Red Black and Blue Berry Pie
 
 
This red black and blue berry pie is filled with all of spring and summer's best berries! It is sweet, tart, and encased in the best all butter pie crust.
Yield: 8-10 servings
Ingredients
For the crust
  • 2½ cups all purpose flour
  • 1 tsp kosher salt
  • 1 tbsp sugar
  • ½ lb (2 sticks) cold unsalted butter, cut into ½-inch pieces
  • 1 cup cold water
  • ¼ cup cider vinegar
  • 1 cup ice
For the filling
For the filling
  • 6 oz blackberries
  • 12 oz raspberries
  • 11 oz blueberries
  • 2 tbsp fresh lemon juice
  • ½ cup sugar
  • ¼ cup packed dark brown sugar
  • 3 tbsp tapioca pearls, ground
  • ½ tsp cinnamon
  • ¼ tsp cardamom
  • ½ tsp kosher salt
  • 2 dashes angostura bitters
  • egg wash (1 large egg whisked with 1 tsp water and a pinch of salt)
  • demerara sugar, for finishing
Instructions
For the crust
  1. Whisk together the flour, salt, and sugar in a large bowl. Add the butter to the flour mixture and toss to coat. Using a pastry blender, cut the butter into the flour until only pea-sized pieces of butter (or smaller) remain.
  2. In a separate small bowl, combine the water, cider vinegar, and ice. Sprinkle 2 tbsp of the ice water mixture over the flour-butter mixture. Toss with your hands until fully incorporated. Add more of the ice water, 1-2 tbsp at a time, using your hands to mix. Add just enough of the water mixture so that the dough comes together into a ball. Split the dough in half and shape each half into a flat disc. Wrap in plastic wrap and refrigerate for at least 1 hour.
  3. Roll out one of the pie discs into an 11-inch round. Use this to line a 9-inch pie plate leaving a 1-inch overhang around the edges. Wrap in plastic wrap and freeze overnight.
  4. The next day, roll out the second pie crust disc into an 11-inch round. Using a pizza cutter, cut into long thin strips for the lattice. Place back in the refrigerator to chill for at least 30 minutes while you prepare the filling.
For the filling
  1. In a large bowl, stir together the blackberries, raspberries, blueberries, lemon juice, sugars, tapioca, cinnamon, cardamom, salt, and bitters.
  2. Remove the pie shell from the freezer and let sit at room temperature for 5 minutes so that the edges can thaw a bit. Pour the filling into the pie shell.
  3. Arrange the lattice strips on top and crimp as desired.
  4. Place the pie in the freezer for 10-15 minutes to set the pastry. Meanwhile, heat the oven to 425F.
  5. Remove the pie from the freezer and brush the top of the pastry with the egg wash to coat, taking care not to drag the filling onto the pie crust or it will burn. Sprinkle with the demerara sugar.
  6. Place the pie on a rimmed baking sheet on the lowest rack of the oven. Bake for 20-25 minutes, or until the pastry is set and starting to brown. Lower the oven temperature to 375F. Move the pie to the middle rack and continue to bake until bubbling in the center, about 35-40 minutes.
  7. Allow to cool completely on a wire rack before serving.
Notes
Adapted from Four & Twenty Blackbirds
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/05/red-black-and-blue-berry-pie.html