Adapted from Sweet Stuff by Karen Barker; halved the sugar and added a bit more flour as the filling tends to be runny otherwise.   This also works with all blueberries, or with substitutions of raspberries or peaches.

2 — 9” pie crusts

6 tablespoons flour

½ cup sugar

¼ teaspoon salt

½ teaspoon cinnamon

2 pints blueberries

1 pint blackberries

zest and juice of one orange

1 tablespoon cold butter cut into small pieces

1 egg beaten and/or 1 tablespoon cream

Preheat oven to 400.

Roll out bottom crust to about 11” and fit into 9” pie pan.

Combine flour, sugar, salt, cinnamon in a large mixing bowl.  Toss berries and orange zest and juice in gently.  Taste for desired sweetness and add more sugar if necessary.

Place fruit mixture in the crust, mounded in the center.  Dot with butter pieces.  Roll out top crust.  Brush edges of bottom crust with egg/cream glaze.  Cover filling with the top crust, and fold its edges under the bottom crust’s and press to seal.  Scallop edges.  Brust the top crust with additional glaze.  Cut steam vents.

Place pie pan on lined baking sheet and bake for 30 minutes at 400.  Reduce temperature to 375 and bake for another 40 – 50 minutes until juices are thickened and bubbling and crust is golden brown.  Cover edges of crust with aluminum foil if necessary.

Cool completely before serving.

Print here for a printable version: BLUEBERRY BLACKBERRY PIE


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