Blackberry and Raspberry Pie with Flaky Crust

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A buttery crust cradles a sweet-tart mix of fresh berries for a classic, handheld dessert. This american-inspired desserts ready in about 85 minutes layers all-purpose flour, butter, ice water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 40 min Serves 8 American cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: For crust: Pulse 2 cups all-purpose flour and 1/4 tsp salt in a food processor. Add 1/2 cup cold cubed butter and pulse until pea-sized. Add 2 tbsp ice water and pulse until dough holds together. Divide into two disks, wrap, and chill for 1 hour.
  2. Step 2: For filling: Toss 2 cups blackberries, 1 cup raspberries, 1/2 cup sugar, 2 tbsp cornstarch, 1 tbsp lemon juice, and 1/4 tsp salt in a bowl. Let sit for 15 minutes.
  3. Step 3: Roll one dough disk into a 12-inch circle. Fit into a 9-inch pie dish, trimming edges. Pour in berry mixture.
  4. Step 4: Roll second dough disk into a 12-inch circle, cut into strips, and arrange in a lattice pattern over filling. Crimp edges. Bake at 375°F for 40-45 minutes until crust is golden and filling bubbles. Cool completely before serving.

Frequently asked questions

How long does Blackberry and Raspberry Pie with Flaky Crust take to make?

Total time is about 85 minutes (45 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Blackberry and Raspberry Pie with Flaky Crust?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Blackberry and Raspberry Pie with Flaky Crust?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Blackberry and Raspberry Pie with Flaky Crust for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Blackberry and Raspberry Pie with Flaky Crust?

American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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