Blueberry-Blackberry Crumb Pie

Name: Blueberry-Blackberry Crumb Pie
Yield: Makes one 9-inch pie, 6 to 8 slices (level: easy)
Ingredients: 1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie (page 5); 1/4 cup heavy cream (to glaze the crimped pie edges); Cinnamon Sugar Crumb Topping (page 12); 3/4 cup sugar; 1/3 cup unbleached all-purpose flour; 1 teaspoon ground cinnamon; 2 cups fresh blueberries, stemmed, washed, and dried well; 2 cups fresh blackberries, washed and dried well

January 24, 2012

This pie was one of my very first entries in the National Pie Championships. It ended up winning the 2008 Championships in the berry category. The most important element when it comes to a successful result with this pie is to use just picked firm berries. I recommend making Blueberry-Blackberry Pie with a crumb topping; however, if you prefer a less sweet fruit pie, go with the Traditional Pastry double-crust option (page 5), which is just as good. This pie shines with a dollop of Whipped Cream (page 193) or vanilla ice cream.

Recipe notes

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