There isn’t a week that goes by when I don’t make a pie. And Blueberry Blackberry Pie is one of my favorites.
Fresh Blueberry Blackberry Pie
There are a few tricks to enjoying fresh pie every week. The first element is to get over the guilt of using store bought crust. Sure, making pie crust from scratch is always better. But if we imagine a scale of pie quality with frozen pie being the bottom-most candidate, a pie made with store bought crust and home-made filling still rates way higher.
I especially like berry pies because there is less peeling and chopping. Berries only require a rinse and they are ready for the oven in no time. This is not a grueling recipe of day long baking. Aside from the resting period needed by the tapioca and the baking time for the pie, this is a quick fresh dessert that takes about 5 minutes of manual prep.
Favorite Pie Making Tools
Some of my favorite pie baking tools are a pie drip catcher and pie shield edge protector. When I had my retail kitchen store, I sold hundreds of these. However, they are not very expensive so the volume in sales never quite paid the rent. They sold like hotcakes with a comparable ROI.
Also vital for pie making is a good quality pie plate. Forget those disposable aluminum pie pans. I prefer a heavy ceramic pie plate that looks beautiful in the oven and on the table. They are a bit of an investment, but you will have it for 30 years, provided you don’t forget it at the pot-luck supper, or drop it on the floor. Plus, home-made pie is less expensive than frozen store-bought pie. After you make a dozen pies, this plate will have paid for itself.
I am reminding myself that I need to put together a tutorial for making pie crust. But for today, cut yourself some slack and enjoy a Blueberry Blackberry Pie made with store bought crust. More pie in your life is a good thing and shortcuts don’t always mean downgrades.Print
Blueberry Blackberry Pie
1 lb. blueberries (500g)
1 lb. blackberries (500g)
¼ cup granulated minute tapioca (38g)
Zest of 1 lemon (1 tbsp./6g)
Juice of 1 lemon
1 tsp. ground cinnamon (2g)
¾ cups sugar (150g)
2 tbsp. butter (28g)
Crust for double crust pie
Place the berries in a colander, rinse and pat dry. Add the berries to a large mixing bowl, and then add the granulated tapioca, lemon juice, lemon zest and cinnamon. Stir in the sugar and allow to rest for 15 minutes so that the tapioca absorbs the liquids in the bowl.
Meanwhile, heat your oven to 400°F (204°C).
Prepare the pie crust by lining a 9” (22cm) pie plate with one portion of the pie crust. Pour in the berry mixture and dot with butter. Top with the remaining portion of pie crust with either a solid or lattice pattern.
Bake for 40-50 minutes until the filling is bubbly. (I prefer to use a pie drip catcher when baking pie)
Check the pie at 30 minutes to make sure the edges are not too brown. If so, cover the pie crust edge lightly with pie edge protector or foil and continue to bake.
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