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.
adapted from Martha Stewart Living, July 2010
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