Blueberry Blackberry Pie with All-Butter Crust | Tastes of Lizzy T (2024)

4.67 from 9 votes

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For the Crust:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup unsalted butter (cut into small cubes)
• 1/2 cup cold water
• 2 tablespoons cider vinegar
• 1/2 cup ice

For the Filling:

• 1 small golden delicious apple (shredded on the side of a box grater)
• 2 cups blackberries
• 3 cups blueberries
• 2 tablespoons fresh lemon juice
• 2 teaspoons lemon zest
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar packed
• 3 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cardamom
• pinch of ground cloves
• 1/2 teaspoon salt

For Finishing:

• 1 large egg white
• 1 teaspoon water
• 2 tablespoons raw coarse sugar

For the Crust:

• In a large bowl, whisk together the flour, salt, and sugar. 2 ½ cups all-purpose flour 1 teaspoon salt, 1 tablespoon granulated sugar

  See Also

  Blueberry Pie Recipe

• Add the butter pieces and toss in the flour until the butter is coated in flour. 1 cup unsalted butter

• With a pastry blender, cut the butter into the flour mixture. Continue to cut the butter into the flour until most pieces are about pea-sized. (Do not allow the butter pieces to get smaller than pea-size. Larger pieces are better.)

• Combine the water, ice, and vinegar in a bowl. ½ cup cold water, 2 tablespoons cider vinegar, ½ cup ice

• Add 1 to 2 tbs of the liquid at a time. Gently combine it with the flour mixture. Continue to add the liquid until a ball forms.

• Divide the dough in half.

• Flatten each piece of dough into a flat disk. Wrap in plastic wrap.

• Refrigerate for at least 1 hour.

For the Filling:

• In a large bowl, combine the apple, blackberries, blueberries, lemon juice, lemon zest, sugars, cornstarch, cinnamon, cardamom, cloves and salt. Stir until it is evenly combined. 1 small golden delicious apple, 2 cups blackberries, 3 cups blueberries, 2 tablespoons fresh lemon juice, 2 teaspoons lemon zest, ½ cup granulated sugar, ½ cup light brown sugar, 3 tablespoons cornstarch, ½ teaspoon ground cinnamon, ⅛ teaspoon ground cardamom, pinch of ground cloves, ½ teaspoon salt

To Assemble the Pie:

• Preheat the oven to 425ºF. Place a foil lined sheet pan in the oven as it preheats.

• Using a rolling pin, roll out one piece of dough until it just fits the bottom of a 9-inch glass pie pan.

• Pour the filling into the chilled pie shell.

• Place the pie back into the freezer while rolling out the top pastry.

• Roll out the second piece of dough so it fits the cover of the pie.

• Cover the filling with the second piece of pastry. Flute the edges of the pie to seal.

• Cut slits into the pie for venting. Brush with egg wash and sprinkle with sugar. 1 large egg white, 1 teaspoon water, 2 tablespoons raw coarse sugar

Bake the pie:

• Bake on the pre-heated baking sheet. Bake for 25 minutes.

• Lower the oven to 375ºF. Bake for another 35 to 40 minutes or until the pastry it a golden brown.

• Remove from oven and allow it to cool for 2 to 3 hours to allow the pie filling to thicken.

• It's delicious with vanilla ice cream.

This recipe is adapted from the Four and Twenty Blackbirds Pie Book.

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The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**