Homestyle Berry Pie
Serves: 1 (9-inch) pie
  • Pie Dough (recipe follows)
  • 1 pound (454 grams) fresh blackberries (about 3 cups)
  • 1 pound (454 grams) fresh blueberries (about 3 cups)
  • ¾ cup (150 grams) plus 2 teaspoons (8 grams) granulated sugar, divided
  • ⅓ cup (43 grams) cornstarch
  • 1 teaspoon (2 grams) ground cardamom
  • ⅛ teaspoon kosher salt
  • 1 large egg (50 grams)
  • 1 tablespoon (15 grams) water
  1. On a lightly floured surface, roll half of Pie Dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Refrigerate until ready to use. On a lightly floured surface, roll remaining Pie Dough into a 12-inch circle. Place on a parchment paper-lined baking sheet, and refrigerate for at least 10 minutes.
  2. In a large bowl, toss together blackberries, blueberries, ¾ cup (150 grams) sugar, cornstarch, cardamom, and salt. Spoon filling into prepared crust. Place remaining dough over filling. Trim excess dough; fold edges under. Working your way around edge, gently pinch crust with thumb and knuckle of forefinger to create crimps. Cut several 1-inch vents in top of dough to release steam. Freeze for 30 minutes.
  3. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  4. In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Place pie on prepared pan, and brush top with egg wash. Sprinkle with remaining 2 teaspoons (8 grams) sugar.
  5. Bake for 30 minutes. Reduce oven temperature to 350°F (180°C). Loosely cover with foil, and bake until crust is lightly browned and filling is bubbly, about 1 hour and 10 minutes more. Let cool on a wire rack.
Recipe by Bake from Scratch at