Blueberries and black raspberries make a sweet summer pie!
Bluerazz Pie
4 cups blueberries
2 cups black raspberries
1 cup sugar
⅓ cup tapioca
½ tsp almond extract
pinch of salt
1 tbsp heavy cream
1. Preheat the oven to 400°F and place a baking sheet in the oven to heat up.
2. Mix together sugar, tapioca, and salt. Add to the berry mixture, and stir to combine. Fold in almond extract.
3. Roll out the bottom crust to fit a 9in pie plate, about a 13in circle. Put the crust in the pie plate, trim the excess dough that hangs over the sides so the pie crust covers just the rim of the pie plate. Use excess dough to fix any tears. Refrigerate to firm up the dough before adding the filling.
4. Roll out top crust to 13in. Removed chilled pie crust from fridge and add the berry filling. Place top crust over the pie, trying to center it. Fold the top crust over the edge of the bottom crust, pinching to seal. Use your fingers to crimp the folded over dough. Alternatively trim the top crust to match the overhang length of the bottom crust and use a fork to crip the edges shut. Feel free to roll out excess dough and cut out shapes to decorate the pie.
5. Cut vents in the top of the pie and brush with heavy cream.
6. Cover the edges of the crust with tin foil to prevent excess browning (these will be removed part way through the bake time). Place on baking sheet in oven and bake for 20 min. Remove foil, reduce the oven temperature to 375°F and bake for 40 more min. If the crust starts to brown too much, cover it with foil.
7. Let pie cool completely before serving. Enjoy!
This pie marked the last of our black raspberries this season, but it was sure a delicious way to end. What could go wrong when mixing my two favorite berries. The almond extract helps bring out the blueberry flavor and blends nicely with the sweetness of the raspberries. This might be my new favorite pie.
This pie also marks the beginning of blueberry season for me! I'm a bit late with it's start but I think I can make up for that in enthusiasm. This past week I went blueberry picking with my mom and brother. We picked the perfect day because they had just opened up a new blueberry field so the bushes were loaded! Between the three of us we picked 15 lbs of blueberries! This means blueberry bakes for days and I'm pumped.
But back to the crust maters at hand, I had some trouble with completely baking the bottom crust, which is why I baked the pie in a metal pie tin and placed it on a preheated baking sheet in the oven. It can be tricky to bake the bottom crust through with such juicy berries without burning the top. But even if the bottom crust gets a little soggy, it's still a tasty pie.
I hope your able to try this out and enjoy it as much as I do. Happy baking! :)
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