Blueberry Blackberry Pie -

5 from 1 vote

Blueberry Blackberry Pie

Bursting with fresh berries, this blueberry blackberry pie makes the most of the summer season.

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings:

Calories: 405kcal

Combine 1 ½ cups all-purpose flour, 1 cup whole wheat pastry flour, 1 teaspoon fine sea salt, and 1 teaspoon granulated sugar in a bowl. Cut in the 1 cup unsalted butter using a pastry cutter or fork until it resembles coarse meal. Add 4-6 tablespoons 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 the fridge for at least ½ hour.
Heat oven to 375℉.

Whisk the ¾ cup granulated sugar 4 tablespoons cornstarch, then add the 4-5 cups blueberries and 1 cup blackberries, 1 tablespoon lemon juice, and 1 teaspoon vanilla and toss lightly to combine.
Divide ball of dough in half, and roll out 1 dough disk on a floured work surface to about a 11-inch round. Transfer to a greased, 9-inch-diameter pie dish. Trim excess dough, leaving ¾-inch overhang.
Spoon filling into pie crust, then dot with 2 tablespoons unsalted butter.
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 up to 1 hour, until the crust is golden and the filling bubbly. Place on a wire rack and cool to room temperature, at least 2 hours.

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 reduce the amount of sugar to ½ cup. You could also try using honey instead of the sugar.