Happy Pi(e) Day! With fresh blueberries, blackberries, and a touch of lemon, this blueberry blackberry pie has a flaky pastry crust and is topped with pie crust Mickey heads!
Course
Dessert
Keyword
Pie
Prep Time20minutes
Cook Time45minutes
Rest Time2hours
Total Time3hours5minutes
Ingredients
Pastry Crust
1teaspoonsalt
⅔cupwater, very cold
3cups + 2 tablespoons all-purpose flour
1cup + 5 tablespoons unsalted butter, very cold
Blueberry & Blackberry Filling
¾cupgranulated sugar
4 ½tablespoonscornstarch
pinchsalt
1tablespoonlemon zest, finely grated
3tablespoonsfresh lemon juice
18ozfresh blackberries, washed and dried
9ozfresh blueberries, washed and dried
Instructions
Pastry Crust
In a small bowl, add salt to the water. Stir to dissolve. Keep cold until ready to use.
Put the flour in the food processor. Cut the butter into 1-inch pieces. Scatter over the flour and pulse briefly until the mixture forms large crumbs and the butter is in pea-sized chunks.
Add the water mixture; Pulse for several seconds until the dough begins to come into a ball but is not totally smooth. There should still be some butter chunks.
On a lightly floured surface, divide the dough into tow balls. Shape into disks, about 1-inch thick. Wrap in plastic wrap and chill in the refrigerator for at least two hours.
On a lightly floured surface, roll one disk of dough out to ⅛ inch thickness. Rotate every few strokes. Aim to have the dough be about two inches larger than the size of the pie plate.
Transfer pie crust to the pie plate. Trim the dough so that there is a ½ inch overhang. Crimp edges if desired. Refrigerate until ready to use.
Roll the second disk of dough out to ⅛ thickness. Using a Mickey Mouse cookie cutter, cut out Mickey shapes. Place on a parchment lined baking sheet and refrigerate until ready to use.
Blueberry & Blackberry Filling
Preheat the oven to 425 F.
In a medium bowl, combine the cornstarch, salt, lemon juice and zest. Add the berries and gently stir to combine. Take and add more sugar if needed.
Transfer berries to the pie crust. Place the Mickey head pie crust pieces on top of the berry filling.
Place pie plate on a baking sheet lined with foil. Bake for 20 minutes. Rotate the pie in the oven and bake for another 25 minutes or until the filling bubbles.
Cool completely before serving.
Recipe Notes
crust adapted from Tartine, filling adapted from Rose Levy Beranbaum