The Tuesday Treat: Blueberry-Blackberry Pie

For an explanation of The Tuesday Treat, see here.

Blueberry-Blackberry Pie

Two pies in as many weeks? ‘Tis the season after all. And how better to celebrate this glorious last month of summer than with a blueberry pie? I threw in a handful of blackberries here (also in season) just because I had them; you needn’t, especially if you love that pure, sweet blueberry-taste absolutely untouched. I have a craving for chocolate cake coming on (next week!) but in the meantime I am going to make good use of all this delicious fruit for as long as it lasts.

Crust
1 1/2 cups all-purpose flour, plus extra for rolling
1 cup whole wheat pastry flour
1 cup (2 sticks) unsalted butter, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
4-6 tablespoons ice water

Filling
4-5 cups blueberries
1 cup sugar
4 tablespoons cornstarch
1/2 teaspoon cinnamon
dash vanilla extract
optional: one cup blackberries

Combine flours, salt, and sugar in a bowl. Cut in the butter using a pastry cutter, fork, or simply your hands. Mix and crumble together until the mixture resembles coarse meal. Add ice water 1 Tbsp at a time, tossing and stirring with a fork until it just holds together. Wrap in plastic wrap and let rest in fridge at least 1/2 hour.

Heat oven to 425 F.

Whisk the sugar, cornstarch and cinnamon together, then add the blueberries (and blackberries if using) and vanilla and toss lightly to combine.

Divide ball of dough in half, and roll out 1 dough disk on floured work surface to about a 11-inch round. Transfer to 9-inch-diameter pie dish (glass or pottery). Trim excess dough, leaving 3/4-inch overhang.

Spoon filling into pie crust, discarding the majority of the liquid that has pooled in the bowl.

Roll out the other disc and fit onto the pie dish. Press the edges of the dough together, then crimp with a fork (trim any excess or sort of tuck and press to incorporate into the rest of the dough). Make four slivers in the center of the pie.

Bake the pie in the middle of the oven for 25 minutes. Reduce the temperature to 350°F and bake the pie for 35-45 minutes more, or until the crust is golden and the filling bubbly. Cool on a rack until room temperature before cutting.