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1
Preheat the oven to 425F.
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2
To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle.
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3
Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.
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4
Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
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5
Using your thumb and index finger, crimp the edges of the pie shell.
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6
Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish.
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7
Set the pie shell to the side while you make the filling.
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8
To prepare the filling, in a small bowl, whisk together the sugar, flour, and cinnamon.
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9
Place the berries in a large bowl and toss them gently with the sugar mixture, making sure all of the berries are thoroughly coated (be careful not to break down the berries while tossing because that will create unwanted juice).
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10
Place the berry mixture in the pie shell, distributing it evenly.
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11
Sprinkle the cinnamon sugar crumb topping over the blueberry-blackberry filling, covering it completely.
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12
To bake, place the pie plate on a baking sheet and bake for 15 minutes.
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13
Reduce the heat to 350F and continue baking for 40 minutes, or until the crust is golden brown and the juice bubbles over the side.
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14
Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
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15
Blueberry-Blackberry Crumb Pie is best served either at room temperature or warmed at 350F for about 10 minutes.
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16
It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
