Memorial Day weekend is the official start of summer in my book - thoughts of weekend barbecues, pool days, and delicious treats fill my mind. This time, I decided to satisfy my craving for a blueberry pie. I always rely on Ina Garten’s Pie Crust Recipe anytime I make a pie - I love how fast and easy it is to pull together! This filling recipe is equally as simple, with a little twist: I added a half a pint of blackberries for a little extra tart flavor in what typically is a very sweet pie. I don’t have a major sweet tooth, so a little extra tart flavor made for the perfect bite.

Ingredients:

Ina Garten Pie Crust

2 Pints Blueberries

1/2 Pint Blackberries

5 Tablespoons Cornstarch

Pinch of Salt

Directions:

Make Ina Garten Pie Crust Recipe

First I preheated the oven to 400 degrees, rolled out my dough and placed it inside a simple white pie dish, and let it chill for about 30 minutes. I also made sure to set aside extra pastry that I was going to use for the top of the pie.

While I let the pastry chill and waited for it to become firm I added the blueberries, blackberries, lemon zest and juice, and cornstarch to a bowl. I mixed it up, scooped the mix into the pie pan, and layered on the different sized strips I set aside for the top. I brushed an egg wash on top and sprinkled on a little bit of sugar over the top.

I put the pie in the oven for about an hour and when the crust was golden brown I pulled it out, let it cool for a few minutes, and served.