I’ve been jonesing for a pie for a while – haven’t made one all summer and figured this was the perfect time. Specifically my sister-in-law was asking questions about the recipe just days before and wanted to do a little experimenting. The idea was originally for blueberry, but saw that blackberries were $10 for $10 at the store. …so there birthed the idea of a Black and Blue pie.
There’s a big debate between what’s a better pie crust – butter or shortening. I’ll just tell you flat-out – butter just tastes better. I don’t care what’s the flakier crust. My crust recipe always turns out beautiful and delicious. Just remember to brush it with the egg/cream wash and a sprinkling of sugar on top before putting it in the oven. Here’s the apple pie I made last year using the same recipe:
This pie crust will take no more than 5-10 minutes. Do it all in the food processor then empty out onto plastic wrap. It’ll form into a ball inside the plastic (just wrap it tightly). ..then chill for an hour and you’re ready.
Pie Dough
This pie dough is good for 2 crusts (top and bottom) and for a 10” pie. If you’re using a 9”, there will be some dough leftover
2 1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
In a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds. With the machine running, add ice water in a slow, steady stream through the top. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
Divide dough onto 2 sheets of plastic wrap. Wrap in plastic and form into ball. Flatten into disk so it’s easier to roll out later. Place with pie plate in fridge to chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
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Now here’s the Black and Blue pie recipe. I tried experimenting with the temperature and learned that it really needs to be 425. If you have a pie edge cover, use it – but just keep an eye on the pie. Once it’s browned to your liking, cover the top with a piece of foil. I would say let it cook for a solid 30 minutes then continue to check it in 10 minute intervals. It’s as simple as that. I tried reducing the temperature and the top just didn’t brown as much.
…now on for the other tip (which I didn’t follow this time unfortunately).
When it comes to a runny berry pie, the first key is for it to cool completely if you’re using cornstarch. I can never wait that long, so I usually end up with runny slices. The cornstarch is really finicky and needs time to set after it comes out of the oven. I’ve researched and found a way around that. It’s tapioca. I didn’t use it in mine, but have done it before and can guarantee I’ll use it next time. I’ve added it to the recipe below. 
Black and Blue Pie
3/4 cup white sugar
1/4 cup quick-cooking tapioca (not pudding)
1/4 tsp salt
1/2 tsp ground cinnamon
1 lemon zest
2 cup fresh Blueberries, 2 cups fresh Blackberries (or just 4 cups fresh blueberries)
Pie crust recipe above
1 Tbls butter
1 egg
1 Tbls cream or Half & Half
1 Tbls sugar
Preheat oven to 425 degrees. Gently mix sugar, tapioca, salt, and cinnamon, lemon zest and blueberries/blackberries. Set aside.
Roll out pie crust and line pie. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
After you’ve finished assembling, brush with an egg wash of 1 egg and cream. Then dust with sugar to give it a sweet hard crust. Place on the lower rack of the oven and cook for 50 minutes. Cover with foil when brown. Let cool before cutting.
I unfortunately didn’t have the egg and coupled with me playing with the temperature, it didn’t brown as nicely.
Here’s the pie I made last year using my directions above. …and next to it is me trying to make erroneous changes and mess it up...
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In any effect, it was still delicious. Note that i should have used the Tapoica pearls, but had to give cornstarch 1 last try....
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