Are you dreaming of warm, juicy berries nestled in a flaky, golden crust? Then look no further! This blueberry and blackberry pie recipe is the perfect blend of sweet and tart, bringing a taste of summer to your table, no matter the season. It's surprisingly easy to make, even for beginner bakers, and delivers a delicious homemade treat that's far superior to anything you'll find in a store. This recipe is perfect for family gatherings, potlucks, or simply a cozy night in. Get ready to experience the magic of homemade pie!
Ingredients:
For the Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, very cold and cut into cubes
- ½ cup ice water
For the Filling:
- 4 cups fresh blueberries
- 3 cups fresh blackberries
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tbsp butter, cut into small pieces
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together flour and salt.
- Cut in butter: Add the cold butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Work quickly to prevent the butter from melting.
- Add water: Gradually add ice water, a tablespoon at a time, mixing lightly until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into two discs, wrap each in plastic wrap, and chill in the refrigerator for at least 30 minutes. This helps prevent shrinkage during baking.
Assembling and Baking the Pie:
- Preheat oven: Preheat your oven to 375°F (190°C).
- Roll out the dough: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate.
- Prepare the filling: In a large bowl, gently combine the blueberries, blackberries, sugar, cornstarch, lemon juice, cinnamon, and nutmeg.
- Fill the crust: Pour the berry mixture into the pie crust. Dot the top with small pieces of butter.
- Top crust: Roll out the second disc of dough and either place it over the filling or cut it into strips for a lattice top. Crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
- Bake: Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts browning too quickly, cover the edges with aluminum foil.
- Cool: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
Tips for the Best Blueberry and Blackberry Pie:
- Use high-quality berries for the best flavor.
- Don't overmix the pie crust dough; overmixing will make it tough.
- Blind baking the crust (baking it partially before adding the filling) can prevent a soggy bottom.
- For a sweeter pie, add a little extra sugar. For a more tart pie, reduce the sugar slightly.
Variations:
- Add a sprinkle of coarse sugar to the top crust before baking for extra sweetness and crunch.
- Include other berries, such as raspberries or strawberries.
- Use a different type of crust, such as a graham cracker crust or a shortbread crust.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 (This will vary depending on crust type and serving size)
This delicious blueberry and blackberry pie is a perfect example of easy recipes and healthy meals that can be enjoyed without compromising on taste. It's a wonderful addition to your repertoire of quick dinner ideas and homemade cooking. Enjoy this delightful treat!