Ingredients:

  • 2 ¾ cups All-Purpose Flour
  • 1 tablespoon Granulated Sugar (for pastry)
  • 1 teaspoon Fine Sea Salt
  • 8 oz Unsalted Butter, chilled and cubed
  • ½ cup to ⅔ cup Ice Water
  • 3 cups Fresh Blueberries
  • 2 cups Fresh Blackberries
  • ¾ cup Granulated Sugar (for filling)
  • ¼ cup Cornstarch (or Tapioca Starch)
  • 1 tablespoon Fresh Lemon Juice
  • 1 teaspoon Lemon Zest
  • ½ teaspoon Ground Cinnamon (optional)
  • 2 tablespoons Unsalted Butter, cut into small dots
  • 1 Large Egg, lightly beaten
  • 1 tablespoon Milk or Heavy Cream
  • 2 tablespoons Turbinado Sugar

Instructions:

  1. Whisk the flour, 1 tablespoon of sugar, and salt in a large bowl.
  2. Add the chilled butter cubes. Use a pastry blender, fingertips, or a food processor (pulsing only) to cut the butter into the flour until the mixture resembles coarse sand mixed with pea-sized pieces of butter. Do not overmix.
  3. Gradually drizzle in the ice water, one tablespoon at a time, mixing until the dough just comes together when squeezed.
  4. Divide the dough in half. Shape each half into a thick disc, wrap tightly in cling film, and refrigerate for a minimum of 60 minutes.
  5. Gently combine the blueberries and blackberries in a large bowl.
  6. In a separate small bowl, whisk together the ¾ cup sugar, cornstarch (or tapioca), lemon zest, and cinnamon.
  7. Pour the dry mixture over the berries, add the lemon juice, and gently toss until the fruit is evenly coated. Let the filling sit for 10-15 minutes while you roll the pastry.
  8. Preheat oven to 425°F (220°C). Place a foil-lined baking sheet on the bottom rack to catch spills.
  9. On a lightly floured surface, roll one disc of chilled dough into a 12-inch (30 cm) circle. Carefully transfer the dough to the pie plate. Trim the edges, leaving a 1-inch (2.5 cm) overhang.
  10. Spoon the fruit mixture into the crust. Distribute the small dots of butter evenly over the top of the filling.
  11. Roll the second dough disc into an 11-inch (28 cm) circle. Place it over the filling.
  12. Trim the top crust, fold the edges under the bottom crust, and crimp the edges tightly to seal. Cut 4-6 vents into the top crust using a sharp knife to allow steam to escape.
  13. Whisk the egg and milk/cream together to create the egg wash. Brush the entire surface of the pie. Sprinkle generously with Turbinado sugar.
  14. Bake at 425°F (220°C) for 15 minutes (Phase 1). Reduce the heat to 375°F (190°C) and bake for another 55–60 minutes (Phase 2). If the crust browns too quickly, loosely tent the edges with foil after 30 minutes.
  15. The pie is done when the crust is deeply golden brown and the filling is actively bubbling thickly in the vents.
  16. Remove the pie and place it on a wire rack. Let it cool completely (3–4 hours minimum) before slicing. Cooling is mandatory for the filling to properly set.