Fourth of July

Blackberry & Blueberry Rock & Rye Pie

June 18, 2018
4 Ratings
Photo by Caity's Pies
  • Prep time 35 minutes
  • Cook time 1 hour 10 minutes
  • Serves 8
Author Notes

This Black & Blue (berry) Rock & Rye pie made with Slow & Low Rock and Rye WHISKEY! A fun, and boozy, spin on a blueberry pie made with blackberries, blueberries, Slow & Low whiskey and a touch of fresh orange zest, there is no better way to cheers to America's birthday! Created by Caity's Pies in Nashville, TN. —Donna

What You'll Need
  • 1 batch of unbaked pie dough (can be store bought)
  • 4 cups Blueberries
  • 2 cups Blackberries
  • 1 cup Sugar
  • 1/4 cup All Purpose Flour
  • 2 tablespoons Quick Cooking Tapioca
  • 2 tablespoons Fresh Orange zest, divided
  • 4 tablespoons Slow & Low Rock and Rye Whiskey
  • 1 tablespoon Turbinado Sugar
  1. Mix berries, sugar, flour, tapioca, half of the orange zest, and the Slow & Low in a bowl.
  2. Allow to rest for 15 minutes, or use immediately if fruit is frozen.
  3. Roll out half of the dough In a 10 inch circle and line a 9” pie pan.
  4. Fill with berry mixture.
  5. Roll out remaining dough and cover berries either with a lattice or a top crust with slits across to vent.
  6. Preheat oven to 425.
  7. Crack an egg in a bowl and mix thoroughly. Brush across the top crust and add a sprinkle of turbinado sugar.
  8. Bake for 20 minutes at 425 and then reduce heat to 350. Continue to bake for 40 -50 minutes, turning at least once. Cover the edges with foil towards the end of the bake, if needed.
  9. Allow pie to cool for 5 hours or overnight. Sprinkle with remaining orange zest and serve with Whiskey ice cream and a glass of Slow & Low.

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