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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.
Ingredients
Pie Crust
- 2/3 cup shortening, chilled
- 2 cups all-purpose flour
- 1 teaspoon salt
- 5 tablespoons cold water
Filling
- ¾ cup white sugar
- 1/3 cup all-purpose flour
- ½ teaspoon ground cinnamon
- 4 cups fresh blueberries
- 1 ½ cups fresh blackberries
- 1 tablespoon lemon juice
- 2 tablespoons butter
Directions
Step 1
Cut shortening into 2 cups flour and salt until the shortening is the size of small peas. Sprinkle in water 1 tablespoon at a time until flour is moistened. Gather into a ball, wrap with plastic, and refrigerate at least 30 minutes. Divide the dough in half and roll out half on a lightly floured board. Line a 9-inch pie dish with the pastry. Roll out the top crust and set aside.
Step 2
Preheat oven to 425 degrees F (220 degrees C).
Step 3
Mix sugar, 1/3 cup flour, and cinnamon. Stir in berries to coat. Pour the filling into the pastry-lined pan. Sprinkle with lemon juice and dot with butter. Cover with top crust; cut slits in the top to vent the steam. Seal the crust and flute the edges.
Step 4
Cover the edges of the crust with foil to prevent over-browning. Bake in the preheated oven until the crust is golden brown and the juices are bubbling, about 45 minutes. Remove foil during the last 12 minutes of baking.
Editor’s Note:
If you use frozen berries, you'll need to increase the baking time. Bake as directed, and then reduce the heat to 350 degrees F (175 degrees C). Bake until the juices are bubbling, about 30 minutes more.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 436 | |
| % Daily Value * | |
| Total Fat21g | 27% |
| Saturated Fat6g | 31% |
| Cholesterol8mg | 3% |
| Sodium313mg | 14% |
| Total Carbohydrate60g | 22% |
| Dietary Fiber4g | 15% |
| Total Sugars27g | |
| Protein5g | |
| Vitamin C14mg | 68% |
| Calcium21mg | 2% |
| Iron2mg | 12% |
| Potassium143mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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VERY DELICIOUS. MY FRIENDS AND I ENJOYED THIS PIE VERY MUCH!
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The only reason I think that there has not been any ratings before me…is people
just aren’t lucky enough to have both fresh blueberries and blackberries….
I made this pie and home vanilla ice cream for Father’s Day…and my Dad and family
are still talking about it…and My husband is not a very berry guy!!!Thanks So Much For Sharing the Recipe…
A For Sure Keeper! Julie -
Ladies and gentlemen, we have a WINNER! My husband has a new favorite now, and my neighbors actually didn’t believe that I made it myself!
I added a bit of nutmeg, left out the butter, and totally forgot the lemon juice (oops), and it was
STILL a major hit. Can’t wait to do it right next time!
Thanks! -
This pie is very good the only suggestion I would make is to add some tapioca to give it some thickness. I don’t mind some juice but I think this had a bit to much.
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I live in the Northwest where large wild blackberries are everywhere. I switched the blackberry amount with the blueberry amount to make it mostly blackberries. The touch of cinnamon was wonderful and we thoroughly enjoyed this pie.
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Very good. Tart, but good. Add more sugar if sweetness is preffered.I used store bought bake crust, since crust is not my favorite thing to do.
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DELICIOUS!
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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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I neer baked a pie before, but decided to treat my Mom, who’s quite the baker. She told me on a scale of 1 to 10 this a 12!!!
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Pie is quite easy to make and absolutely delicious. I followed other suggestions and increased sugar by 1/3 cup and added cornstarch. It was gone in minutes at a friends cookout! Thank you!
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Loved this-be sure to top with Cool Whip-
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This was fantastic. The tartness of the blackberries give this pie an exceptionally delicious flavor. I added an extra 1/4 cup of sugar and about 1 tsp. of cornstarch to the berry mixture, per the recommendations of past reviewers.
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yummy this recipe was very good but did need the extra sugar.
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‘GREAT” Recipe !!!…Easy too make, and a Flavor that sais, you spent alot of time making it!!!
I did add a little more butter than it called for, but the recipe is also great as it stands.
Great for a Nice Summer Dessert!!!! -
Really good!! I took previous reviewers’ suggestions and added 1/4 cup sugar and 1 Tbsp. cornstarch. The cornstarch helped with the runniness. The pie was almost too sweet, but perhaps that was because the fruit was so ripe, not sour at all. I also added only 1 Tbsp. of butter instead of two. I used Pillsbury ready-made crusts – they taste nearly like home-made and save a lot of time. I also used the Cool Whip and it finished the pie off perfectly. I think next time I will increase the blackberries and decrease the blueberries – the blackberries were not very noticeable. Definitely a keeper!
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This is so-o-o good. I made it last summer as my contribution to an alfresco dinner at the bayside home of some friends. My hosts and the guests could not stop saying how delicious it was; they devoured it. I baked it in a ready-made frozen crust, so it was also easy to do. Everyone wanted the recipe.
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Great pie! I used refrigerated pie crusts for simplicity. I used fresh blueberries (2 pints) and frozen blackberries, increased sugar to one cup, and added 1 tsp. cornstarch. It was runny, so next time I’ll increase cornstarch to 1 tablespoon.
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This recipe is great– the pie is not too sweet, and a nice combination of flavors with the berries. I used my mother-in-law’s easy pie crust recipe and with this filling, it turned out just great. Thanks for this one.
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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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I thought this was sooo yummy. Thanks for sharing.
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Fabulous! I threw in some raspberrys that I had to the mix. I made mini pies with a pretty lattice crust. Will definately make again!
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WOW! I made three pies for Christmas dinner. This was by far the favorite. I used the “pie crust” by Brenda that I found on this site and sprinkled a little white sugar and cinnamon on the top…It was wonderful!!! Many raves. I used the 2 tbs of cornstarch that was recommended by other reviewers. Other than the cornstarch I would not change a thing ! I think this will be a new tradition 😉 Thank you Debbie
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I increased the proportion of blackberries and also added some raspberries, just because of personal preference. Totally forgot the cornstarch. When first cut, it was runny–but it set up nicely overnight. Fruit desserts aren’t ordinarily my children’s first choice, but they all said this one was “awesome!”
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As great as everyone says. I topped it with real whipped cream & it was fabulous!
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I made this pie as directed but cheated and used Betty Crocker pie crust mix.I used all fresh frozen fruit from last summer.My blueberries were sweet and the biggest berries I ever seen (like small grapes!) My blackberries were a bit tart. It made for a good combination. I might add a bit more sugar next time. I always sprinkle sugar and cinnamon mixed together on top of all my fruit pies.Yum! Thanks Debbie foe sharing!
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This was the first time I have ever made a pie with a fruit filling. I also used my own crust recipe. It came out AWSOME and was very very easy! I forgot to add the lemon juice and the butter, but everyone loved it! The pie lasted all of a half an hour in the house! I highly recommend this recipe!
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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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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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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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I used 6 cups of Blueberries (couldn’t find Blackberries at the time), and I had a nice filled pie. I did use 1T of Cornstarch, but will add extra flour next time because the pie was runny. Also, next time I will cut down on the Lemon Juice (it took away from the sweetness of the berries). But for a 1st time fruit pie baker – I was very please with this recipe. The pie and crust got great reviews !!!!
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The flavor in this pie was great. The only problem was with the blackberries; thye have tiny little, irritating seeds. Overall, though, it was quite good.
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Made this pie today and it was excellent. Only change I made was that I substituted Splenda for the white sugar, and it came out perfectly. My husband has had two pieces already!
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Excellent. I agree /w the other reviewers that suggested 1 c. sugar and also the addition of cornstarch.
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This was very good. I had to use raspberries instead of black berries and it turned out to be a wonderful choice. Will definately do again.
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First pie that I ever made by myself. I took a short cut and used the pre made pie shell crusts from Pillsbury. I just rolled them out a littlle thinner thanm they come. The berries were expensive this time of year, but what a pie. Served hot with a scoop of Ben and Jerry’s Vanilla.
Yummy.
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I made this with the Baker’s Secret Pie Crust last summer and my guests were astounded. The whole pie was gone in no time.
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Very good, can use some improvement with the crust and filling. Might want to consider a dash more cinnamon and cardomom in the filling.
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Ok
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I made it with premade pie crusts and it turned out great. It was excellent with ice cream.
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Delicious – the blueberries and blackberries together is different and flavorful. I used a pre-made pie crust and made a simple crumb topping instead of topping with more pie crust. Also I used frozen blueberries and blackberries since they weren’t in season. It turned out great.
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I’m only giving this 3 stars because my preference is a sweeter pie. I used 1 cup of sugar and it was still tart. I would probably add another 3/4c -1c if I tried this again. I also added tapioca to help with the extra juice.
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This was the first time i ever made a homemade pie and it turned out awesome. My family raved over it. I will bw making it again and again!
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Doesn’t get much easier than this, when you use a pre-made pie crust (I used Pillsbury). I brought this pie to a dinner party last night and everyone went nuts over it! One of the guests even skipped dinner, waiting in anticipation for the pie. Everyone remarked that the sweetness of it was just perfect! I would recommend adding cornstarch, however. Without it the juices run all over the place. But it still tastes great!
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I made this pie over the winter with frozen blueberries and raspberries, and again with fresh, using a Pillsbury refrigerated pie crust. Either way, it’s a fresh-tasting, old-fashioned pie that everyone loved. I might have piled on more berries than the recipe specifies and had no trouble with it being runny. I love the combination of these two fruits together.
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So easy and delicious.
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This was really good…I used fresh blueberries and no blackberries…Freshly grated lemon peel rather then juice and a small amount of tapioca…I also used brown sugar since I was out of white!!! Very good!!! I may try sometime with the blackberries!!! Thanks for sharing!!!
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I have made this pie for three different occasions and have gotten great reviews every time. Sometimes I add a little more flour to thicken it up depending on how juicy the berries are. I also like to put it all in a bowl overnight and let the flavors blend and then just pour it in a pie shell and bake the next day. Thanks for the wonderful recipe it’s a keeper for sure.
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This is one of the best pies I have ever tasted. My boyfriend ate 3/4 ths of one of the pies I made in one sitting. Everyone else who tries it raves about it. YUM!
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Sooooo super yummy! I used 1 T of corn starch, but it was still a little too juicy. But this is a great recipe! Everyone loved it. The pie crust is very simple to make and SO good.
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I made this with frozen blueberries and rasberries. After reading reviews, I added some corn starch to thicken the filling and it was a great hit with the hubby and parents.
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I used this filling recipe with a pre-made crust because I was in a hurry and I used 2 full cups of blackberries to make a fuller pie. It was wonderful! I read the reviews first and I used a full cup of sugar and added 1 Tbs. of Corn Starch. I wish I would have added 2 Tbs. of Starch because it was still a little more juicy than I would have liked. My husband told me not to mess it up and change it too much because it tasted fantastic. Hope this helps someone else. 🙂
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I can’t believe I made something that taste so good!
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I made this with the “Butter Flaky Pie Crust” since I hate shortening, and it turned out deliciuos.
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I just added another Tbs of cornstarch and it turned out GREAT with a scoop of icecream. Thanks!
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This pie was amazing! This was actually my first time ever making a fruit pie before and I was surprised on how well it turned out. My family loved it. The pie was runny though, and I wish I would have followed other’s advice on adding cornstarch. Also, I forgot to add the lemon juice and butter but no one could tell I had left anything out! I can’t wait to make this pie again and would reccomend it to anyone looking for a delicious dessert!
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This pie tasted great but made way too much juice. I used frozen berries which was most likely the problem. But every slice was gone, people loved it!
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I have made this pie twice, and it was loved. I do use my own crust recipie, and add raspberries to the mix. wow is this good though!
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I used only blueberries, and it turned out great! Its amazing how easy it is, yet so yummy! It almost makes me feel guilty when everyone rants and raves about it, cuz I barely did anything! By the way, I use pillsbury dough pie crust, its really good.
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Followed a lot of the recommendations for this recipe..i.e.–went with the premade crust, drained the frozen berries and went two tablespoons of corn starch. It was o.k. but not something I would bake again.
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This is a great recipe! I took the easy way out and used a refrigerated pie crust and 2 16 oz. bags of frozen fruit. I also added 2 Tbsp. of cornstarch to the dry mix. Delicious! Both fruits complement each other so well, and the result was very impressive!
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I took the reccomendation to add some corn starch (I added 2T) and the pie turned out well. yummy….
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I’ve made this pie twice, and it’s always gone in less than two days. I use Splenda for Baking for instead of just pure white sugar, and I use my own pie crust recipe. I also followed the recommendations and added some cornstarch. It’s still a little goey, but just right. Perfect combination of sweet and tart. Excellent with a lattice pie top or some ice cream on the side.
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I made this for my husband, who had never had anything with blackberries in it. It was a hit, so I made two more for our family reunion. Again it was a hit. I did not change a thing about the filling and it was perfect!! I did add a couple of tablespoons of cinnamon and sugar to the pie crust the second time to add a zing to the crust.
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This pie recipe is the best for all accasions and also for holidays thank you so much for sharing.
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This was ok, quite sour. Only reviewing the filling – made my usual crust. Perhaps the tartness was because I used more blackberries and less blueberries (probably 2.5 cups black and 2 cups blue), I guess I should have inreased the sugar. The filling set up fine once cooled – very liquidy right after baking, but that’s pretty normal. Made filling as per recipe except for berry amounts. Overall I was disappointed….didn’t bring out the flavour of the berries. Maybe some nutmeg or forget the lemon juice?
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this recipe turned out excellent.
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This recipe was great! I added a cup of raspberries and won a local pie contest! It’s not the sweetest, so adding more sugar could be good, if you like a sweet pie. It was a big hit…The dish was practically licked clean!
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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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My father-in-laws new favorite pie. I also just made the filling with gluten-free flower and it turned out perfect – we poured it hot over vanilla ice cream, mmmmmmm!
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I substitued the blueberries for Huckleberries and, when you are from the Northwest, it is the best of both worlds at the end of the summer. It turned out delicious. I added 1/4 cup tapioca (as I do to all my berry pies) and it was thick and juicy.
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I made this pie as well as the “Pilgrim Pumpkin Pie” from this website for Turkey Day. It was a delicious pie. All of the guests at dinner raved about how good it was. A few guests mentioned I could even sell my pies! I used my own crust recipe and latticed the top for presentation. I added 3 cups blueberries and 2.5 cups blackberries. I also added an extra Tbsp of sugar and 1/2 tsp nutmeg. YUM!! Thank you.
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Came out great! I’m not a big fan of berry pies, but this was really good.
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One of the best pies I’ve ever tasted. And I took the easy way out. I used refrigerated pie dough, a bag of frozen blackberries, blueberries and raspberries. And I topped it with a simple, butter, brown sugar, flour and cinnamon crumble. Served it with vanilla flavored whipped cream. It really tasted unbelievable. Had to cook it a little longer due to the frozen berries, but with your nice trick with the foil on the edges it was no problem. I’ll make this over and over again. Can’t wait to try it with fresh ingredients!
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This pie was a wonderful use for the last of the blueberries and blackberries I picked this summer. I didn’t change a thing except I used a Pillsbury pie crust. Excellent! I can’t wait to use fresh berries this summer.
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This was perfect!! I switched the amount of blueberries with blackberries and vice versa and added 1/4c more sugar as the wild blackberries I had were a little tart. This was my first berry pie I made from scratch and it came out absolutely wonderful. Thank you!
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Absolutely awesome!!! This is the best pie I have ever made. I did modify – used Pillsbury premade pie crust and used 2 1/4 c blueberries and 2 1/4 c blackberries and 1 cup of sugar. It was just perfect with just the right amount of sweetness. The next day, I didn’t have any pie crusts so I made the filling in a casserole, baked for 30 minutes and then served over ice cream. HEAVEN!!!
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I tweaked this a little just because I had canned filling on hand, and it was still very good. I forgot to add the lemon juice, and next time i’ll add it for sure to give the filling a little kick, since my canned stuff was a little sweet.
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My, oh my, I do love pie, and I especially enjoyed this one! I used 2 pkgs of frozen mixed berries, swapped out an equal amount of cornstarch for the flour as cornstarch has more thickening power, added a couple of grates of nutmeg across my nutmeg grater. Used an eggwash on the crush sprinkled with sugar. This is now one of my signature summer pies.
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Absolutely fabulous pie! I have never made pie crust from scratch. It was challenging, but fun! I had some tears in the top crust where the juice seeped through, and because of this my pie was pretty ugly (see pic). But regardless of looks, it was really good. My boyfriends mom couldn’t stop raving.
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Very tasty.
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Delicious!
This was my first attempt at making a pie crust from scratch, and I had a heck of a time keeping the crust in one piece, but appearances aside, this was a wonderful pie.
As I have access to both blueberry and blackberry bushes via boyfriend, I’ll surely be making this one again! -
I read all of the rave reviews for this pie, and had to try it myself! I subsituted frozen readimade whole wheat piecrusts from the healthfood store, used raw sugar(added an extra 1/3 cup), halved the butter pats, used 3 1/2 cups blackberries, and 2 cups blueberries…WOW what a wonderful pie! my husband liked it better than the desserts from the local french pastry chef.
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Made 2 of these last night. I used a package pie dough mix. I added more blackberries than blueberries(frozen). I also added a sprinkle of nutmeg. I added a 1/4 cup more of sugar because thought the blackberries would be tart. But it turned out to sweet. Next time will go with original recipe. Great pie.
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Excellent and very easy. I used frozen berries, slightly drained. I also added the 2T cornstarch per other recommendations. The pie was slightly runny when it came out of the oven but it firmed up once completely cooled – I think I will wait to slice it next time until it is cooled. I cheated and used the Pillsbury refrigerated crusts and covered the edges with foil after the first 20 minutes of cooking.
2nd time around: Filling still came out great – a litle runny, but I did not drain or defrost the frozen berries, although I did add 3T cornstarch. The crust came out terrible – much too soggy – I cheated and used the prepared pillsbury crusts. May attempt from scratch next time. -
It is an excellent recipe, together with butter flaky crust recipe it makes a delicious pie. My husband does not get tired of it and would eat it as fast as I could make it.
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Delish and pretty easy to make. The crust was yummy and we liked the hint of cinnamon with the fruit!!
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Great! Didn’t need to make any changes!
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This pie turned out perfectly!!! This was my first attempt at a fruit pie and even my mother (who is the family expert on them) was impressed. I used the Pillsbury refrigerated crust and made the lattice top – tasty, pretty and easy!
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Excellent recipe. Added a few strawberries and raspberries, which turned out great!
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This was good. I used fresh berries- about 2 1/4 cups blackberries and 3 cups blueberries. I also added nutmeg and just used the pre-made Pillsbury crust, which saved a ton of time. A good summertime dessert!
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Delicious, and makes a beautiful presentation. I used fresh berries and it came out wonderfully. This was the first time I tried a lattice pie crust as well, which was also surprisingly easy and helped make this pie look professional! It was a big hit, I would recommend it for any summer get together.
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I added raspberries to the pie. Very simple and yet so good. Thanks
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I made 3 pies. The first two turned out a bit wet, the one I made the next day (drained more liquid from the berries ad added raspberries) turned out perfect! Everyone loved it and I will be making this again!
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the bake time was a bit more for an electric oven (55-60 for a golden crust)and it needed a touch more (1 tbl spoon more) shortening and sugar (which I would the next time I make it–1.5 tsp) but the pie itself is a terrific recipe.
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I chose this recipe for my very first pie I’ve ever made. I was nervous about making a pie but this one turned out great! I couldn’t believe how good it was! The blueberry blackberry combination was excellent!
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Wonderful pie!!! My husband can’t stop eating it. 🙂
I used 2C blue, 2C black, and 2C rasberries. I also added 2T cornstarch since the blackberries and rasberries were frozen. The pie was still just a little bit runny, so i might use another tablespoon of cornstarch next time. And i guarantee, there will be many next times! Yummy!!!! -
This was fabulous. I didn’t have enough blackberries so I added some raspberries. I did use frozen berries so I took the advice of previous reviewers and added corn starch. I added 2Tbs but next time I will add a third.
Very very good! -
This pie was very good. I must say, I did have to leave out the butter because I was making it for a vegan family, and I used a frozen mix of blueberries, raspberries and blackberries. Next time I will use Martha Stewarts pastry recipe, I do not like to use shortening due to the hydrogenated oil. If I need to use frozen berries I will either thaw them first and pour off some of the juice or use 3T of cornstarch, like others suggested.
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Absolutely great! I’ve made it twice in two weeks now, my husband can’t get enough.
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This Recipe Was WONDERFUL!!! It was so yummy i had to go back for seconds. It is also great with some vanilla ice- cream, especially when warm!!!
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