Blackberry And Blueberry Pie

Sweet and tangy, this blackberry and blueberry pie is the ultimate summer treat! Rich with the flavors of fresh berries, lemon zest, and a hint of spice, every bite is a delightful surprise. A perfect blend of sweet and tart, this pie is sure to become a family favorite.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp salt
• 1 cup cold unsalted butter, cut into small pieces
• 1/2 cup shortening, chilled and cut into small pieces
• 1/4 cup ice-cold water
• 2 large eggs, beaten
• 1 tsp white vinegar
• 1 tsp sugar
• 2 tbsp cornstarch
• 2 tbsp grated lemon zest
• 2 tbsp freshly squeezed lemon juice
• 2 cups fresh or frozen blackberries
• 1 cup fresh or frozen blueberries
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Instructions

Preheat your oven to 375°F (190°C). In a large mixing bowl, whisk together the flour and salt.

Add the cold butter and shortening, and use a pastry blender or your fingers to work them into the flour until the mixture resembles coarse crumbs.

Gradually add the ice-cold water, stirring with a fork until the dough comes together in a ball. Divide the dough in half, shape into disks, and wrap each in plastic wrap.

Refrigerate for at least 1 hour.

In a separate bowl, whisk together the beaten eggs, vinegar, sugar, cornstarch, lemon zest, and lemon juice. In another bowl, combine the blackberries, blueberries, cinnamon, and nutmeg.

Roll out one of the chilled dough disks on a lightly floured surface to a thickness of about 1/8 inch.

Place it into a 9-inch pie dish, trimming any excess dough from the edges. Fill the pie crust with the berry mixture, then pour the egg mixture over the berries.

Roll out the second dough disk to a thickness of about 1/8 inch.

Use it to cover the pie, crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape.

Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

Let it cool on a wire rack for at least 30 minutes before serving.

Notes

For the best results, use cold ingredients, especially the butter and shortening, as they’ll help create a flaky crust.

Make sure to keep the dough cold, too, by refrigerating it for at least an hour before rolling it out.

Don’t overwork the dough, or it’ll become tough.

When assembling the pie, gently pour the egg mixture over the berries to avoid crushing them.

To ensure the crust browns evenly, bake the pie on a middle rack in the oven.

If you’re using frozen berries, thaw and pat them dry with a paper towel before using to prevent excess moisture.

For an extra-flaky crust, make sure to keep the ice-cold water very cold, and add it gradually to the flour mixture.

Nutrional Value

• Calories: 320
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 40mg
• Sodium: 250mg
• Total Carbohydrates: 36g
• Dietary Fiber: 4g
• Sugars: 16g
• Protein: 4g
• Vitamin A: 10% of the Daily Value (DV)
• Vitamin C: 20% of the DV
• Calcium: 4% of the DV
• Iron: 15% of the DV