Who needs an adorable mini deep dish black & blue berry pie? I do. Not only are these little pies so darn cute, but you don't have to share your pie. One of my favorite things about this pie is the amount of pie crust that you get with it! I'm a sucker for pie crust.
The pie crust doesn't need to be par baked. For whatever reason, I'm not a huge fan of par baking. I think it's just extra work that annoys me. I'm crazy, I know! But seriously, no worries. The crust will be golden and crunchy. It's going to have the perfect flakiness as well!
I used store-bought blacberries in my recipe, but blackberries are in season right now. Definitely use fresh ones if you have them. That will only guarantee that the pie will be sweeter and yummier! I love the color of the syrup in the pie. It's so gorgeous.
Deep Dish Black & Blue Berry Pie
- 1 package of store-bought pie or or homemade
- ¼ cup heavy cream to coat the top of the pies 1 egg will work instead
- 2 T . granulated sugar for garnish
- 1 cup + 2 T. granulated sugar
- ¼ cup + 2 T. cornstarch
- 3 cups fresh blackberries
- 1 cup blueberries
- 2 T . fresh lemon juice
- Preheat oven to 375 degrees. Set aside for mini springform pans that are 4x1 ¾in.
- Roll out dough on a lightly floured surface. Place the rim of one of the pans on the dough. Cut out the circle by tracing the indentation. Repeat 7 more times so you'll have 8 circles all together. You'll have to work quickly and roll out your pie dough a couple of times.
- Place a circle in the bottom of each of the mini springform pans.
- Roll the pie dough again. Make sure the surface is still lightly floured. Cut out four strips that are 13 inches long and about 2 inches wide. These will be the bands for your deep dish pie.
- Press the strips into the sides of the springform pans. Cut off any extra. Repeat with the rest of the pans.
- Set the pans on a baking sheet and place in the fridge to keep the crust cold while you work on the filling.
- In a mixing bowl, add in granulated sugar and cornstarch. Stir to combine. This will help avoid any lumps.
- Add in the blackberries, blueberries and lemon juice. Stir until all the berries have the sugar mixture on them.
- Fill each pie crust full of the filling. I pressed the berries in slightly and heaped the top up so get the most berries into my pies.
- Run heavy cream or the egg wash around the top of the band of crust. Add the circle of pie crust you cut out earlier.
- Press the circle together with the band. Cut a steam hole in the top of the circle with a knife. Repeat with the rest of the pies.
- Cover the tops of the pies with a heavy cream wash. You can also use the egg. Just whisk the egg until well blended and then brush it on the top of the pie crust.
- Sprinkle with sugar.
- Keep the pies on the baking pan and place in the preheated oven. Let the pies bake at 375 for 15 minutes.
- Reduce the oven heat to 325 and continue to bake for 47-50 minutes.
- Remove the pies and let cool completely. Remove from the springform pan and serve!
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Here are the pans that I used for the pies. I have two sets which is why I was able to use four.