The Blueberry Blackberry Crumb Pie Recipe was one of my very first entries in the National Pie Championships. It ended up winning the 2008 Championships in the berry category. The most important element when it comes to a successful result with this pie is to use just picked firm berries. I recommend making Blueberry-Blackberry Pie with a crumb topping; however, if you prefer a less sweet fruit pie, go with the Traditional Pastry double-crust option, which is just as good. This pie shines with a dollop of Whipped Cream or vanilla ice cream.
level: easy Makes one 9-inch pie, 6 to 8 slices
Crust and Topping
1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie
1/4 cup heavy cream (to glaze the crimped pie edges)
Cinnamon Sugar Crumb Topping
Filling:
3/4 cup sugar
1/3 cup unbleached all-purpose flour
1 teaspoon ground cinnamon
2 cups fresh blueberries, stemmed, washed, and dried well
2 cups fresh blackberries, washed and dried well
Method:
Preheat the oven to 425°F.
To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.
Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell.
Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.
To prepare the filling, in a small bowl, whisk together the sugar, flour, and cinnamon. Place the berries in a large bowl and toss them gently with the sugar mixture, making sure all of the berries are thoroughly coated (be careful not to break down the berries while tossing because that will create unwanted juice).
Place the berry mixture in the pie shell, distributing it evenly. Sprinkle the cinnamon sugar crumb topping over the blueberry-blackberry filling, covering it completely.
To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F and continue baking for 40 minutes, or until the crust is golden brown and the juice bubbles over the side.
Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1½ hours before serving.
Blueberry-Blackberry Crumb Pie is best served either at room temperature or warmed at 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
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| Blueberry Blackberry Crumb Pie |
