Black and Blue Pie recipe

Today was a rainy, drizzly cold Monday – surprising somewhat considering the pretty hot summer weather we’ve been having. Not even a thunderstorm clash. But anyways, I was feeling the need for something a little cozy and with leftover berries from a weekend fruit salad, I’d thought I’d try pie.

As a kid, I never really liked fruit pies, but now as an adult, I can’t figure out why. Apple pie. Yum! Strawberry rhubarb. Double yum! Today I made a Black and Blue Pie with blueberries and blackberries. It was pretty simple, too.

Black and Blue Pie


4 cups blueberries, washed, de-stemmed, leaves removed

1 cup blackberries, washed, de-stemmed, leaves removed

2-pack pre-made pie crust (or make your own)

1 cup sugar

5 tablespoons corn starch

1/2 teaspoon salt

3 tablespoons lemon juice

4 tablespoons butter, melted


  1. Preheat oven to 425 degrees.
  2. Check your berries to remove any rocks, twigs leaves or critters. This pie is best with fresh berries (preferably that you picked yourself or purchased at a local farmers market.
  3. Coat a pie plate with cooking spray and unroll one of the pie crusts into the pan. Press lightly into the corners. Pour the berries into the shell.
  4. In a small bowl, combine the sugar, cornstarch and salt. Sprinkle evenly over the berries. Shake the pie plate lightly side-to-side so the dry mix gets to all the berries.
  5. Sprinkle the lemon juice over the top of the berries.
  6. Cut the second pie crust into half-inch strips and weave over the top of the pie. Trim edges and crimp.
  7. Brush top crust with melted butter.
  8. Bake the pie for 20 minutes at 425 degrees. Then, lower temperature to 350 and cook for an additional 30 minutes.


Let rest a few minutes before serving. Top with whipped cream or vanilla ice cream. Yum.

I might have gotten a little heavy-handed with the ice cream, but really, is there such a thing as too much ice cream?

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