Infuse this black and blueberry pie with whiskey

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Prep time: - minutes | Cook time: - minutes | Serves: -


June is one of our favorite months. We've now officially started summer, but (for most of us) it's still not hot enough to necessitate remaining in air conditioning at all times. We're well into the time of year meant for grilling, with our BBQs dusted off and in prime action. And it's berry season.

Farmers' markets are flush with flavorful, wild berries that just taste so much better than they do at any other time of year. And of course, one of the best ways to enjoy berries is in a freshly baked pie.

This recipe for a blackberry-blueberry pie comes from Caity Pies, a Nashville-based bakery that makes booze-infused pies using seasonal ingredients baked into a lard/butter crust.

This version calls for fresh berries and Slow & Low Rock & Rye Whiskey (which is particularly sweet), but you can substitute for any whiskey you choose. The key here is just to make sure you use a flaky, buttery crust. And if you can find them, wild berries. If you can't find them – well, it doesn't really matter. After all, who has ever met a berry pie they didn't love?


*Recipe by Caity Pies, courtesy of The Food Channel.


  • 1 batch, 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 & Rye Whiskey
  • 1 tablespoon turbinado sugar


  1. Mix berries, sugar, flour, tapioca, half of the orange zest and the Slow & Low in a bowl. Allow to rest for 15 minutes, or use immediately if fruit is frozen.
  2. Roll out half of the dough in a 10-inch circle and line a 9-inch pie pan. Fill with berry mixture. Roll out remaining dough and cover berries either with a lattice or a top crust with slits across to vent.
  3. Preheat oven to 425F.
  4. Crack an egg in a bowl and mix thoroughly. Brush across the top crust and add a sprinkle of turbinado sugar.
  5. Bake for 20 minutes at 425F, then reduce heat to 350F. Continue to bake for 40-50 minutes, turning at least once. Cover the edges with foil towards the end of the bake, if needed.
  6. Allow pie to cool for at least 5 hours or overnight. Sprinkle with remaining orange zest and serve with ice cream. 


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