Recipe by mary winecoff
The combination makes this pie wonderful and not as sweet as some other pies. My blueberries and blackberries come in at the same time and I can make this pie every night and the kids will devour it. Be sure to stock up on vanilla ice cream to go with it!
Top Review by JackieOhNo!
This is a pie I will defintely have to attempt again. I used all fresh berries, and followed the directions exactly. However, I found that it took at least an hour for the pie to cook at 350 degrees. Perhaps the temperature needs to be increased? It just seemed to take a long time to brown and bubble. However, there were a lot of berries, which might account for the long cooking time. I also think it could be thickened a bit more. With just juicy berries, it seems the filling just oozes out. Still, it is a delicious pie and not overly sweet. Thanks for posting.
- 1 package refrigerated pie crust
- 4 cups blueberries
- 1 1⁄2 cups blackberries
- 3⁄4 cup sugar
- 1⁄3 cup flour
- 1⁄2 teaspoon cinnamon
- 1⁄4 cup butter, sliced
Directions See How It's Made
- Place one portion of pie crust in pie pan.
- Place blackberries and blueberries in large bowl.
- Add sugar, cinnamon and flour and mix.
- Pour into pie crust and dot with butter.
- Add remaining pie crust to top (I sometimes lattice this.).
- Cook at 350 degrees 45 minutes until brown and bubbling.
- Top with vanilla ice cream.