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 (pair the filling with my with my oat flour pie crust or gluten free all butter pie dough recipes) 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 honey 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.

Ingredients needed

Make sure to check my recipe card at the end of this post for the full ingredient amounts and instructions!

• Crust - I've included a method for a simple crust below, or you could make this with my all whole wheat pie crust recipe, which is lovely. Or use my gluten free pie crust to make a gluten free pie!
• Granulated sugar - You can lower the amount of sugar if you wish if your berries are pretty sweet. Swap maple syrup for a naturally sweetened option.
• Cornstarch - This starchy flour is essential to bind the filling a bit. Tapioca or arrowroot will also work, though I prefer cornstarch.
• Blueberries and blackberies - Use the quantities in the recipe card as a guide, and also adjust as necessary. Just try to end up with a minimum of 5 cups of fruit.
• Lemon juice - Freshly squeezed lemon juice offsets the sweetness of the berries. Sometimes I will add lemon zest as well for a little citrusy punch.
• Vanilla - This is optional but adds a little extra depth of flavor.
• Butter - I like to dot unsalted butter over the filling for richness. Feel free to omit this if you prefer. Use non-dairy butter to keep it dairy-free.

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, 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, freshly-plucked, into this pie. But, you can always substitute frozen berries, and the pie will still be delicious.

Tips & Recipe Notes

• 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 amount of sugar. If you prefer a less sweet pie, you can lower the amount of sugar to ½ cup. You could also try using honey instead of the sugar.

Storage Options

• Counter - Overnight and covered on the counter, unless it's very hot in your house, then transfer to the fridge.
• Fridge - Store any leftover pie in the pie pan, tightly covered with plastic or foil, or in an airtight container 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.
• In the freezer - 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.