After making the world’s best pie earlier this summer, I was eager to take on another one! I’ve had my eye on this Blueberry & Blackberry Pie from Smitten Kitchen for a couple years now, and have just been obsessed with the beautiful purple filling. I picked up a gigantic basket of blueberries at the Square One Farmer’s Market, plus a small pint of blackberries, and I was in business.

This is a totally gorgeous summer pie, and it lived up to my dreams, but I have one small grievance: I didn’t love the blackberries in it. I feel like the blackberry seeds were distracting to me and gave it a funny (I hate this word) mouthfeel. That’s an easy fix though, because obviously this would still be amazing with only blueberries.

I have one more summer pie on my agenda, so now it’s just time to wait for peaches!

Black & Blue Pie

Source: Smitten Kitchen

Ingredients

Crust

• 1 1/4 cups flour
• 1/2 tbsp sugar
• 1/2 tsp salt
• 1/2 cup (1 stick) butter, cold, cubed
• 1/2 cup ice water

Filling

• 4 cups blueberries
• 2 cups blackberries
• 3/4 cup sugar
• juice of 1/2 a lemon
• 5 1/2 tbsp cornstarch
• big pinch salt

Topping

• 1/2 cup (1 stick) butter, melted
• 6 tbsp sugar
• 1 tsp baking powder
• 1 1/3 cups flour
• 1/8 tsp salt

Directions

1. For the crust, add the flour, sugar and salt to a big bowl, and stir together. Add the butter, and use a pastry cutter to cut it in, until the butter is the size of peas and the mixture is crumbly. Start by adding 1/4 cup of cold water, and stir together with a spatula until the dough starts to come together. Add more ice water a tbsp at a time, until all the floury bits are incorporated. Knead the dough very briefly with your hands until it all comes together, then shape into a disc and wrap in plastic wrap. Stick it in the fridge to chill for about an hour. You can use the same bowl and pastry cutter to make the crumble in Step 3.
2. For the filling, mix everything together in a large bowl.
3. For the topping, mix everything together with a fork until clumpy. I use my hands to form big crumbs.
4. When pie dough is finished chilling, preheat the oven to 400°. Roll out your dough on a well-floured counter, then gently add to your pie plate, trim the edges and crimp if you like. Add the fruit filling (I couldn’t fit it all, but my pie plate is a bit small) then sprinkle the crumbs over top. Place on a baking sheet lined with foil, and bake for 20 minutes, then turn the oven down to 350 and bake for another 35-45 minutes until the top is golden and bubbly. (If it gets too brown, too fast, just cover lightly with foil.)