This past Saturday found me doing a bit more baking than I have done in recent weeks. I made my weekly coffee cake and sour dough loaves, a blueberry butter cream cake (from www.thesouthernladycooks.com) for our church’s VBS this week, and this amazing pie!
Since one of my hubby’s favorite desserts is blueberry pie, I decided to make one for him as a Father’s Day dessert using not only our own blueberries, but also some of our own blackberries. I sort of followed a blueberry pie recipe that I found in my Fanny Farmer cookbook.
pastry dough for a 9-inch, two-crust pie
4 c. fresh berries…I used 2 cups blueberries and 2 cups blackberries
3 tbsp. cornstarch (more would have been better since my berries were so juicy!)
1 c. sugar
1/8 tsp. salt
1 tbsp. lelmon juice
1 tbsp. butter
1 egg, beaten with 1 tbsp. water
1/2 tsp. sugar
Line a 9-inch pie pan with half of the pastry dough. Wash the berries and put into a mixing bowl. Add the cornstarch, sugar, salt and lemon juice. Gently toss to coat the berries. Pile the mixture into the lined pie pan and dot with butter. Roll out the top crust and drape it over the fruit. Crimp or flute the edges and cut several vents in the top. Bake at 425 degrees for 10 minutes. Lower the temperature to 350 degrees and bake for 30 more minutes. Remove pie from oven and brush with egg wash; bake for another 5 minutes. Brush with egg wash again and bake for 5 more minutes. Brush with egg wash a 3rd time and sprinkle with the 1/2 tsp. sugar. Bake for 5 more minutes. Cool on a rack. Serve with vanilla ice cream or whipped topping.