Blackberry-Blueberry Pie

Berry pies used to scare me.  The crust never came out quite right, the filing was always runny, and the flavor always seemed to be a disappointment.  I’d take one bite and just wish I’d eaten the fresh fruit.  I kept try to make great pies, but it never really happened.  But earlier this summer, one pie changed all that.  Bumbleberry pie, you’ll always have a special place in my heart.  

Without you, I never would’ve realized I can make delicious berry pies.  Without you, I never would’ve gotten the confidence to make another berry pie–this blackberry-blueberry pie, which highlights yummy summer berries and makes a fantastic base for a big scoop of vanilla ice cream.  

Blackberry-Blueberry Pie

adapted from Martha Stewart Living, July 2010

printer-friendly recipe


1 recipe Martha’s perfect pate brisee

4 c. fresh blackberries

2 c. fresh blueberries

3/4 c. granulated sugar

3 TBSP cornstarch

1/4 c. all-purpose flour

1 TBSP tapioca

2 TBSP lemon juice

pinch of salt

1 egg, lightly whisked
Turbinado sugar, if desired


1.  Preheat oven to 375 degrees Farenheit.

2.  Combine blackberries, blueberries, sugar, cornstarch, flour, tapioca, lemon juice, and salt in a large bowl.  Set aisde.

3.  On a floured surface, roll out pate brisee disks to about 1/8 in. thickness.  Using a rolling pin, roll one crust into the bottom of the pie dish.  Press into the bottom and up the sides.  Cut any desired design into the second (top) crust.

4.  Foll pie crust with berry filling, then roll on top crust.  Trim the excess dough with a paring knife, then create desired edge design using a fork or crimping with fingers.  Brush the top crust with the egg and sprinkle with Turbinado sugar, if desired.

5.  Bake the pie for 45 minutes, then tent with foil and bake 35 minutes more.  Let cool completely before serving.  Pie can be stored overnight without refrigerating or in the refrigerator up to three days.

two years ago: honey cake with honey cream cheese frosting

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  1. katie
    August 29, 2010 / 12:49 am

    My fruit pies are always runny, I just use it to coat the ice cream better =)This pie looks amazing!

  2. Taylor
    August 29, 2010 / 5:39 am

    Yum!!! I have always been afraid of fruit pies too…they just seem like a lot of work! I recently made one for the first time and with a pre-made crust, it was super easy. I need to take the time to make my own crust next time…I bet it's totally worth it!

  3. "pup"
    August 30, 2010 / 2:07 pm

    that looks great!!

  4. Kelsey
    August 31, 2010 / 1:50 pm

    seriously girl, this is INCREDIBLE!! the design of the dough ontop is superb <3why are you so CREATIVE!!! haha

  5. dining room table
    August 31, 2010 / 3:04 pm

    I have seen lots of Blackberry Blueberry Pies recipe and it is all looks so good. But for me this one is the best among all those recipe.

  6. Kelsey
    August 31, 2010 / 5:58 pm

    Thank you so much for the lovely compliments. Y'all are so god for my self esteem!

  7. Anonymous
    August 7, 2011 / 4:02 am

    Made this for dinner tonight – amazing. Thank you so much for posting this recipe. It was fantastic (and i was missing tapioca but still fantastic).

  8. Rachel Page
    February 21, 2015 / 1:24 pm

    Can this be frozen? Have to make something for an out of town brunch next weekend and these would be perfect.

  9. Kelsey
    February 24, 2015 / 9:09 pm

    Rachel, I'm honestly not sure. I've never frozen a whole pie before. I know other who have had success with freezing the whole pie then backing it from frozen, but I've never done it. If you try it, be sure to let me know!

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