There’s nothing quite like a homemade pie, and this Blueberry Blackberry Pie is a true stunner! It features a wonderfully flaky, all-butter crust filled with a luscious combination of sweet blueberries and tart blackberries, enhanced by a hint of apple, lemon, and warm spices. I absolutely adore making pies, especially when fresh berries are involved – it feels like such a classic, comforting process. This Blueberry Blackberry Pie is perfect for summer gatherings, holidays, or anytime you want a truly special dessert. While berries might scream summer, good frozen ones mean you can enjoy this taste of sunshine even now in mid-April!
Why You’ll Love This Blueberry Blackberry Pie
- Perfect Berry Combination: Sweet blueberries and tart blackberries create a beautiful flavor balance.
- Flaky All-Butter Crust: The homemade crust is tender, flaky, and absolutely delicious.
- Juicy Filling: The addition of apple helps thicken the filling naturally and adds a subtle depth of flavor.
- Warm Spices: Cinnamon, cardamom, and cloves add a lovely warmth that complements the berries.
- Impressive Homemade Dessert: A beautiful pie that’s perfect for special occasions.
Ingredients for Blueberry Blackberry Pie
Here’s what you’ll need to make this delicious fruit pie. The full list with measurements is in the recipe card below.
Crust
- All-purpose flour (Dry Ingredient)
- Salt (Seasoning)
- Granulated sugar (Sweetener)
- Unsalted butter (cut into small cubes, very cold) (Fat)
- Cold water (Liquid)
- Cider vinegar (Acid)
- Ice (for chilling water)
Filling
- Small golden delicious apple, shredded (Fruit)
- Blackberries (Fruit)
- Blueberries (Fruit)
- Fresh lemon juice (Acid)
- Lemon zest (Flavoring)
- Granulated sugar (Sweetener)
- Light brown sugar, packed (Sweetener)
- Cornstarch (Thickener)
- Ground cinnamon (Spice)
- Ground cardamom (Spice)
- Ground cloves (Spice)
- Salt (Seasoning)
Finishing
- Large egg white (Egg Wash)
- Water (Liquid)
- Raw coarse sugar (Sweetener/Garnish)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic flavor profile of this Blueberry Blackberry Pie, but here are some delicious variations:
- Different Berries: Use all blueberries, all blackberries, or add some raspberries for a triple berry pie.
- Add Citrus Zest: Increase the lemon zest or add some orange zest to the filling.
- Different Spices: Adjust the spices to your liking – add ginger or omit the cloves/cardamom if preferred.
- Lattice Top: Create a beautiful lattice top instead of a full top crust.
- Almond Flavor: Add a ¼ teaspoon of almond extract to the filling.
How to Make Blueberry Blackberry Pie
Let me walk you through the steps to create this amazing Blueberry Blackberry Pie:
Make the Pie Crust
- In a large bowl, I whisk together the flour, salt, and granulated sugar.
- I add the very cold butter pieces and toss them in the flour until coated.
- Using a pastry blender (or my fingertips, or even a food processor pulsed carefully), I cut the butter into the flour mixture. I continue until most pieces are about pea-sized. (It’s important not to overwork it or let the butter get too warm – larger pieces are better for flakiness!)
- In a separate bowl or measuring cup, I combine the cold water, ice, and cider vinegar.
- I add 1 to 2 tablespoons of the icy liquid at a time to the flour/butter mixture, gently combining it with a fork after each addition. I continue adding liquid just until a shaggy ball of dough starts to form.
- I divide the dough roughly in half. I flatten each piece of dough into a flat disk and wrap each disk tightly in plastic wrap.
- I refrigerate the dough for at least 1 hour to let it chill and rest.
Make the Filling
- While the dough chills, I prepare the filling. In a large bowl, I combine the shredded apple, blackberries, blueberries, fresh lemon juice, lemon zest, both granulated and light brown sugars, cornstarch, cinnamon, cardamom, cloves, and salt.
- I stir gently until everything is evenly combined and the berries are coated.
Assemble the Pie
- I preheat the oven to 425ºF (220°C). I place a foil-lined sheet pan in the oven as it preheats. This helps catch any drips and ensures a crisp bottom crust.
- Using a rolling pin on a lightly floured surface, I roll out one piece of the chilled dough until it’s large enough to fit the bottom of a 9-inch glass pie pan (about 12 inches in diameter).
- I carefully transfer the dough to the pie pan and gently press it in.
- I pour the prepared berry filling into the chilled pie shell.
- I place the pie back into the freezer while I roll out the top pastry. Keeping it cold helps maintain the crust’s structure.
- I roll out the second piece of dough so it fits the top of the pie. I carefully place this second piece of pastry over the filling.
- I trim the excess dough around the edges, leaving about a ½-inch overhang. I tuck the top crust edge under the bottom crust edge and flute the edges decoratively to seal the pie.
- Using a sharp knife, I cut several slits into the top crust for venting steam during baking.
- I whisk the egg white and 1 teaspoon of water together to make an egg wash. I brush this lightly over the top crust.
- Finally, I sprinkle the raw coarse sugar evenly over the egg-washed crust.
Bake the Pie
- I carefully place the assembled Blueberry Blackberry Pie onto the preheated baking sheet in the oven.
- I bake at 425ºF (220°C) for 25 minutes.
- Then, I lower the oven temperature to 375ºF (190°C).
- I continue to bake for another 35 to 40 minutes, or until the pastry is a beautiful golden brown and the filling is bubbly. (If the crust starts to brown too quickly, I loosely tent the edges with aluminum foil.)
Cool Completely
- I remove the pie from the oven and allow it to cool completely on a wire rack for at least 2 to 3 hours. This is crucial! It allows the pie filling to thicken and set properly.
Tips and Tricks for the BEST Berry Pie
Here are my secrets for making this Blueberry Blackberry Pie truly exceptional:
- Keep Everything Cold: Use very cold butter and ice water for the crust. Chilling the dough adequately is key to a flaky result.
- Don’t Overwork Dough: Handle the pie dough as little as possible to avoid developing too much gluten, which makes it tough.
- Pea-Sized Butter: Aim for pea-sized (and even some slightly larger) pieces of butter remaining in the flour mixture for optimal flakiness.
- Shredded Apple: The shredded apple adds natural pectin which helps thicken the berry filling beautifully without making it gummy.
- Cool Completely: Seriously, let the pie cool for at least 2-3 hours before slicing. This allows the filling to set properly so it doesn’t run out everywhere.
How to Serve
This Blueberry Blackberry Pie is classic perfection served:
- Warm with Ice Cream: A scoop of vanilla bean ice cream melting over a warm slice is heaven.
- With Whipped Cream: A dollop of lightly sweetened fresh whipped cream is also wonderful.
- As Is: Let the incredible fruit flavor and flaky crust shine on their own!
Best served slightly warm or at room temperature.
Make Ahead and Storage
- Dough: Pie dough can be made up to 3 days ahead and stored tightly wrapped in the refrigerator, or frozen for up to 3 months.
- Filling: The filling can be mixed a day ahead and stored covered in the refrigerator.
- Baked Pie: The baked pie is best enjoyed within 2-3 days. Store it covered at room temperature or in the refrigerator. Reheat slices gently in the oven if desired.
FAQs about Blueberry Blackberry Pie
- Can I use frozen berries?
- Yes! Do not thaw the berries before using them in the filling. You may need to add 5-10 minutes to the baking time.
- Can I use a different type of apple?
- Yes, another good baking apple like Granny Smith or Honeycrisp would work. Golden Delicious provides mild flavor and good texture.
- My pie filling was too runny. What happened?
- Ensure you used the correct amount of cornstarch. Also, allowing the pie to cool completely for at least 2-3 hours is crucial for the filling to set properly.
Enjoy this delicious, homemade Blueberry Blackberry Pie! It’s a perfect celebration of berries.
Print
Best Blueberry Blackberry Pie
- Prep Time: 30 minutes
- Chill Time: 1 hour
- Cook Time: 1 hour 5 minutes
- Total Time: 2 hours 35 minutes
- Yield: 8 1x
- Category: Dessert, Pie
- Cuisine: American
Description
This Blueberry Blackberry Pie features a flaky, all-butter crust filled with a juicy blend of sweet blueberries and tart blackberries, enhanced with a hint of apple and warm spices. A classic fruit pie perfect for any occasion.
Ingredients
Scale
For the All-Butter Pie Crust:
- 2 1/2 cups (313g) all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup (2 sticks, 226g) unsalted butter, very cold and cut into small cubes
- 1/2 cup cold water
- 2 tablespoons apple cider vinegar
- 1/2 cup ice cubes
For the Blueberry Blackberry Filling:
- 1 small Golden Delicious apple, peeled and shredded (using a box grater)
- 2 cups fresh or frozen blackberries (do not thaw if frozen)
- 3 cups fresh or frozen blueberries (do not thaw if frozen)
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- Pinch of ground cloves
- 1/2 teaspoon salt
For Finishing (Egg Wash & Sugar):
- 1 large egg white
- 1 teaspoon water
- 2 tablespoons raw coarse sugar (like Turbinado or Demerara)
Instructions
1. Make the Pie Crust:
- Combine Dry Ingredients: In a large bowl, whisk together the flour, salt, and 1 tablespoon granulated sugar.
- Cut in Butter: Add the very cold butter cubes to the flour mixture. Toss lightly to coat the butter. Using a pastry blender, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized (and slightly larger) pieces of butter remaining. Work quickly to keep the butter cold.
- Prepare Liquid: Combine the cold water, ice cubes, and apple cider vinegar in a bowl or measuring cup.
- Add Liquid: Add the ice water/vinegar mixture to the flour/butter mixture, 1-2 tablespoons at a time, mixing gently with a fork after each addition. Stop adding liquid when the dough just begins to come together. Do not add too much liquid. The dough should still be slightly shaggy but hold together when squeezed.
- Divide and Chill: Divide the dough in half. Flatten each half into a flat disk. Wrap each disk tightly in plastic wrap. Refrigerate for at least 1 hour (or up to 2 days) before rolling.
2. Prepare the Filling:
- In a large bowl, combine the shredded apple, blackberries, blueberries, lemon juice, lemon zest, granulated sugar, light brown sugar, cornstarch, cinnamon, cardamom, cloves, and salt. Stir gently until evenly combined. Set aside.
3. Assemble the Pie:
- Preheat Oven and Baking Sheet: Place a large, foil-lined baking sheet on an oven rack in the lower third of the oven. Preheat the oven (with the baking sheet inside) to 425°F (220°C).
- Roll Bottom Crust: On a lightly floured surface, roll out one disk of chilled pie dough into a circle about 12 inches in diameter. Carefully transfer the dough to a 9-inch glass pie pan. Gently press the dough into the bottom and up the sides of the pan. Trim any excess dough, leaving about a 1/2-inch overhang.
- Add Filling: Pour the prepared berry filling into the chilled pie shell.
- Roll Top Crust: Roll out the second disk of chilled pie dough into a circle large enough to cover the pie. You can either place the full crust on top or cut it into strips for a lattice top.
- Place Top Crust: Carefully place the top crust (or arrange lattice strips) over the filling. Trim the top crust, leaving about a 1/2-inch overhang. Fold the overhang of the top crust under the overhang of the bottom crust, pressing gently to seal the edges together. Crimp the edges decoratively (e.g., using your fingers or a fork).
- Cut Vents: Cut several slits in the top crust (or ensure openings in the lattice) to allow steam to escape during baking.
4. Egg Wash and Sugar:
- Prepare Egg Wash: In a small bowl, whisk together the egg white and 1 teaspoon of water.
- Apply: Brush the top crust (and edges) lightly with the egg wash. Sprinkle the 2 tablespoons of raw coarse sugar evenly over the egg-washed crust.
5. Bake the Pie:
- Initial Bake: Carefully place the assembled pie onto the preheated baking sheet in the oven. Bake at 425°F (220°C) for 25 minutes.
- Reduce Temperature and Continue Baking: Lower the oven temperature to 375°F (190°C). Continue baking for another 35 to 40 minutes, or until the crust is deeply golden brown and the filling is bubbling thickly through the vents. If the crust edges start to brown too quickly, cover them loosely with strips of aluminum foil.
- Cool Completely: Remove the pie from the oven. Place it on a wire rack and let it cool completely for at least 2-3 hours (preferably longer) before slicing and serving. This cooling time is essential for the filling to set properly.
Notes
- Pie Crust: Keeping the butter and water very cold is key to a flaky crust. Handle the dough as little as possible.
- Apple: The shredded apple helps to naturally thicken the berry filling. Golden Delicious is recommended, but other apples like Granny Smith can work.
- Berries: You can use fresh or frozen berries. Do not thaw frozen berries before using; you may need to add 5-10 minutes to the final baking time.
- Cornstarch: Ensures the filling thickens properly.
- Baking Sheet: Baking the pie on a preheated baking sheet helps ensure a crisp bottom crust and catches any potential drips.
- Cooling: Allowing the pie to cool completely is crucial for the filling to set. Slicing into a hot pie will result in a runny filling.
- Storage: Store leftover pie loosely covered at room temperature for up to 2 days or in the refrigerator for up to 4 days.