Blueberry And Blackberry Pie Recipes

BLUEBERRY AND BLACKBERRY PIE

Blueberry and Blackberry Pie image

The combination makes this pie wonderful and not as sweet as some other pies. My blueberries and blackberries come in at the same time and I can make this pie every night and the kids will devour it. Be sure to stock up on vanilla ice cream to go with it!

Provided by mary winecoff

Categories Pie

Time 50m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

1 package refrigerated pie crust
4 cups blueberries
1 1/2 cups blackberries
3/4 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 cup butter, sliced

Steps:

Place one portion of pie crust in pie pan.
Place blackberries and blueberries in large bowl.
Add sugar, cinnamon and flour and mix.
Pour into pie crust and dot with butter.
Add remaining pie crust to top (I sometimes lattice this.).
Cook at 350 degrees 45 minutes until brown and bubbling.
Top with vanilla ice cream.

BLACKBERRY AND BLUEBERRY PIE

Blackberry and Blueberry Pie image

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.

Provided by Debbie Sanchez

Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes

Time 1h45m

Yield 8

Number Of Ingredients 11

Ingredients

⅔ cup shortening, chilled
2 cups all-purpose flour
1 teaspoon salt
5 tablespoons cold water
¾ cup white sugar
⅓ cup all-purpose flour
½ teaspoon ground cinnamon
4 cups fresh blueberries
1 ½ cups fresh blackberries
1 tablespoon lemon juice
2 tablespoons butter

Steps:

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.
Preheat oven to 425 degrees F (220 degrees C).
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.
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.

Nutrition Facts : Calories 435.5 calories, Carbohydrate 59.9 g, Cholesterol 7.6 mg, Fat 20.7 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 6.2 g, Sodium 313.2 mg, Sugar 27.3 g

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