Blueberry/Blackberry Pie

Saw fresh blackberries at Wegman’s and decided to turn it into a pie on my day off.

I adapted this from a Food Network recipe.

For the Pie Crust:

1 1/4 cups flour

1 teaspoon salt

4 ounces cold unsalted butter

1/4 cup ice water

For the filling:

2 cups fresh blackberries

2 cups frozen blueberries

zest from one lemon

1/2 cup sugar

1/4 cup flour

2 teaspoons lemon juice

1 tablespoon fresh minced ginger

For the crumble:

1 cup flour

3/4 cup toasted slivered almonds

1/4 cup sugar

1 teaspoon ground cardamom

4 ounces melted butter

Preheat the oven to 350 degrees.

For the Pie crust: In a food processor, combine the flour, salt and butter and pulse until the mixture resembles coarse crumbs. Add the water and pulse just until the dough begins to come together. Do not overprocess. Turn the dough onto a floured board and shape into a flat disc. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out the dough to a 10-inch circle that is 1/8-inch thick. Place in a 9-inch pie dish and blind bake for 10 minutes. Remove from the oven and cool completely.

For the filling: In a large bowl, gently mix together the blackberries, sugar, flour, lemon juice and ginger. Pour the mixture into the cooled pie shell.

For the Crumble: In a bowl, mix together the flour, almonds, sugar and cardamom. Mix in the melted butter. Top the pie with the crumble and place in the oven and bake for 30-40 minutes, or until the crumb topping is golden brown. Remove from the oven and cool completely.

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