Black and Blue Pie with Lattice Crust
A classic berry pie combining tart blackberries and sweet blueberries with a buttery double crust. The berries macerate to release their juices before baking, creating a rich filling that's balanced by the flaky pastry exterior. Golden-brown crust with a glossy egg wash and crispy sugar topping makes this dessert perfect for summer gatherings, potlucks, or holiday tables. This version uses a simple lattice or full crust top and employs a two-temperature bake to ensure the crust sets before the filling bubbles over.
Ingredients
- 3 cup blackberries, rinsed
- 3 cup blueberries, rinsed
- ½ cup granulated sugar
- ½ cup all-purpose flourcornstarch2 tablespoonthickenergluten-free
stronger thickening
- 1 prepared or homemade double-crust pie crust
- 1 egg, separated
- 2 tablespoon white sugar
Instructions
- 1
Preheat oven to 425F.
- 2
Combine blackberries and blueberries with granulated sugar and let macerate for 15 minutes at room temperature.
- 3
Stir flour into the macerated berry mixture.
- 4
Place bottom pie crust into a 9-inch pie pan.
- 5
Brush egg white over the bottom crust.
- 6
Pour berry filling into the crust.
- 7
Top with second crust or arrange in a lattice pattern.
- 8
Whisk together remaining egg white and yolk.
- 9
Brush egg mixture over the top crust.
- 10
Sprinkle white sugar evenly over the top.
- 11
Bake at 425F for 15 minutes.
- 12
Reduce heat to 375F and bake 30-40 minutes until crust is golden brown.
Tips
Chill pie dough for at least 30 minutes before assembly to prevent shrinking during baking and ensure a flaky crust.
Macerating berries releases juices that thicken as they bake, so don't skip this step or the filling will be runny.
If crust edges brown too quickly, cover them with foil during the final baking stages to prevent burning.
Good to Know
Cover with plastic wrap or aluminum foil. Refrigerate up to 3 days. Room temperature storage not recommended due to egg wash and cream risk.
Assemble pie up to 4 hours in advance, cover, and refrigerate before baking. Unbaked pie can be frozen up to 2 months; add 10-15 minutes to bake time if baking from frozen.
Serve at room temperature or slightly warm with vanilla ice cream or whipped cream. Allow at least 2 hours for filling to set before slicing.
Common Mistakes
Skip egg white on bottom crust to avoid soggy crust from filling juices.
Use thickener with berries to avoid overly runny filling that leaks through lattice.
Don't skip maceration to avoid watery filling from released juices.
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen berries instead of fresh?
Yes, but thaw and drain them first to remove excess liquid. Frozen berries release more juice when macerated, so consider reducing maceration time to 10 minutes and increasing flour by 1 tablespoon to compensate.
What if my crust cracks when transferring it to the pie pan?
Gently press cracks together with your fingers or patch with dough scraps moistened with water. Chilling dough before handling makes it less prone to cracking. If using store-bought crust, it's more forgiving.
How long can I keep this pie, and can I freeze it?
Refrigerate baked pie up to 3 days covered. Unbaked assembled pie freezes up to 2 months; bake directly from frozen, adding 10-15 minutes. Avoid freezing baked pie as the crust texture suffers upon thawing.