Black and Blue Pie Crisp

June is almost here and it is certainly feeling like summer in NC.  Memorial Day always kicks off the summer for me and I’m happily in the summer mindset now as far as cooking goes.

Last November, after the excitement of our wedding and honeymoon in October, I needed a cooking project to motivate me in the kitchen and to hopefully inspire some readers’ Thanksgiving menus so I decided to cook my way through the mostly Thanksgiving themed November issue of Food Network magazine.   I named this endeavor Thirty for Thanksgiving and made some great recipes that you can find here.  I’ve decided to undertake a similar project this June in the lead-up to July Fourth.  I’m ever-so-originally calling this Thirty for July Fourth and I’ll be drawing on recipes from the May and June issues of Food Network magazine as well as my original recipes.  I hope to find some great food for my Fourth of July feast and to share some recipes you might want to make for your family.

Today I’m kicking things off on a sweet note with a double berry crisp-pie hybrid.  In my opinion it’s hard to beat a homemade pie but one of my sisters is firmly pro-crisp, as she thinks they’re less hassle to make and most importantly, taste better than pie.  So, I’ve married the two and this dessert is two in one, a pie on the bottom and a crisp on top to please everyone.  I simplified things with a store-bought pie crust but by all means make your own if you like!

What to buy:

  • 2 cups blueberries
  • 1 cup blackberries
  • 1/2 cup sugar
  • 1 teaspoon cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1 pie crust
  • optional toppings:  vanilla ice-cream or whipped cream, strawberries

for the top crust

  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 cup all purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 8 tablespoons butter, cold and cut into small pieces

What to do:

  • preheat oven to 350
  • toss berries with sugar, lemon juice and cinnamon
  • add berries to pie crust
  • mix top crust ingredients with an electric mixer or pastry cutter until small balls form and add to the top of berries
  • place pie on a cookie sheet (in case it bubbles over) and bake for 1 hour or until pie is bubbling and topping is golden brown
  • serve warm topped with vanilla ice-cream or whipped cream and strawberries for a red, white and blue dessert (it is also great at room temperature and can be kept in the fridge for days)

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