Blueberry Blackberry Pie

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.

Ingredient Notes

Here's a look at the simple ingredients you'll need for this juicy pie (sorry, I don't have a photo for this one)! 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 please do 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.

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.