch - This is used to thicken the filling. Swap tapioca flour if needed, and use 8 tablespoons of tapioca if you make this substitution.
- Cinnamon - A pinch of ground cinnamon adds warming spice.
Should I Use Fresh or Frozen Berries
You can certainly use frozen berries to make this pie, and there's no need to defrost them before adding them to the filling. However, during summer berry season, I urge you to consider using fresh berries! If you're lucky to have access to blackberry bushes like me, this is a wonderful way to use them. Or, if you can go to a U-pick for blueberries, you'll enjoy folding them into this pie. Still, you can always substitute frozen berries and the pie will still be delicious.
Make a Gluten Free Blueberry Blackberry Pie
You have several options if you wish to make the crust gluten free. I'll outline them below:
- Use all-purpose gluten free flour: Substitute 2 ½ cups of your favorite gluten free flour blend for the all-purpose flour and whole wheat pastry flour.
- Swap my flour blend: You can also use my homemade gluten free flour blend for the combination of all-purpose and whole wheat flours. Use 3 cups of gluten free flour for the flours in the crust.
- Try oat flour: I love a straight swap of oat flour in pie crust! You can use 3 cups of oat flour for the all-purpose and whole wheat pastry flours to make a gluten free pie crust.
Recipe Tips
- Use cold water! I cannot stress this enough - please use ice water to make the crust! it will chill even further in the fridge, making for an ultra-flaky dough once baked.
- Rest the dough - Pie dough needs at least 30 minutes to chill before it's rolled out, so don't skip this step. You can also make the crust in advance and keep it in the fridge for up to 3 days, or freeze it for up to 3 months. Defrost the crust in the fridge before using.
- Let the pie sit - It's equally important to let the pie sit after it's fully baked. I prefer to let the pie cool completely to room temperature, for at least 2 hours, to allow the filling to set. Let's avoid a watery pie filling!
- Adjust the sugar - If you prefer a less sweet pie, you can lower the amount of sugar to ¾ cup. You could also try using honey instead of the sugar.
Serving Ideas
Obviously, the first choice for how to serve a piece of blueberry blackberry pie is warm and a la mode! I love it with vanilla ice cream, or with a dollop of whipped cream. You can enjoy pie for dessert, or justify it as a breakfast pastry with a hot cup of coffee or tea.
How to Store
Store any leftover pie in the pie pan, tightly covered with plastic or foil, in the fridge for up to 5 days. You can place the pie in the oven to reheat the entire pie, or place individual slices on a baking sheet and heat them at 350℉ until warm. To freeze, wrap the unbaked pie tightly in a layer of plastic, then a layer of foil, and store it in the freezer for up to 3 months. Bake the pie, unwrapped, directly from the freezer, noting that it will take a bit longer to bake if it has been frozen.
More Pie Recipes
Blueberry Blackberry Pie
Ingredients
Crust
- 1 ½ cups all-purpose flour, plus extra for rolling
- 1 cup whole wheat pastry flour
- 1 cup unsalted butter, cut into ½ inch cubes
- 1 teaspoon fine sea salt
- 1 teaspoon granulated sugar
- 4-6 tablespoons ice water
Filling
- 4-5 cups blueberries
- 1 cup blackberries
- 1 cup granulated sugar
- 4 tablespoons cornstarch
- ½ teaspoon ground cinnamon
Instructions
Make the Crust
- Combine flours, salt, and sugar in a bowl. Cut in the butter using a pastry cutter, fork, or simply your hands. Mix and crumble together until the mixture resembles coarse meal. Add ice water 1 tablespoon at a time, tossing and stirring with a fork until it just holds together. Wrap in plastic wrap and let rest in fridge at least ½ hour.
- Heat oven to 425℉
Make the Filling
- Whisk the sugar, cornstarch, and cinnamon together, then add the blueberries and blackberries and toss lightly to combine.
- Divide ball of dough in half, and roll out 1 dough disk on floured work surface to about a 11-inch round. Transfer to 9-inch-diameter pie dish (glass or pottery). Trim excess dough, leaving ¾-inch overhang.
- Spoon filling into pie crust, discarding the majority of the liquid that has pooled in the bowl.
- Roll out the other disc and fit onto the pie dish. Press the edges of the dough together, then crimp with a fork (trim any excess or sort of tuck and press to incorporate into the rest of the dough). Make four slivers in the center of the pie.
- Bake the pie in the middle of the oven for 25 minutes. Reduce the temperature to 350°F and bake the pie for 35-45 minutes more, or until the crust is golden and the filling bubbly. Cool on a rack until room temperature before cutting.
Megan Taylor says
Pllllleeeease keep the pies coming!!! Because, why not!? summer = fruit = pies = yum! xoxo