Black and Blueberry Pie
My husband's favorite birthday pie! Great for summertime berry picking.
Servings: 1 pie
Ingredients
Filling Ingredients:
- 24 oz blackberries
- 6 oz blueberries
- 1 cup cane sugar
- 1/3 cup tapioca starch
- zest of one lemon
- pinch of salt
- pinch of cinnamon
Pie Crust Ingredients:
- 2.5 cups all purpose flour
- 1 tbsp cane sugar
- 1 tsp kosher or sea salt
- 1 cup cold butter, cubed 2 sticks
- 3-5 tbsp cold orange juice
Instructions
- Make your pie crust ahead of time by adding the flour, sugar, and salt to a food processor. Add the butter in bits at a time until it is all incorporated. Slowly add in the orange juice, starting with just 3 tbsp, until the dough comes together. Add in a little more OJ if necessary.
- Remove the dough from the food processor and divide in two. Form into two round flat discs. Wrap one in plastic wrap and place in the fridge. Roll the other disc out to about 1/8-1/4 inch in thickness and carefully transfer to your pie dish. Place in the freezer for at least 4 hours.
- Preheat your oven to 375 degrees.
- Mix everything for the filling and smush some of the berries so it all turns into a nice liquidy mess. Fill the frozen pie crust. Roll out the other half of the pie crust and form a lattice overtop the berries.
- Bake for 60 minutes, then add an aluminum foil tent over it and bake for 10 more minutes.