I am a firm believer that there is truly no better dessert in the summertime than a berry pie. It signifies all that is good those gloriously warm, long days. It represents the very best of summer produce. It needs little to no additions, and truly stands out as one of the best desserts one can make. So, throw in the towel on that summer bod already and let’s get baking.
This is not the first Blueberry/Blackberry pie I’ve posted about. But, ya’ll. We all know that making a pie is a commitment. Well, making a pie the right way is a commitment. There’s dough-making, dough resting, dough freezing, fruit washing, fruit drying, and I could just go on and on. What’s so great about this particular pie is that the top requires minimal effort, and is just as (if not more-so) as delicious. The crunchy texture the crumble topping adds to it is such a surprising twist and I happen to love it. Now, please don’t judge as that we couldn’t wait the requisite time for this pie to cool before digging in, hence juice everywhere. It was just that good. Needless to say, the filling can be adapted to almost any fruit that looks good at your particular farmers market that week. Have I convinced you yet? Yes? Good.
*recipe from Smitten Kitchen
Half of my double-crust recipe and instructions found here
4 cups (about 2 pints or 680 grams) blueberries
2 cups (about 1 12-ounce/340-grams package) blackberries
3/4 cup (150 grams) granulated sugar (for a moderately, but not very, sweet pie)
Juice of half a lemon
7 tablespoons (55 grams) tapioca flour (starch) or 5 1/2 tablespoons (45 grams) cornstarch (see Note)
Pinch of salt
1/2 cup (4 ounces or 115 grams) unsalted butter, melted
6 tablespoons (75 grams) granulated sugar
Finely grated zest of half a lemon (optional, but highly recommended)
1 teaspoon baking powder
1 1/3 cups (175 grams) all-purpose flour
Two pinches of salt
- Heat oven to 400°F (205°C).
- Roll out your crust on a floured counter, roll the dough out into a 12 to 13-inch circle-ish shape. Fold dough gently in quarters without creasing and transfer to a 9 1/2-inch standard (not deep-dish) pie plate. Unfold dough and trim overhang to about 1/2-inch. Fold overhang under edge of pie crust and crimp decoratively.
- Freeze for 15 minutes, until solid. Dock all over with a fork. Coat a piece of foil with butter or nonstick spray and press tightly against frozen pie shell, covering the dough and rim and molding it to fit the shape of the edges. Bake for 20 minutes, then carefully, gently remove foil. If any parts have puffed, just press them gently back into place. Patch any tears or cracks with reserved dough scraps. Reduce oven temperature to 375°F and leave oven on.
- Make filling by mixingall filling ingredients in a large bowl and set aside.
- To make crumb topping, stir sugar, zest, baking powder, flour and salt into melted butter in a large bowl with a fork until crumbs form.
- Pour filling into crust and scatter crumbs over the top. Bake for 50 to 60 minutes with these two important things in mind:
1. This crumb browns much more quickly than the pie is done. Cover top with foil to protect it against further browning once it reaches the color you want. This might only take 20 to 30 minutes.
2. Fruit pies are done when you can see bubbles forming at the edges, with some creeping through and over some crumbs. If it takes longer, that’s better than an underbaked pie.
To serve, let the pie cool until close to room temperature before serving. This gives the pie thickener a chance to help the pie set, otherwise you’ll end up with a very runny (albeit delicious) slice of pie. The pie will be even better set after a night in the fridge. Bring it back to room temperature before serving.