Homestyle Berry Pie

Loaded with fresh berries, this pie gets a touch of warmth from cardamom in the filling. As for that buttery crust-there’s no butter. We added lard to give the crust a tender, melt-in-your-mouth texture (but you can also substitute unsalted butter, if you prefer). Find more berry recipes in our July/August 2019 issue

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.

Pie Dough
  • 3 cups (375 grams) all-purpose flour
  • 2 tablespoons (24 grams) granulated sugar
  • ½ teaspoon (1.5 grams) kosher salt
  • 1 cup (227 grams) cold lard, cubed
  • 5 to 7 tablespoons (75 to 105 grams) cold ice water
  1. In the work bowl of a food processor, pulse together flour, sugar, and salt until combined. Add cold lard, and pulse until mixture is crumbly. With processor running, add 5 tablespoons (75 grams) cold ice water in a slow, steady stream until combined and dough comes together. Add remaining 2 tablespoons (30 grams) ice water, if needed. Turn out dough, and divide in half. Shape each half into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes.


Previous articleJoanne Chang, A Boston Baking Phenomenon
Next articleThe Berry Jam We’re Using On Everything This Summer


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.