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Blueberry-Blackberry Pie with Pretzel Crust

[Photograph: Robyn Lee]

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: or follow her on Twitter: @scbaird.

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