This is the berry pie recipe that I use for a variety of berries like: strawberry, raspberry, blackberry, and boysenberry. The quantity of berries is 4 ½ cups which can be divided into thirds to create a mixed berry pie or any combo thereof. Such as 1 ½ cups blackberry, 1 ½ cups strawberry, and 1 ½ cups raspberry. For this pie I went ⅔ cups blackberry and ⅓ cup strawberry. I find that using a slightly tarter berry, like strawberry or raspberry, offsets the sweetness of blackberries very nicely. You could go 100% blackberry as well. So feel free to make it into the pie that you desire.
For the crust I use the pâte brisée recipe from chefsteps.com and just double the recipe so that I can have a top and bottom crust. This dough is my all-time favorite and I use it for all my sweet and savory pies. It’s flakey and light, rolls out well, and is easy to work with due to the butter to flour ratio being almost 50:50 (which is what a pâte brisée is anyways). If you have your own pie dough recipe, by all means use it. Just a heads up for the pâte brisée, start that a day or so before you’re ready to bake the pie. If you want a gorgeous crust as your end product, the dough has resting periods to go through before baking. So read ahead. It’s super easy to throw together, just a long waiting period before rolling out and finally baking.
For pâte brisée recipe, click here. (double the recipe so you have a top and bottom crust)
Or a basic pie dough recipe you already have.
3 cups fresh blackberries
1 ½ cups fresh strawberries
Juice from ½ lemon
1 cup Turbinado sugar
6 tablespoons Tapioca Starch
1 egg, beaten
Prepare your crust ahead of time as per instruction for pâte brisée or your own. Here with the dough for the top crust you can get as creative as you want or simply do it as a lid, but make sure there’s holes or vents you cut in it so the juices can release steam and thicken. When ready to fill and bake proceed as follows.
Place berries, lemon juice, sugar, and tapioca starch in a large bowl. With a large rubber spatula, gently toss together until the tapioca starch has dissolved and there’s no more white bits.
Spoon the filling into the dough lined pie dish in an even layer.
Take your prepared top pie dough and place on top evenly or do your decorations or lattice work now.
Preheat oven to 375F.
Using a pastry brush, brush beaten egg over the top of the pie dough (this helps make it golden and shiny as it bakes) and cover carefully with tinfoil. Try not to have tinfoil laying on and touching the pie crust because the crust will stick to the tinfoil as it bakes and when you go to remove the tinfoil, parts of your crust will tear off. 🙁
With your rack in middle position, place your pie dish inside the oven and bake 45-50 minutes. Then remove tinfoil and continue baking until the crust is golden and the filling is bubbling and thick. This can take up to around 30 minutes more. I set my timer to check it every 10 minutes at this point to prevent burning. If your crust is looking like it’s browning too quickly, you can place the tinfoil back on for the remainder of time.
Remove from oven and let cool. Serve it warm or room temperature. Keeps well when covered tightly in plastic wrap at room temperature for up to 3 days.