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Blackberry and Blueberry Pie
SUBMITTED BY:
Debbie Sanchez
PHOTO BY:
Allrecipes
"This is a delicious berry pie that combines both blueberries and blackberries."
RECIPE RATING:
Read Reviews
(124)
Review/Rate This Recipe
PREP TIME
25 Min
COOK TIME
40 Min
READY IN
1 Hr 5 Min
Original recipe yield 9 inch pie
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2/3 cup shortening
2 cups all-purpose flour
1 teaspoon salt
5 tablespoons cold water
3/4 cup white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 1/2 cups fresh blackberries
1 tablespoon lemon juice
2 tablespoons butter
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DIRECTIONS
Cut shortening into 2 cups flour and salt until particles are size of small peas. Sprinkle in water 1 tablespoon at a time until flour is moistened. Gather into a ball, and roll out onto a lightly floured board. Make two rounds. Place one crust in a 9 inch pie dish.
Mix sugar, 1/3 cup flour, and cinnamon. Stir in berries to coat. Turn filling into pastry lined pan. Sprinkle with lemon juice, dot with butter. Cover with top crust; cut slits in the top. Seal and flute.
Bake at 425 degrees F (220 degrees C) for 35 to 45 minutes. Cover edges with foil to prevent burning, and remove foil for last 12 minutes of baking.
FOOTNOTES
Baking pie is a rather straightforward technique, but a few
tips
can only help to make your pies come out looking and tasting perfect!
Watch how this recipe is made in our
Crumb-Topped Pie
video.
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REVIEWS
Reviewed on Mar. 20, 2006 by A cook in Arlington, VA
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A cook in Arlington, VA
Mar. 20, 2006
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.
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32 users found this review helpful
This was good even with frozen berries. Some reviewers found the filling too runny so I...
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Reviewed on Jul. 23, 2003 by
GINAH1
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GINAH1
Jul. 23, 2003
Loved this-be sure to top with Cool Whip-
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25 users found this review helpful
Loved this-be sure to top with Cool Whip-
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Reviewed on Jan. 25, 2004 by TRACYMULDER
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TRACYMULDER
Jan. 25, 2004
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!
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19 users found this review helpful
I made four of these pies to take to the cottage recently, and they were simply amazing. Our...
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Reviewed on Jan. 25, 2004 by
CRAZYDAISY326
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CRAZYDAISY326
Jan. 25, 2004
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!!
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17 users found this review helpful
This recipe is amazing! I agree in adding cornstarch. I have a variation of this recipe. When...
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Reviewed on Jan. 17, 2004 by GIOTTO
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GIOTTO
Jan. 17, 2004
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!
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16 users found this review helpful
this was so simple i couldn't believe it- it took all of 10 minutes to make- (mind you i used...
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Reviewed on Jan. 25, 2004 by
RIVERSENDS
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RIVERSENDS
Jan. 25, 2004
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.
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15 users found this review helpful
This was an excellent pie. The filling was a little thick for my tastes, so next I would use...
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Reviewed on Jan. 27, 2004 by METAMIND
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METAMIND
Jan. 27, 2004
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!
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14 users found this review helpful
I modified, too, by adding 1/3 cup white sugar, a pinch of salt and 1 TBS cornstarch and...
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Reviewed on Jan. 8, 2004 by
cookin'mama
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cookin'mama
Jan. 8, 2004
I was a little nervous because I had to use frozen blueberries, but even so this was wonderful. I did add two Tablespoons of cornstarch after reading other reviews but other than that I didn't change a thing. Excellent!
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13 users found this review helpful
I was a little nervous because I had to use frozen blueberries, but even so this was...
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Reviewed on Jan. 25, 2004 by NYTEZERO
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NYTEZERO
Jan. 25, 2004
Excellent. I agree /w the other reviewers that suggested 1 c. sugar and also the addition of cornstarch.
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12 users found this review helpful
Excellent. I agree /w the other reviewers that suggested 1 c. sugar and also the addition of...
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Reviewed on Jan. 25, 2004 by
BRUBBIE
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