I know it can sometimes be sacrilegious to deviate from tradition, especially where pie is concerned. But this somewhat spiced version of the classic American favorite is a unique and interesting flavor combination that will leave your guests wondering what in the heck was in the fabulous pie!
Ginger, lime and fresh oregano, my friends. Cringe if you need to but I promise you- it’s a combination at least worth giving a try.
Just a note about my crust; whether it’s apple or peach or blueberry or literally any other pie under the sun we use Crisco pie crust in this family. Always. It never fails and is always my favorite part of any pie my Mom or I bake. Fun fact: I eat the inside of all pies before I eat the crust. I save the flaky delicious crust for last. So good! Here’s how I make my summer Black and Blueberry Pie with a kick.
For 2 9″ Crisco Pie Crusts:
2 cups flour
1 tsp salt
3/4 regular crisco (blue label)
4-6 Tbsp ice water
Mix the flour and salt with the crisco by “cutting in” with a fork. Smush up that crisco until the whole mixture is crumbly. Add ice water 1 tablespoon at a time until your dough comes together and you can press it into a nice ball with your hands. Don’t be afraid to add water here. It’s ok to have slightly sticky dough because you’ll be adding flour as you roll.
Flour your surface generously and roll out your dough until it’s at least two inches larger than your pie plate all around. Carefully lay the dough into the bottom of the pie plate then prepare your filling.
2 pints of blueberries
1 pint of blackberries
1/4 cup sugar*
1 tbsp. flour
juice of 1 lime
2 tsp. grated freshly grated ginger (store your ginger in the freezer for easy grating!)
1 tsp. fresh oregano, chopped finely and crushed between your fingers
Preheat the oven to 425F.
Mix all ingredients together. Dump into your bottom pie crust.
Roll out your second pie crust and gently lay it atop your filled black and blueberry pie. Press the edges really well to seal it (sometimes these pies leak a ton of juice in the oven!) and trim with a sharp knife. Crimp the edge however you wish- I used the tongs of a fork. Add some vent slits to the top for the steam to escape.
Bake the black and blue berry pie on a baking sheet with sides incase it drips for 45-55 minutes or until crust is golden brown. Serve with vanilla ice cream or dust with powdered sugar.
*I don’t add a TON of sugar to my pies. I like the natural sweetness of the fruit to come through. If you like a sweeter pie, increase the sugar to about 1/2 cup. Always taste your fruit and adjust sugar accordingly. The berries I’ve been buying lately have been some of the sweetest we’ve ever had!*
**Another note about my pies: I don’t make particularly soupy/goopy/thick or gooey pies. I like the natural juices of the berries and don’t add cornstarch or gelatin or anything else (besides flour) to create that type of texture. It’s different to some people but it’s just what our family happens to like!**