Blackberry Blueberry Pie
AuthorTeresaTo make up the pie dough see this recipe/formula: https://thebakingnetwork.com/old-fashioned-pie-crust-with-vinegar-and-egg/
In a large mixing bowl, combine your berries. I used blackberries and blueberries, but you can combine any berries you like.
Add sugar, flour and a dash of cinnamon and ginger.
Then toss the berries to mix. The cinnamon and ginger are optional but a small amount adds a bit of warm spiciness.
Use a 9" pie dish. Roll out and place your bottom crust into the pie dish.
Cut the dough at the edge of the pie dish.
Place your berry mixture into the pie dish.
Now roll out the top crust.
Score the dough for a steam vent.
Brush the bottom crust edge with water.
Dot the berry mixture with butter.
Place the top crust over the pie dish and then trim the dough to about 1/2" below the pie dish edge.
Fold the overhanging dough under the edge of the bottom crust edge to help make a good seal.
Going all around the edge, press the side of your small finger into the dough to create an easy edging. Use your other hand to manage the edge (see the video on how to make a pie crust here: https://thebakingnetwork.com/old-fashioned-pie-crust-with-vinegar-and-egg/ )
In a small bowl, use one egg, one teaspoon of cream (milk or water will do too) and a pinch of sugar. Beat the egg mixture and then brush it all over the top of the crust. Sprinkle some coarse sugar over the top.
Bake in a pre-heated oven at 375F/190C for about one hour or until the crust is a nice brown with juices bubbling up out of the crust. If the top crust is getting brown too fast, tent it with a piece of foil while it is baking.
This pie recipe will make the most delicious berry pie with a very flaky crust. I like to make sure my crust is a dark color so that the crust is caramelized and tastes amazing.
Serve after the pie has cooled at least two hours. You can also serve with ice cream or whipped cream. Be prepared to have the pie disappear fast!
Ingredients
Directions
To make up the pie dough see this recipe/formula: https://thebakingnetwork.com/old-fashioned-pie-crust-with-vinegar-and-egg/
In a large mixing bowl, combine your berries. I used blackberries and blueberries, but you can combine any berries you like.
Add sugar, flour and a dash of cinnamon and ginger.
Then toss the berries to mix. The cinnamon and ginger are optional but a small amount adds a bit of warm spiciness.
Use a 9" pie dish. Roll out and place your bottom crust into the pie dish.
Cut the dough at the edge of the pie dish.
Place your berry mixture into the pie dish.
Now roll out the top crust.
Score the dough for a steam vent.
Brush the bottom crust edge with water.
Dot the berry mixture with butter.
Place the top crust over the pie dish and then trim the dough to about 1/2" below the pie dish edge.
Fold the overhanging dough under the edge of the bottom crust edge to help make a good seal.
Going all around the edge, press the side of your small finger into the dough to create an easy edging. Use your other hand to manage the edge (see the video on how to make a pie crust here: https://thebakingnetwork.com/old-fashioned-pie-crust-with-vinegar-and-egg/ )
In a small bowl, use one egg, one teaspoon of cream (milk or water will do too) and a pinch of sugar. Beat the egg mixture and then brush it all over the top of the crust. Sprinkle some coarse sugar over the top.
Bake in a pre-heated oven at 375F/190C for about one hour or until the crust is a nice brown with juices bubbling up out of the crust. If the top crust is getting brown too fast, tent it with a piece of foil while it is baking.
This pie recipe will make the most delicious berry pie with a very flaky crust. I like to make sure my crust is a dark color so that the crust is caramelized and tastes amazing.
Serve after the pie has cooled at least two hours. You can also serve with ice cream or whipped cream. Be prepared to have the pie disappear fast!
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