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
- Preheat oven to 425 degrees.
- 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.
- 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.
- 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.
- Sprinkle the lemon juice over the top of the berries.
- Cut the second pie crust into half-inch strips and weave over the top of the pie. Trim edges and crimp.
- Brush top crust with melted butter.
- 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.
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