Desserts
Black & Blueberry Pie
There are pies to suit each season, and this one — filled with “black and blue” berries — is all summer.
If there’s a special place in your heart for made-from-scratch, fruit-filled pies, you’ve found your next endeavor. Assertive, tangy blackberries liven up subtly sweet blueberries pitch-perfectly. The key is to very lightly mash some of the berries with sugar to create a liquidy base before adding the thickening agent. Then give the silky syrup more body and texture by folding in whole berries.
Homemade crust may seem intimidating at first, but this one’s really simple and the payoff is worth it. Since the top crust is a solid sheet of dough, just be sure to cut vents in it for steam, so the filling thickens properly as it bakes.
Ingredients
FOR THE DOUGH, COMBINE:
FOR THE FILLING, LIGHTLY MASH:
BRUSH:
Test Kitchen Tips
For even shape and thickness when rolling out the dough, start the pin in the center and go towards the edges, frequently changing your rolling direction.
Cut-outs atop a pie add a nice touch of whimsy. Simply cut out dough from the unbaked top crust using a small cookie cutter (or freehand), exposing the colorful filling underneath. You can use any excess dough, too. Then arrange the shapes.
Instructions
Preheat oven to 425° with rack in lower third. Coat a 9-inch glass pie plate with nonstick spray and line a baking sheet with parchment paper.
For the dough, combine flour, sugar, and salt. Cut in butter and shortening with a pastry blender until butter is pea-sized. Add 5 Tbsp. ice water and blend with a fork. If needed, stir in more water, 1 Tbsp. at a time, until dough comes together. Divide dough in half, shape into disks, and wrap in plastic wrap. Chill dough at least 30 minutes.
For the filling, lightly mash 2 cups blueberries and 2 cups blackberries with ¼ cup granulated sugar, vanilla, salt, zest, and orange juice.
Combine cornstarch and remaining ¾ cup granulated sugar. Add cornstarch mixture to mashed berries; fold in remaining 2 cups whole blueberries and 2 cups whole blackberries. Let filling stand while rolling dough.
Roll one portion of chilled dough for the bottom crust on a wellfloured work surface to 14-inches in diameter, ¼-inch thick, flipping dough often. Transfer dough to prepared pie plate, gently adjusting to fit. Pour in the berry filling.
Roll the second portion of dough using the same procedure. Place dough over pie; trim overhang to 1-inch. Press edges of both crusts together, fold under, and crimp or flute. Cut three or four slits in top crust to allow steam to escape.
Brush top crust with half-and-half and sprinkle with coarse sugar. Bake pie on prepared baking sheet, 25 minutes. Reduce oven temperature to 350° and continue baking until crust is golden and filling is thick and bubbly, 40–50 minutes more. Let pie cool completely before serving.
For a flaky crust, cut the fats into the flour with a pastry blender until pea-sized pieces.
To get juices flowing, mash half the berries with sugar. The liquid will dissolve the thickener better.
Prevent the dough from sticking by flipping it often as you roll it. Use plenty of flour here.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 552
% Daily Value*
Total Fat 24g 36%
Saturated Fat 10g 50%
Cholesterol 30mg 10%
Sodium 295mg 12%
Carbs 81g 27%
Fiber 6g 24%
Protein 5g
*Percent Daily Values are based on a 2,000 calorie diet.