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–+ servings
lattice-topped berry pie on marble counter.
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4.60 from 5 votes

Blackberry Raspberry Pie

A perfect summer dessert: raspberries and blackberries and mixed with sugar and lemon juice before being baked for the perfect sweet-tart combination.
Prep Time45 minutes
Cook Time45 minutes
Chill time3 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: berry pie, Summer
Servings: 8 slices
Calories: 355kcal
Author: Katie

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

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.
    pie crust in plate with flour.
  • 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.
    berry filling in pot.
  • 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.
    pie crust on counter filled with berries
  • 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.
    finished berry pie.
  • 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

If you are using a glass pie plate, you can monitor the bottom of the pie while baking to make sure that the crust turns golden brown, which means it's fully baked and crispy.
A pie shield is handy to keep the crust from over-browning
You can make a lattice or cut-out design on the top crust to make the pie look better and have a crispier top crust. This design also allows steam to escape. If you want pretty lattice strips, you'll need a pastry wheel to cut the crust.
Be careful not to overcook the filling. You just need to allow the berries to release their juices and break down a bit, not make jam.

Nutrition

Calories: 355kcal | Carbohydrates: 60g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 176mg | Potassium: 227mg | Fiber: 8g | Sugar: 31g | Vitamin A: 152IU | Vitamin C: 29mg | Calcium: 42mg | Iron: 2mg