¼cupheavy cream to coat the top of the pies1 egg will work instead
2tablespoonsgranulated sugarfor garnish
Filling
1cupplus 2 tablespoons granulated sugar
¼cupplus 2 tablespoons cornstarch
3cupsfresh blackberries
1cupblueberries
2tablespoonsfresh lemon juice
Instructions
Preheat oven to 375 degrees F. Set aside for mini springform pans that are 4 inches wide by x1 ¾ inches deep.
Pie Crust
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.
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!
Notes
To store any leftover Deep Dish Black and Blueberry Pie, you can place in an air tight container and store at room temperature or in the refrigerator for up to 3 days.