Ingredients:

  • 375 g (3 cups) All-Purpose Flour
  • 1 Tbsp Granulated Sugar (for crust)
  • 1 tsp Fine Sea Salt
  • 225 g (1 cup / 2 sticks) Unsalted Butter, cut into ½-inch cubes and deeply chilled
  • 120 – 150 ml (½ to ⅔ cup) Ice Water
  • 450 g (3 cups) Fresh Blueberries (washed and dried)
  • 450 g (3 cups) Fresh Blackberries (washed and dried)
  • 175 g (¾ cup) Granulated Sugar (for filling)
  • 50 g (¼ cup) Cornstarch or Tapioca Starch
  • 1 Tbsp Lemon Juice, fresh squeezed
  • Zest of 1 large Lemon
  • ½ tsp Ground Cinnamon
  • Pinch of Nutmeg
  • 1 Large Egg (for egg wash)
  • 1 Tbsp Milk or Cream (for egg wash)
  • 1 Tbsp Coarse Turbinado Sugar (for sprinkling)

Instructions:

  1. Combine Dry Ingredients: Whisk the flour, sugar, and salt together. Cut the chilled butter into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter remaining.
  2. Add Water & Chill: Gradually stream in the ice water, mixing just until the dough comes together. Divide the dough in half. Form each half into a flat disk, wrap tightly, and chill for a minimum of 60 minutes.
  3. Prepare Filling: In a large bowl, gently toss the blueberries and blackberries with the filling sugar, cornstarch, lemon juice, lemon zest, cinnamon, and nutmeg. Allow the mixture to stand for 15-20 minutes.
  4. Roll and Blind Chill: Roll one disk of dough into a 12-inch circle and transfer it to the 9-inch pie plate. Trim the excess, leaving a 1-inch overhang. Prick the bottom crust all over with a fork (docking). Place the lined pie plate in the freezer for 15 minutes.
  5. Assemble the Pie: Pour the prepared berry filling into the chilled bottom crust. Roll the second disk of dough for the top crust and place it over the filling, creating vent slits or a lattice.
  6. Finish Crust: Fold the top edge under the bottom edge and crimp to seal. Whisk the egg and milk/cream together for the egg wash. Brush lightly over the top crust and sprinkle generously with coarse Turbinado sugar.
  7. Bake: Preheat oven to 220°C (425°F). Place the pie on a baking sheet. Bake for 15 minutes at high heat. Reduce the oven temperature to 175°C (350°F) and continue baking for 45-50 minutes, covering the edges with foil if they brown too quickly.
  8. Cool: Remove the pie from the oven when the juices are bubbling thickly and the crust is deep golden brown. Cool completely on a wire rack for at least 3–4 hours before slicing to allow the filling to set.