Blackberry and blueberry pie

By á-17975

This tart yet sweet dessert is the perfect recipe for any occasion!

Ingredients

• Crust:
• 2 1/2 cups of flour
• 1 cup of cold butter
• 3 tablespoons of sugar
• 1/4 teaspoon of salt
• 5-7 tablespoons of ice cold water
• Filling:
• 2 six oz containers of fresh blackberries (can sub frozen, thaw before use)
• 1 six oz container of fresh blueberries (can sub frozen, thaw before use)
• 1/2-2/3 cup of sugar (depending on sweetness of berries
• 1 tablespoon of lemon juice
• 3 tablespoons of flour
• 1 teaspoon of vanilla (optional)
• 1 teaspoon of cinnamon (optional)
• 1 tablespoon of cold cubed butter

Preparation

Step 1

Crust:
In a large bowl, whisk together the flour, salt, and sugar. Then cube the COLD butter and either with a pastry cutter or two knives, cut the butter into the flour mixture. If you are using the pastry cutter, just press down on the flour mixture and butter until the butter is about the size of peas. If you don't have a pastry cutter, take two knives and cut the butter in the flour mixture with the knives horizontal against each other (google or YouTube this method if it is confusing). Cut the butter until it is about pea sized. Then, one table spoon at a time, add the cold water into the mixture. Whisk with a fork just until combined and the dough is moistened. If you live in a humid area, you probably only need 5 tablespoons. If you live in a drier area, feel free to use 6-7 tablespoons to achieve the desired consistency. Knead the dough a little bit in the bowl and form into a disk. Tightly wrap in plastic wrap and refrigerate for at least one hour (can be overnight).
Preheat the oven to 375 degrees Fahrenheit . After the dough has chilled, cut the dough in half. Put one half back in the fridge. Lightly flour a flat surface. Place one half of the dough on the surface. Roll out the dough into about a 10inch circle. Place this dough circle in a 9inch pie pan. Take the other half out of the fridge and roll it into an 11inch circle.

Filling:
Get a medium sized bowl and put the washed berries into the bowl. Add the sugar, lemon juice (fresh squeezed), flour, vanilla, and cinnamon into the bowl and stir until all the berries are coated evenly. Pour the berry mixture into the pie dish lined with pie. Top the berries with the cubed cold tablespoon of butter. Place the 11 inch dough circle on top. Pinch around the edges to seal the dough. Cut four slits in the top for ventilation.
Place the pie in the middle of the preheated oven. Bake for 1 hr 15 mins, or until the crust is golden and the berries are starting to bubble. Let the pie cool for about four hours, so that the berry mixture thickens. Slice and top with homemade whipped cream!