Raise your hand if you love fresh berry pie!
I made this Black and Blueberry Pie for Ike’s birthday this week. Blueberry pie is his FAVORITE dessert and I try to make it for him for special occasions. My parents have AMAZING blackberries and they shared a bunch with us on our recent trip to Utah. They were the perfect addition to this yummy pie! Lemon and cinnamon in the filling makes it bright and delicious. If you want to show someone you really love them, make this Black and Blueberry pie!
To make the crust, combine the flour and salt. Cut the butter into the flour until pea sized…or much finer like I always end up with.
Add the ice water one tablespoon of water at a time until a ball forms.
Split dough into two balls, one about twice as big as the other. Wrap in clear plastic and refrigerate 30 minutes. After chilled, roll the dough out on a lightly floured surface. Mine was about 12 inches wide to fit in my 9 inch deep dish pan.
Place rolled out dough in bottom of pan and stick in the refrigerator. Preheat oven to 425.
Mix blueberry pie filling, blackberries, lemon juice, melted butter and cinnamon. My blackberries were huge and super juicy so I also added 1 Tbsp. corn starch to ensure the pie would set up.
Remove pie pan and bottom crust from refrigerator and fill with the filling.
Roll out top crust and carefully place on top. This part always stresses me out! Ha!
Trim off any excess crust and pinch top and bottom crust together and cut several slits for venting on the top. Or you can totally make a pretty design. I usually make a lattice but wasn’t feeling it that day.
Melt 2 tablespoons of butter and lightly brush on top of pie and sprinkle with cinnamon sugar. Ummm….cinnamon sugar…..
Bake at 425 degrees Fahrenheit for 15 minutes. Reduce heat to 350 degrees Fahrenheit and bake for an additional 40-45 minutes. Cover edges with tin foil if browning too quickly. Pie is done when crust in golden brown and filling is bubbling. Remove from oven and allow to cool for at least an hour.
Or…you can’t go wrong with a big scoop of vanilla bean ice cream!
Here is a printable version of the recipe!
- 2¾ Cups All-Purpose Flour
- 1 tsp salt
- 1 Cup butter or shortening
- 8 or 9 tablespoons ice water
- 2 cans blueberry pie filling
- 2 cups fresh blackberries
- 2 Tbsp. melted butter
- 2 Tbsp. lemon juice
- 2 tsp. ground cinnamon
- Melted butter to brush on top of pie, about 2 Tbsp.
- Cinnamon sugar to sprinkle on the top.
- 1 Tbsp. corn starch (optional)
- FOR THE CRUST: Combine the flour and salt.
- Cube the butter and add flour.
- Using a fork or your fingers, mix the flour and butter until pea sized, or finer like I always do.
- Add the ice water one tablespoon at a time until the dough forms a ball.
- Split dough into two sections, one about twice the size of the other, and wrap in plastic wrap and refrigerate for 30 minutes.
- Roll the crust out on a lightly floured surface.
- Mine was about a foot wide for my 9" deep dish pie pan.
- Place the dough in the pan and stick in the refrigerator.
- Preheat oven to 425 degrees Fahrenheit.
- FOR THE FILLING: In a bowl, mix 2 cans of blueberry pie filling, 2 cups fresh blackberries, 2 tablespoons lemon juice, 2 tablespoons melted butter and 2 tsp cinnamon.
- If berries are extra juicy like mine were, add 1 tablespoon corn starch and mix well.
- Remove pie pan with bottom crust from refrigerator and fill with filling.
- Roll out the top crust and carefully place on top.
- Trim off any excess crust and pinch top and bottom crusts together.
- Cut several slits in top of crust to allow steam to vent or cut a cute design.
- Brush top of crust with melted butter and sprinkle with cinnamon sugar.
- Bake pie for 15 minutes at 425 degrees Fahrenheit then reduce temp to 350 degrees Fahrenheit and cook for an additional 40-45 minutes.
- Cover edges of pie with tin foil if they are getting too brown.
- Pie is done when the crust is golden brown and the filling is bubbling.
- Remove pie from oven and allow to cool for at least one hour before serving.
We hope you give this pie a try!