Recipe by Debbie Sanchez
"This is a delicious berry pie that combines both blueberries and blackberries. You can use fresh or frozen berries. Marionberries may be substituted for blackberries."
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1 1/2 cups
This was good even with frozen berries. Some reviewers found the filling too runny so I thawed and drained the berries first, and also added 2 T of cornstarch to the sugar/flour mix (and increased the sugar to 1 cup per other reviewers). The pie was not runny at all. After it cooled, I could slice it into neat wedges without the filling spilling out the edges. The pie was a little on the skimpy side--I'd use more berries than the recipe calls for if using frozen berries. Also, don't be afraid to adjust the ratio of the two berries; I used equal parts of both berries and it wasn't too tart. The crust wasn't bad but it wasn't terrific. If you already have a good crust recipe, I'd stick with it.
I'm giving this three stars because of the amount of juice from the berries. I am not sure how to reduce this as I used frozen berries, thawed them and drained them before I put them in the pie. My crusts didn't even stay together long enough to put it in the oven. The juice took over and separated them before I could finish my decorative crust.
NOTE! I also added 3 TBS of corn starch. I've never had to use a turkey baster to reduce the amount of juice in a pie - this was a first for that!
I'm thinking that the frozen berries were at fault here. Had I used fresh, this may not have happened.
this was so simple i couldn't believe it- it took all of 10 minutes to make- (mind you i used a ready made crust)- however, i followed the suggestions and used 1 cup of sugar and 1 tbsp of cornstarch- the cornstarch was a great idea but the extra sugar?-uhuh it was far too sweet- next time i will stick with the original recipe- but remember cooks: i think it depends A LOT upon the very fruit YOU are using- taste your blackberries - if they are really sour, then for sure use 1 cup of sugar- if they are not so sour and your blueberries are very sweet (like in my case), only use 3/4 cup of sugar- that's my suggestion!
I made four of these pies to take to the cottage recently, and they were simply amazing. Our guests couldn't get enough! We served each slice warmed with a big scoop of homemade vanilla ice cream. This was just a sensational dessert. Thank you for posting this recipe. It will be made often. (I used both frozen blackberries and blueberries as fresh were not available at the time.) They were perfect!
Loved this-be sure to top with Cool Whip-
I modified, too, by adding 1/3 cup white sugar, a pinch of salt and 1 TBS cornstarch and omitting the butter patting (it only adds fat). I used straight from the freezer frozen marion blackberries (16+oz) and wild maine bluberries (12oz). I also used a frozen Marie Callender's double-crust. It turned into the most delectable deep-dish B&B Berry Pie ever!
This was an excellent pie. The filling was a little thick for my tastes, so next I would use less flour in the filling. To add a bit more flavor I would also add more lemon juice. But definitely an easy to make pie.
This recipe is amazing! I agree in adding cornstarch. I have a variation of this recipe. When cutting slits in the top, make an X and peel back the middle. When the pie is right out of the oven, pour a little heavy cream into the middle. YUM!!
* Percent Daily Values are based on a 2,000 calorie diet.
Blackberry and Blueberry Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 186
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