Tuesday, May 29, 2012
Blueberry Blackberry Pie
We have had a 2 lb. container of blueberries for several days now because I was planning on making a blueberry pie. That is, until my dad ate some (a lot) of the blueberries.
The blueberry pie recipe I was going to use called for all of those blueberries and I didn't want to search for another recipe, so I was happy when I remembered this blueberry blackberry pie recipe I saw a while ago.
We already had the perfect amount of blackberries on hand and slightly more than enough blueberries.
I was also pleased with how the graham cracker crumbs that the recipe called for to coat the bottom layer of the crust kept the bottom crust from becoming too soggy.
After the pie came out of the oven I was actually so happy that I had not made that blueberry pie because the combination of the blueberries and blackberries really complimented each other and tasted wonderful together. The only problems I had with this pie was the amount of berry filling that seeped out of the pie (which only affected the look, not the taste) and the fact that I slightly undercooked the pie. It was still really delicious, but it needed just a little more time for the crust to become flaky. I was just too paranoid that it would burn if it stayed in the oven any longer.
Funny how things work out sometimes, I guess.
2 round 9-inch pie crusts, chilled
2 pints fresh blueberries
1 pint fresh blackberries
1 cup granulated sugar, plus more for dusting the top crust
1/2 cup all-purpose flour
1/8 teaspoon salt
zest of 1/2 a lemon
juice from 1/2 a lemon
1/4 cup graham cracker crumbs
1 large egg beaten with a splash of water for the egg wash
Place the blueberries and blackberries in a large bowl. Gently stir in the sugar, flour, salt, zest and juice. Let sit for 5 minutes.
Meanwhile, remove the 2 chilled pie crusts from the fridge and roll each out on a floured surface. Place one of the pie crusts in a pie plate and trim the edges until there is only 1/2-inch of dough overhang.
Sprinkle the graham cracker crumbs on the bottom of the pie shell. Scoop the fruit mixture over the graham cracker crumbs and spread evenly with the back of a spatula. Moisten the edges of the pie overhang with the egg wash.
Drape the other rolled out pie dough over the berry mixture. Trim the edges until there is only 1/2-inch of dough overhang. Crimp the edges with your fingers to create a seal. Cut four vent holes in the top of the pie crust.
Place pie in the fridge while the oven preheats.
Preheat oven to 425˚F. Place a cookie sheet on the shelf below the pie to catch any pie spills.
Place a pie crust shield on the edges of your pie and bake pie at 425˚F for 30 minutes. Reduce heat to 375˚F and bake for another 30 minutes or until crust is golden brown and the filling is bubbling.
Allow pie to cool at least 30 minutes on a rack before serving.
Source: Joy the Baker
Posted by Elizabeth