Blackberry-Raspberry Pie

Finally! A berry pie recipe that I really, really love! I compared lots of recipes and the ratios of sugar to berries to cornstarch (or flour for some). And, I came up with one that is everything I was looking for!  I have been making berry pies for years and although it always turns out delicious, the pie never seems to thicken up enough during baking and cooling. 

I think part of the problem is when a recipe calls for frozen berries. Frozen berries and even berries that you freeze yourself might be the reason the pie turns out runny even after cooling. This recipe calls for fresh berries and also the cornstarch amount is almost double what other recipes call for. It thickened up really nicely and was still so juicy and delicious. 

I always use my mom's amazing pie crust recipe too, which is incredibly flaky, tender and exactly what a pie crust should be. It pairs wonderfully with the berry filling which is the perfect balance between sweet and tart. I just love it! You'll definitely want a dollop of sweetened cream or vanilla ice cream to go with. 

Enjoy!

We picked these berries ourselves, just a day before making the pie. Blackberries, red raspberries and golden raspberries.

Pie Crust: Yield: 2 crusts (one top and one bottom)

2 1/2 cups flour
1/2 tsp. salt
1 1/4 cup shortening
1 egg, beaten
1 Tbsp. vinegar
1/4 cup cold water

In a medium bowl, mix the flour and salt together. Add the shortening and cut, using a pastry cutter, until the shortening pieces are pea-sized and the mixture is crumbly. Mix together the egg, vinegar and cold water. Add to the flour mixture and stir together until a smooth dough forms (I usually reserve a little liquid just in case I don't need it all). Separate dough into two equal pieces, wrap tightly in plastic wrap and refrigerate until ready to use.


Berry Filling:

3 cups fresh blackberries
3 cups fresh raspberries
*Feel free to use any berries you want as long as you have a total of 6 cups. Blueberries would be a delicious addition. I used blackberries, red raspberries and golden raspberries.
3/4 cup sugar
1/4 cup cornstarch

Preheat the oven to 400º F.

Gently rinse your berries and let them dry on a clean towel. Toss the berries with the sugar and cornstarch and allow mixture to sit for 10 minutes or so while you roll out your pie dough.

Take the first piece of pie dough and begin rolling out on a lightly floured counter. Lift dough from counter and rotate 90º and continue rolling, adding flour to counter when dough sticks. Continue this process of rolling, rotating and adding flour to counter until your round is large enough for your pie pan.

Lightly spray your pie pan with cooking spray. Lay the crust gently inside. Pour berry mixture over the crust. Roll out the other piece of pie dough. Lay the crust on top of the berries and seal all the edges by tucking the top layer under the bottom. Cut a few small slits into the top crust.

Bake until golden brown- about 50 minutes. Allow pie to cool for 30 minutes before cutting and serving. Serve warm with vanilla ice cream or at room temperature if desired.