Perfect Every Time Blackberry Peach Pie

I do not say “perfect every time” often…. but in this instance, I will scream this for those in the back – THIS PIE IS PERFECT EVERY TIME!! This Perfect Every Time Blackberry Peach Pie is a dream in a crust!

Blackberry pie slice with fresh blackberries surrounding it with a scoop of vanilla ice cream

Having made half a dozen of these over the summer, and mixing and matching ingredients, until I got the perfect combo for the perfect pie, the heavens opened, the angels sang down, and I completely blew my diet all in the name of perfecting this pie. You’re welcome. See how benevolent I can be? I put pie ahead of a beach body for my upcoming vacation. LOL, who am I kidding, there was no hope of that happening either.

AND, I have one more surprise for you! The SECRET to the perfect slice of pie. No more will you have the first sacrificial slice that comes out sloppy, wonky, and not resembling actual pie… You will freak out that you didn’t think of this before.

Blackberry pie slice with fresh blackberries surrounding it.

Summer and fall are duking it out in the PNW. Football is starting, the leaves are falling, but the blackberries right outside my front door are going strong. It has given me ample time to practice getting this pie just right.

The base of this pie is from America’s Test Kitchen, and their Oregon Blackberry Pie. While they have the patience to make their own crust, I have never been one to say openly, and shout from the rooftops, that me and homemade crusts do not get along. At. ALL. So feel free to make your own, or roll out with a frozen crust from the grocery. I’m not judging in the least.

But after making this pie a couple different times, it just didn’t set right, despite adding in copious amounts of cornstarch. It needed more.

It needed tapioca.

Once it came out, crisp, golden and delicious, make sure you do follow the instructions below to let the pie rest, and then chill it a few hours, preferably overnight. (Ohhhh the agony!)

Now, you have waited long enough, but are you ready for the key to a perfect slice? Of course you are! When I saw this, it was shocking. And utterly, mind bogglingly, EASY.

Every time I have ever sliced a pie, I make two cuts, to outline one singular slice of pie. BUT, if you make THREE cuts, to make two slices of pie, and weasle one out, it WILL come out perfect!! The third cut gives just enough wiggle to your slices to release them without damaging their nextdoor-slice neighbor! Try this, and see how you fare.

Now, you ready for the recipe? Grab this classic, and any of my other favorites pies!

Yield: 1 Pie

Perfect Everytime Blackberry Peach Pie

Ingredients:

  • 1 package (2 crusts) Refrigerated Pie Crust
  • ¾ cup Sugar, 1 Tbsp for Topping
  • 5 Tbsp Cornstarch
  • 1 tsp Tapioca
  • ¼ tsp Salt
  • 20 ounces (4 cups) FRESH blackberries, do not use frozen blackberries
  • 2 ripe Yellow Peaches, peeled and cubed
  • 2 Tbsp Lemon Juice
  • 1/2 tsp Almond Extract
  • 1/2 tsp Vanilla Extract
  • 2 Tbsp Unsalted Butter, cubed
  • 1 Egg, lightly beaten

Directions:

Preheat oven to 400 degrees, with the rack on the lower-middle position.

In a bowl, whisk together the sugar, cornstarch, tapioca, and salt. Set aside. In another large bowl, combine the blackberries, peaches, lemon juice, almond and vanilla extracts, and toss together gently. Sprinkle the sugar/cornstach mixture on top, and toss to combine.

Roll out the pie crust into a deep dish pie dish, pressing the dough into the corners of the pie dish. Fill the pie crust, and even out the fillings. Roll out the other crust and slice into 1″ wide strips. Create a lattice pattern on top, alternating the pie strips perpendicularly, and alternating the overlap on each row. Trim any long strips of dough. Crimp the edges of the dough.

Brush the top of the pie with the lightly beaten egg, and sprinkle with remaining 1 Tablespoon of sugar.

Bake for 40-50 minutes, on a baking sheet (to prevent spills). Cover the edges of the pie with pie shiels or aluminum foil if the pie is browning too much.

Remove from the oven and allow to cool on a wire rack for two hours. Then chill for 4 hours more, or preferably overnight.

To cut, create three slices from the pie (which would make two slices of pie), and gently remove the first slice to allow it to remain intact. Serve with vanilla ice cream.