Blackberry and blueberry pie recipe
Pie crust
- 250 grams butter
- 2 1/2 cups plain flour
- 1 tsp salt
- 1 tbsp sugar
- 1/4 cup water
Pie filling
- 2 cups frozen blackberries
- 2 cup frozen blueberries
- 1 tsp cinnamon
- zest of 1/2 an orange
- 3 tbsp brown sugar
- 2 tbsp apple cider vinegar / lemon juice
- 2 tbsp plain flour
Assembling the pie
- 1 tsp raw sugar
- 50 grams butter
Pie crust
In a bowl, rub cold butter into flour until is resembles fine breadcrumbs. Add salt and sugar.
Add water and mix to create a soft dough. Place in an airtight container and chill in the refrigerator for 20 minutes.
Pie filling
Combine apple pie filling ingredients in a bowl and allow berries to defrost until the crust is prepared.
Assemble the pie
Remove the pie crust dough from the refrigerator and divide it into two pieces - one (2/3 of dough) in size and one (1/3 of dough).
On a floured surface, roll our large piece of dough until it is the right size for your pie dish. I use a 28cm quiche dish which creates a flatter more spread out pie.
Pour berries on top of the pie crust and spread evenly.
Roll the second piece of dough into a rectangle the length of your dish and approximately 5mm thick.
Cut this dough into strips (approximately 1cm wide) and lay on top of the berries to create a grid-like lattice pattern. You may like to weave the strips for an attractive look.
Sprinkle the pie with 1 tsp of raw sugar and dot the remaining 50 grams of butter in the gaps between the pastry.
Bake the pie on a tray for 1 hour - 1 hour 15 minutes at 180 degrees C / 350 degrees F. The berries will be bubbling and the sauce thickened. The pastry will be lightly golden.
Allow the pie to cool for a minimum of three hours. This will help the pastry to firm up and the berry sauce to thicken further.
TIP: If the edges of the pie are becoming too brown before baking is complete, protect them with aluminium foil.
