WHAT'S COOKING SF

I love Fall, everything about it. For me, nothing says Fall quite like a delicious, homemade pie. This past weekend, I played around with some recipes and combined a few to make this unique, blackberry and blueberry pie. 

Blackberry and Blueberry Lattice Pie Recipe
For the crust: 2 refrigerated or frozen pie crusts (or make from scratch if you're more talented than I am)

For the filling:
2/3 cup granulated sugar
1/3 cup cornstarch
1/8 tsp. ground allspice
1/8 tsp. ground cinnamon
1/8 tsp. table salt 
12 oz. fresh blackberries
6 oz. fresh blueberries
1 21 oz. can blueberry pie filling 
1 tbs. cold unsalted butter
2 tbs. melted unsalted butter

If using frozen pie crust: Allow to thaw out to room temperature for approximately 1 hour and a half. Roll out your first disk on a lightly floured surface. Place gently into the pie pan, you may need to trim the excess dough from the edge of the pan. Refrigerate until needed. 

For the filling: In a large bowl, combine your sugar, cornstarch, allspice, cinnamon and salt. Add the blueberries and blackberries and gently toss until they are just covered with the mixture. Pour in the pre-made pie filling and gently mix together until combined. I think using both fresh and pre-made really enhances the flavors. Remove pie pan from refrigerator and fill with the mixture.

Lattice topping: Roll out your second pie dough disk into a circle large enough to cover the pie (about 11 inches) onto a lightly floured surface. Using a pizza cutter or sharp knife, cut the dough into 1/2 inch wide strips. Lay dough strips, spaced evenly and parallel to each other, across the pie in one direction. Fold back every other strip and lay your first strip in the opposite direction in the center of the pie so that it is covering half of the strips, then lay down the folded strips and repeat this process until completed. Here's a helpful tutorial.

Crimp the edges. Cut the cold tablespoons of butter into small pieces and place onto the open areas of the lattice. Once the pie is assembled and the butter in place, freeze for about 15 minutes.

Baking: Make sure there is a rack in the center of your oven before preheating. Place a foil wrapped baking sheet on the rack (larger than your pie pan to catch any drippings while the pie is baking) Heat the oven to 425˚F. Remove the assembled pie from the freezer and brush the lattice top with the melted butter and sprinkle with a dusting of sugar. Put the pie on on the heated baking sheet and bake for 15 minutes at this heat. After the 15 minutes, reduce the oven temperature to 375˚F and bake for approximately 60 minutes, or until the pie is bubbling consistently at the center. If your crust starts to brown too quickly while baking, cover it loosely with foil. 

Let the pie cool and serve.

Pro tip: Serve with a heaping portion of vanilla ice cream. Double yum.