Blueberry & Black Raspberry Pie with Crème Fraiche

This recipe is from my archives. I had made it years ago using only blueberries but with black raspberries continuing to appear at the farmers’ market, it was an easy decision to combine both. Having made a blueberry/black raspberry pie last summer a variation was called for this year. I had originally used sour cream in the original recipe but I switched over to crème fraiche for this go around. Either works.

This pie has no top crust with the crème fraiche/sour cream custard going over the filling toward the end of baking. Because of that, the pie is covered loosely with foil until the filling begins to bubble and thicken.

Blueberry & Black Raspberry Pie with Crème Fraiche

For one 9” pie

You will need pie dough for one 9” pie.

You can use 4 cups blueberries if black raspberries are unavailable.

1 pint (2 cups) blueberries

1 pint (2 cups) black raspberries

½ cup sugar

juice of 1 lemon

2 Tablespoons cornstarch

1 ½ cups (12 ounces) crème fraiche or sour cream

2 Tablespoons brown sugar.

1. Rinse the blueberries under cold water and drain in a colander; pick over the berries and remove any stems, if necessary. Place the blueberries into a bowl. Add the black raspberries, sugar and lemon juice. Toss to coat the berries. Set side for 20 to 30 minutes.

2. One a lightly floured surface, roll out the pie dough to an 1/8th inch thickness and fit the crust into the pie pan, lifting and placing the dough into place, not stretching the dough to fit. Trim and crimp the edge of the crust. Refrigerate the pie shell for 20 minutes.

3. Preheat oven to 450 degrees. Remove the pie shell from the refrigerator and place it onto a baking tray. Add the cornstarch to the berry mixture and mix carefully until the cornstarch dissolves; if the mixture appears dry add an extra tablespoon or two of cold water to the berries. Spread the berries in and even layer into the pie shell. Place the pie into the oven and bake uncovered for 10 minutes. After reduce the heat to 350 degrees and bake for 15 minutes.

4. After 15 minutes, remove the pie from the oven. Carefully cover the pie loosely with a piece of aluminum foil. Return the pie to the oven and continue baking for an additional 25 to 35 minutes, until the filling is gently bubbling and thickening.

5. In a bowl, whisk together the crème fraiche or sour cream, egg and sugar. Remove the pie from the oven and uncover. The filling should be gently bubbling and thickening. Carefully pour the custard mixture over the top of the pie, gently spreading it out over the filling. Return the pie to the oven and bake for a final 10 to 15 minutes until custard has set and is golden brown.  Remove pie from the oven and let cool completely before serving.

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