Blackberry and Blueberry Pie

157 Reviews 15 Pics
  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 45 m
Debbie Sanchez
Recipe by  Debbie Sanchez

“This is a delicious berry pie that combines both blueberries and blackberries. You can use fresh or frozen berries. Marionberries may be substituted for blackberries.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 9-inch pie



  1. Cut shortening into 2 cups flour and salt until the shortening is the size of small peas. Sprinkle in water 1 tablespoon at a time until flour is moistened. Gather into a ball, wrap with plastic, and refrigerate at least 30 minutes. Divide the dough in half and roll out half on a lightly floured board. Line a 9-inch pie dish with the pastry. Roll out the top crust and set aside.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Mix sugar, 1/3 cup flour, and cinnamon. Stir in berries to coat. Pour the filling into the pastry-lined pan. Sprinkle with lemon juice and dot with butter. Cover with top crust; cut slits in the top to vent the steam. Seal the crust and flute the edges.
  4. Cover the edges of the crust with foil to prevent over-browning. Bake in the preheated oven until the crust is golden brown and the juices are bubbling, about 45 minutes. Remove foil during the last 12 minutes of baking.

Share It

Reviews (157)

Rate This Recipe
A cook in Arlington, VA

A cook in Arlington, VA

This was good even with frozen berries. Some reviewers found the filling too runny so I thawed and drained the berries first, and also added 2 T of cornstarch to the sugar/flour mix (and increased the sugar to 1 cup per other reviewers). The pie was not runny at all. After it cooled, I could slice it into neat wedges without the filling spilling out the edges. The pie was a little on the skimpy side--I'd use more berries than the recipe calls for if using frozen berries. Also, don't be afraid to adjust the ratio of the two berries; I used equal parts of both berries and it wasn't too tart. The crust wasn't bad but it wasn't terrific. If you already have a good crust recipe, I'd stick with it.



this was so simple i couldn't believe it- it took all of 10 minutes to make- (mind you i used a ready made crust)- however, i followed the suggestions and used 1 cup of sugar and 1 tbsp of cornstarch- the cornstarch was a great idea but the extra sugar?-uhuh it was far too sweet- next time i will stick with the original recipe- but remember cooks: i think it depends A LOT upon the very fruit YOU are using- taste your blackberries - if they are really sour, then for sure use 1 cup of sugar- if they are not so sour and your blueberries are very sweet (like in my case), only use 3/4 cup of sugar- that's my suggestion!

Tracy Mulder

Tracy Mulder

I made four of these pies to take to the cottage recently, and they were simply amazing. Our guests couldn't get enough! We served each slice warmed with a big scoop of homemade vanilla ice cream. This was just a sensational dessert. Thank you for posting this recipe. It will be made often. (I used both frozen blackberries and blueberries as fresh were not available at the time.) They were perfect!

More Reviews

Similar Recipes

Blueberry Pie

Blueberry Pie

Creamy Blueberry Pie

Creamy Blueberry Pie

Blueberry Crumb Pie

Blueberry Crumb Pie

Topless Blueberry Pie

Topless Blueberry Pie

Blueberry Cheesecake Pie

Blueberry Cheesecake Pie

Jan's Fresh Blueberry Pie

Jan's Fresh Blueberry Pie


Amount Per Serving (8 total)

  • Calories
  • 436 cal
  • 22%
  • Fat
  • 20.7 g
  • 32%
  • Carbs
  • 59.9 g
  • 19%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 313 mg
  • 13%

Based on a 2,000 calorie diet



previous recipe:

Blueberry Pie


next recipe:

Topless Blueberry Pie