This recipe appears in:Pie of the Week: Blueberry-Blackberry Pie with Pretzel Crust
The rule for picking out high quality blueberries or blackberries is largely the same: if they are even a touch red or burgundy, they aren't ripe enough to eat. Blueberries should have a deep cobalt shade closer to the color of slate than a blue jay, and blackberries should be a deep enough purple that they could pass for black to an untrained eye. If you're feeling adventurous, the blueberry-blackberry pie would also be just as tasty by substituting in elderberries, mulberries, or gooseberries for the blackberries in the dish.
About the author: Sarah Baird is a writer, editor, and petit four aficionado living in New Orleans, Louisiana. She likes planning elaborate dinner parties surrounded by her collection of dwarf citrus trees. You can read her latest musings and about her various misadventures on her website: hellosarahbaird.com or follow her on Twitter: @scbaird.
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- For the Crust:
- 2 1/2 cups pretzels, crushed
- 1 cup unsalted butter, melted
- 1/4 cup white sugar
- For the Filling:
- 1 1/2 cups sweetened condensed milk
- 3 tablespoons Berry Blue Jell-o
- 8 ounces cream cheese, softened
- 1/2 cup heavy cream
- 1 tablespoon vanilla extract
- 1/2 cup blueberries
- 1/2 cup blackberries
For the Crust: Place whole pretzels in plastic bag and roll with rolling pin until coarsely crushed. Transfer crushed pretzels to small bowl and mix with butter and sugar until well combined. Press mixture into pie plate, covering bottom and both sides. Refrigerate until ready to use.
For the Filling: Blend condensed milk, gelatin, and cream cheese in a large bowl using an electric handheld mixer until completely combined. In a separate bowl, use the handheld mixer to whip heavy cream and vanilla until soft peaks form, about five minutes.Transfer whipped cream to bowl with mixture and fold together using a spatula. Fold in blueberries and blackberries.
Pour mixture into pie crust. Freeze until filling is firm, about 2-3 hours.