Plants · Recipes

Bruiseberry Pie

Hello all, here’s one of my favorite pie recipes. It takes about 5-10 minutes to make (if you’ve already got some crusts rolled), and 50 minutes to bake.

Sometimes, I only have enough blackberries to make half a pie, so I’ll substitute in a few blueberries, making a black-and-blue-berry pie, which I’ve dubbed “Bruise”berry pie.

photo(1)

(Too few blackberries.)

Here’s the recipe:

Ingredients:

  • 2/3 cup white sugar
  • 3 Tbsp. cornstartch
  • A shake of salt
  • 1 Tbsp. ground cinnamon
  • 2 cups fresh blue berries
  • 2 cups fresh blackberries
  • (Or some combination of blueberries and blackberries that equals about 4 cups)
  • 2 pie crusts; if you’re in a rush, you can use the Pillsbury ones (they’re pretty good)
  • 2 Tbsp. butter
  1. Preheat the oven to 425*F.
  2. Grease the pie dish with butter and then flour it. Line the dish with a crust.
  3. Pour all of the berries in the pie crust.
  4. In a separate bowl, mix the sugar, salt, cinnamon, and corn starch.
  5. Pour the dry mixture over the berries and mix them up a bit in the crust.
  6. “Dot” the berry mixture with butter. I usually chop up the butter into about 10-12 little pieces and then drop them on the berries.
  7. Place the second crust over the berries, and slice some vents in it. Or, you can cut the pie crusts into strips and weave it.
  8. Bake the pie for about 45 minutes.

Sometimes, the pie is extra juicy, and the bruiseberry syrup that remains is really good on vanilla ice cream.

2 thoughts on “Bruiseberry Pie

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