The blackberries were huge and cheap. The blueberries came in a huge clamshell and were also cheap. I decided to make a pie! I had one very ripe peach sitting in my fruit bowl and decided to toss that in, too.
Black and Blue Pie...with PEACHES!
1/2 cup sugar
1/3 cup cornstarch
1 teaspoon cinnamon
3 cups blueberries
1 cup blackberries
1 cup peeled and diced peaches or 5 cups mixed berries of your choice
zest and juice of one lemon
2 Tablespoons butter, softened
2 Tablespoons sugar
1 Tablespoon cream
Heat the oven to 425°.
I love pre-made pie crusts. Set them out to become room temperature. I used an 11 inch stone baking dish. If you use a regular 9 inch baking dish, just use 4 cups of berries. Because of the larger size baking dish, I sprinkled some flour on the counter and rolled the piecrust a bit larger. I sprayed the baking dish with Pam and set the crust inside.
Gently mix the sugar, berries of choice, peaches, corn starch, cinnamon, lemon juice and zest in a medium bowl. Place the berry mix in the pie crust and dot the top with the softened butter.
Place the second pie crust on top. You may need to roll it a bit bigger, but mine fit. Tuck the edges in to seal in the berries and crimp all around the pie.
Mix the egg with the cream. Brush it on the top of the pie and then sprinkle the sugar on top of that. Pierce the top in the center to let out the steam.
Bake for 35 or 45 minutes, or until the crust is golden brown. If the edges become too dark, you can cover them with foil to prevent burning.
Serve warm. If you are feeling indulgent, serve it with ice cream. That's what I did.