Blackberry Raspberry Pie

How to make a Blackberry Raspberry Pie is simple & easy! This pie is perfect for sharing and comes with a delicious pie crust. It’s a butter based pie crust filled with a heavenly load of blackberries & raspberries.

I really love berries in a dessert especially when it involves pastry and ice cream. I think it’s the mixture of hot and cold! So serve yourself a slice with your favorite ice cream.

Tips For The Best Blackberry Raspberry Pie:

• Keep the butter in the fridge until you are ready to use it, that way the pie crust is extra flaky.

• Chill your water in the fridge before making the pie crust.

Enjoy! x

Blackberry Raspberry Pie

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Yield: 8

Author: Paige

Prep time: 20 MinCook time: 60 MinInactive time: 30 MinTotal time: 1 H & 50 M

This tasty blackberry raspberry pie is perfect for serving friends and family! Super fragrant filling and buttery flakey pastry makes this fruit pie the best you'll ever make!

Ingredients

Pie Crust

• 3 3/4 cups all-purpose flour
• 1 1/2 cups butter, chilled & cubed
• 2 teaspoons apple cider vinegar
• 4 - 6 teaspoons, chilled water
• 1 teaspoon white sugar
• Pinch of salt
• 1 egg, whisked

Blackberry Raspberry Pie Filling

• 3 cups frozen blackberries
• 3 cups frozen raspberries
• 1 teaspoon vanilla essence
• 2 1/2 tablespoons corn flour
• 2 tablespoons lemon juice
• 1/2 cup white sugar

Instructions

1. Preheat oven to 375 degrees F fan bake.
2. In a large bowl stir flour, sugar, and salt. Cut butter into the flour mixture until it’s the texture of sand with some almond size chunks of butter still visible.
3. Add the apple cider vinegar and 1 - 2 teaspoons of chilled water. Stir the mixture until a dough ball forms. Otherwise continue adding water very slowly until ball forms.
4. Use your hands to incorporate a little extra water if the dough is a little dry, this will help prevent cracking later. Avoid kneading the dough too much.
5. Split dough in half. Roll out one of the halves into a flat disk 13-inches / 33 cm in diameter. Line the bottom of your pie dis. Create a flat disk with the other half and place in the fridge too chill.
6. In a large bowl mix berries, vanilla essence, corn flour, lemon juice, and sugar. Pour into the pie dish.
7. Roll out your other ball of dough. If you are not going to weave it, cut some small steam vents.
8. Place your top crust. Press the edges around your pie crust, trim the excess using a sharp knife or scissors. Fold the edges back towards the center of the pie, pressing with your fingers. Brush pastry with egg.
9. Place in oven for 55 - 60 minutes. Cover the top of the pie with tin foil 30 - 40 minutes into the cook to prevent the top of the pastry burning.
10. Remove from oven when pastry is cooked through, allow pie to rest for 20 - 30 minutes once removed from oven before slicing.
11. Enjoy! x

Nutrition Facts

Calories

633

Fat

36 g

Sat. Fat

22 g

Carbs

70 g

Fiber

8 g

Net carbs

63 g

Sugar

18 g

Protein

9 g

Sodium

289 mg

Cholesterol

112 mg

https://www.stripesandwillows.com/recipes/blackberry-raspberry-pie

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blackberry raspberry pie, blackberry pie

dessert

American

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