Blackberry Raspberry Pie (A Favorite)
A blackberry-raspberry pie is about as simple as it gets. Frozen berries work perfectly here, so you can make it any time, not just summer. Just remember to chill it properly for beautiful slices. A classically beautiful family favorite recipe for blackberry season.
Blackberry Raspberry Pie
Equipment
- Pie plate
- saucepan
- cooling rack
Ingredients
- 2 prepared pie crusts (1 top, 1 bottom)
- 3½ cups blackberries
- 3½ cups raspberries
- 1 cup sugar (adjust more according to taste)
- 2½ tablespoons lemon juice
- 2 tablespoons cornstarch
For topping the crust
- 1 tablespoon milk
- 2 tablespoons coarse sugar
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Instructions
- Prep. Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). To make cleanup easier, line a baking pan with aluminum foil. Sprinkle some flour on the pie plate and gently place the bottom crust, then carefully put the bottom crust into it, cutting off any excess.
- Make the Filling. Combine the blackberries, raspberries, and sugar in a large saucepan over medium heat. Stir for around 5 minutes until the sugar dissolves and the berries release their juices. Once done, taste the mixture and add more sugar, if needed, one tablespoon at a time. Mix cornstarch and lemon juice in a separate bowl to make a smooth slurry. Gradually pour this mixture into the simmering berries while stirring continuously. Continue to cook and stir for 2-3 more minutes until the mixture thickens slightly.
- Assemble the pie. After preparing the berry mixture, let it cool for 10 minutes so the bottom crust doesn't become soggy. Then, pour the slightly cooled berry filling into the pie crust that you have prepared. Cover the filling with the top crust and seal the edges by crimping with a fork or your fingers. Make small slits in the top crust to allow steam to escape. Finally, brush the top crust with milk and sprinkle coarse sugar for a shiny and sweet finish.
- Bake. Put the pie on a baking sheet you've prepared earlier and bake it in an oven that you have preheated for 40-45 minutes. Make sure it turns golden brown and the filling bubbles through the slits. If the edges of the crust become brown too quickly, cover them with foil strips or a pie crust shield halfway through baking.
- Chill and serve: After baking the pie, put it on a cooling rack and let it cool for about 2 hours at room temperature. Then transfer it to the fridge and let it chill throughly before serving. If you skip this step, it will be very runny.
Video
Notes
Five years ago we put in some apple trees and a bunch of berry bushes. The apple trees have been… interesting (nope, still no apples), but the berries? They’ve been perfect.
Every June and September, we get blackberries and raspberries at the same time. And that means pie. It’s actually become one of those simple traditions we look forward to twice a year.
More Tips
If you prefer very sweet pies, add more sugar to this recipe. I suggest starting with 1 cup, but adjusting to your taste is up to you. The sweetness of the berries may vary, so taste the filling before adding more sugar. If you prefer it less sweet, one cup of sugar may be enough.
Coarse sugar that will hold its shape in the oven gives the crust a yummy sweetness and crunch.
Frozen berries work well in this recipe, but of course so does fresh.
Adding lemon juice to the filling brightens the flavors of the pie. But be sure to zest them first and save the zest.
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About the Ingredients
The crusts: Two basic pie crusts. Top and bottom.
The berries: Equal parts blackberries and raspberries. These work perfectly together.
Sugar: Start with a cup. Taste your berries and adjust up or down.
Lemon juice: Makes the flavors pop. Don’t skip it.
Cornstarch: This thickens everything up. Exactly what you need.
For the top: Brush with milk and sprinkle with coarse sugar for a crisp, golden crust.
Just like that, you’ve got a perfect summer pie. Make it with fresh berries if you have them, or grab a bag of frozen ones. Either way, you’ll end up with something simple and lovely.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.