Using the crust recipe I learned at my pie class, I made a blackberry and blueberry pie last week with berries from the farmer’s market. It was by far the best crust I’ve ever made.
2 cups flour
1/2 tsp salt
pinch of baking powder
10T cold butter, cut in cubes
8T ice water with a touch of lemon juice
Mix flour, salt, baking powder. Rub in half the butter by hand. Use pastry blender to mix in the rest of the butter until pieces are the size of peas. Do not overmix. Add water and mix with a fork. Turn out on a cutting board or other hard surface. Split in half and form into two flattened disks. Refrigerate for at least 3 hours or up to 2 days.
2 cup blueberries
2 cups blackberries
1.5 T cornstarch
1.5 T instant tapioca
1/2 cup sugar
Mix sugar, cornstarch and tapioca. Pour over fruit and mix together, tossing lightly.
Roll out one chilled crust. Fit into a 9in pie pan. Pour in filling. Roll out top crust. Cut vents. Put top crust on pie. Bake at 425F for 15 minutes. Reduce heat to 350F and cook up to 45 minutes more or until filling is bubbling in center of pie.
I just used the same recipe substitituting cherries for the berries and it looks like it turned out perfectly. I’ll find out tomorrow when we take it to our friends’ house.