Ingredients:

  • 2 ½ cups All-Purpose Flour (320 g), chilled
  • 1 Tbsp Granulated Sugar (for dough)
  • 1 tsp Fine Sea Salt
  • 1 cup (2 sticks) Unsalted Butter, cut into ½ inch cubes, frozen
  • 6–8 Tbsp Ice Water
  • 2 cups Fresh Blueberries (280 g)
  • 2 cups Fresh Blackberries (300 g)
  • ¾ cup Granulated Sugar (for filling)
  • ¼ cup Cornstarch (or Tapioca Flour)
  • Zest of 1 medium lemon
  • 1 Tbsp Fresh Lemon Juice
  • ½ tsp Ground Cinnamon
  • Pinch of Nutmeg (Optional)
  • 1 Large Egg (for egg wash)
  • 1 tsp Heavy Cream or Milk
  • 2 Tbsp Coarse Demerara or Turbinado Sugar (for sprinkling)

Instructions:

  1. Phase 1 (Pastry): Combine Dry Ingredients: Whisk flour, sugar, and salt in a large bowl (or pulse in a food processor).
  2. Cut in the Butter: Add the frozen butter cubes. Cut in quickly using a pastry blender or pulse in short bursts until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  3. Add Water: Slowly drizzle in the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix; the dough should be shaggy but hold together when pinched.
  4. Chill the Dough: Divide the dough in half. Shape each half into a flat disk, wrap tightly in plastic wrap, and chill for a minimum of 60 minutes.
  5. Phase 2 (Filling): Mix Berries: In a large bowl, gently combine the blueberries and blackberries.
  6. Add Dry Ingredients: Whisk together the sugar, cornstarch, cinnamon, and nutmeg in a separate small bowl.
  7. Combine Wet/Dry: Pour the sugar-cornstarch mixture over the berries. Add the lemon zest and juice. Toss very gently until all the berries are coated. Let the filling sit while you roll the crust (about 15 minutes).
  8. Phase 3 (Assembly): Roll the Bottom Crust: Roll one dough disk into a 12-inch (30 cm) circle. Transfer the dough to the pie plate. Trim the edges, leaving a 1-inch overhang, and return the lined pie plate to the fridge for 15 minutes.
  9. Fill the Pie: Pour the berry mixture (and all accumulated juices) into the chilled pie shell.
  10. Roll the Top Crust: Roll the second disk of dough into an 11-inch (28 cm) circle. Cut vents (slits or decorative shapes) into the crust to allow steam to escape.
  11. Seal and Crimp: Place the top crust over the filling. Trim, then crimp the edges firmly to seal. Brush the rim with a little water before crimping for a stronger seal.
  12. The Egg Wash: Whisk the egg and cream/milk together. Brush the entire top crust and crimped edges with the egg wash. Sprinkle generously with coarse sugar.
  13. Pre-Bake Preparation: Place the pie on a foil-lined baking sheet. Chill the assembled pie for a final 10 minutes.
  14. Phase 4 (Baking): High Heat Start: Preheat oven to 425°F (220°C). Bake the pie for 15 minutes at this temperature.
  15. Lower Heat Finish: Reduce the oven temperature to 375°F (190°C) and continue baking for another 50–60 minutes, or until the crust is deep golden brown and the filling juices are visibly bubbling vigorously.
  16. Cool Completely: Remove the pie from the oven. Cool on a wire rack for a minimum of 2 hours, preferably 3, before slicing. This allows the filling to fully set.