Strawberry & Blackberry Pie

I really love baking with berries. Not only do they taste fabulous in all baked fruit desserts, but they also add a wonderful pop of color in your kitchen.

Blackberry & Strawberry Pie
This pie recipe is pretty simple: the flaky and buttery dough is combined with a lightly sweetened filling of fresh strawberries and blackberries, then baked in the oven until bubbly and golden brown.

Blackberry & Strawberry Pie
I used the same dough recipe in my Apple Tart post before, and I basically doubled it to create a beautiful and elegant lattice top for the pie. The strawberry and blackberry filling can be varied or adjusted. Instead of the granulated sugar, you can use ½ a cup of honey, or add ginger, pecans, cinnamon… You can totally get creative! All of these ingredients only intensify and enhance the berry flavor. The addition of the cornstarch to the filling thickens all the juice oozing out of the berries when baked.

Blackberry & Strawberry Pie
I definitely recommend serving this pie with whipped cream or vanilla bean ice cream – seriously, this is so easy to make and a very impressive dessert to whip up in a few hours.

Blackberry & Strawberry Pie

Ingredients:

Berry Filling:
3 cups fresh strawberries, cut into quarters
3 cups fresh blackberries
1 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon lemon juice
1 teaspoon grated lemon zest

Extras: (at the very end of the recipe)
1 egg
1 Tablespoon granulated sugar
50 grams butter (about 4 tablespoons) cut into small cubes

Pie Dough:
Double this pie crust recipe. Cut the dough in half and shape into two disks before refrigerating.

Directions:

1. Prepare the pie dough, and refrigerate for at least an hour.
2. In a large bowl, toss all the ingredients for the filling together. Let stand for 20-30 minutes, mixing occasionally.
3. Preheat oven to 190ºC or 375ºF and place a baking sheet in the oven.
4. Take the first dough disk out of the fridge, unwrap it, and roll into a 25 cm (10 inch) circle on a floured working surface using a rolling pin.
5. Transfer to a 22 cm (9 inches) tart pan, and trim edges. Work quickly to keep the dough cold and to avoid stickiness.
6. Pour the berry mixture into the pie shell.
7. Roll out the second disk into a circle and place over the filling. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired and pierce the top of the dough in several places to allow steam to escape while baking. (To create a lattice pattern, simply cut the round dough into strips and arrange them on top of the filling – here’s a good tutorial).
8. Lightly beat the egg and brush on the top and edges of the pie (to get a golden crust).
9. Dot the top of the pie with the small butter cubes.
10. Place the pie on the hot baking sheet in the oven and bake until the filling is bubbling, 45 minutes to 1 hour. If the crust browns too quickly, cover it with foil and continue baking.
11. Cool on wire rack for 2-3 hours or the pie will fall apart when serving.
12. Serve with whipped cream or vanilla bean ice cream.

For storage, refrigerate the pie for up to 5 days.