I would be totally, completely, 100% content if it was summer year-round. I would even settle for six months of summer. That would allow enough time for one snowfall, a few nights that require the fireplace, and enough chances to rock scarves and sweaters. But ideally, summer is my season. I attribute it to a combo of the weather and the food. Warm sunshine (sometimes unbearably hot rays in Texas) and my favorite- the bright, refreshing flavors of sweet fruit. So, with fall approaching, we needed to squeeze out the last bit of summer by baking up a classic berry pie.
It wasn’t until we started baking the pie that we realized we weren’t actually big pie aficionados. I think the last time I had pie was…two Thanksgivings ago? I guess we just weren’t huge fans of the dessert. Welp, consider us converted. After realizing how simple and delicious this recipe is, I’m Team Pie.
Now I have to warn you, since this was our first time baking a pie and only the second time using an unfamiliar European convection oven (we don’t talk about that first time- RIP burnt cookies), the presentation was less than perfect. But who actually cares what it looks like (fine, we really cared) when it tastes so darn good! I snagged the crust recipe from the Food Network, it’s quick and easy enough.
Since blueberries and blackberries are slipping out of season, frozen ones would do just fine. If you have the chance though, get to your farmers market ASAP and snag some berries to MAKE THIS PIE.
Maybe dabbling in other fall pie flavors will help me cope with the changing of the seasons. Dealing with feelings = food…amiright?
OH. We had leftovers so um…we put it in a milkshake. OBVIOUSLY.
Seriously, you should purposely not eat it all just for the sake of making this milkshake. Just pop the leftover pie into the freezer and you’ve got tomorrow’s dessert (or midnight snack). Also, it looks like a smoothie. Which means its healthy.
Double Berry Pie
Prep Time: 1 hour (including time needed to chill dough)
Cook Time: 30-40 minutes
Yield: 1 pie
- 3 1/2 cups all-purpose flour
- 1 1/2 tbsp. sugar
- 1 1/5 tbsp. salt
- 12 tbsp. cold unsalted butter, diced
- 1/2 cup shortening (we used Crisco)
- 1 cup ice water
- 3 cups blueberries
- 3 cups blackberries
- 3 tbsp. cornstarch
- 1 tsp. lemon juice
- 1/2 tsp. lemon zest
- 2 tbsp. butter, diced
- 1 egg
- In a large bowl, mix together the flour, salt, and sugar until well combined. Using your hands, add butter and toss until its just coated. Rub butter between thumb and forefingers to incorporate into flour mixture until butter is in lima bean-sized pieces and comes together in quarter-sized clumps when squeezed in palm, about 2 minutes.
- Add the shortening and toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces and comes together in fist-sized clumps when squeezed, about 1 minute.
- Drizzle in half of the ice water and rake through mixture with fingers until just moistened. Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten. It will begin to come together. Dough is moist enough when it is moistened through but is not wet when pressed. Do not overwork the dough!
- While rotating the bowl with one hand, push dough between other palm and side of bowl to gather into a ball. Wrap the dough in plastic wrap and press it into a flat disk. Place in coldest part of refrigerator for at least 30 minutes.
- While the dough is chilling, preheat the oven to 400 degrees Fahrenheit.
- Combine the berries, cornstarch, lemon juice, and zest in a mixing bowl.
- Allow the mixture to sit about 20 minutes, mixing occasionally.
- Once the dough has chilled, cut the dough in half and place one half back in the refrigerator. On a lightly floured surface, roll out the dough and fit into a 9-inch pie pan. Trim the edges leaving a bit of overhang and crimp the dough around the rim. Using a fork, poke a few holes in the bottom. Place the pan in the fridge as you roll out the second half of dough into about a 9-inch circle. Cut the dough into 11 1/4-inch slices.
- Spoon the berry mixture into the pan and sprinkle the diced butter evenly over the mixture. Arrange the sliced dough in a lattice pattern and crimp the edges together. Lightly beat the egg with a little water and brush the top of the pie with the egg wash.
- Place the pan on a baking sheet and bake the pie for about 45 minutes, or until the filling is bubbling and the crust is golden. Cool before serving, then eat up!
Now lets talk round two and do this milkshake thang…
Berry Pie Milkshake
Prep time: 10 minutes
Yield: 2 shakes
- 1/4 frozen Blueberry + Blackberry Pie
- 1/4 cup milk (plus more if needed)
- 1 tsp. vanilla extract
- 1 pint vanilla ice cream, softened
- Roughly chop up the frozen pie into chunks (crust n’ all).
- Pour the chopped pie pieces into a blender, then add the ice cream, milk, and vanilla.
- Blend until smooth and creamy, and drizzle in more milk if necessary.