So, So Simple “Black & Blue Pie” with a Bisquick Pie Crust & Crisp Topping

Sometimes the best desserts are the easiest ones to make. “Black and Blue Pie” is an absolutely delicious summer pie. And, it is deceptively easy to bake. The recipe uses a can of blueberry pie filling/sauce and a cup of fresh blackberries for the “black and blue” filling. The homemade pie crust is easy, too. For anyone who has been reluctant to tackle making a pie crust; there’s no need to worry with this recipe. The pie crust and toppings are made with that venerable baking mix, Bisquick. You mix up the bottom pie crust directly in the pie pan which makes a simple and “no fail” solution to a homemade pie crust. My inspiration for this pie was a recent shopping trip to Kroger’s in Houston. I noticed colossal blackberries in the produce section. How could I pass them up? Not enough for a pie, I decided to combine them with blueberries — these two summer berries make a great flavor combination.

The result is an easy and delicious pie.

Bisquick and Pioneer Baking Mix

Let’s get out the Bisquick for a couple of easy summer desserts. Yes, Bisquick and its “cousin,” Pioneer Baking Mix, still exist. I had to chuckle that my grandson needed to ask directions from the Kroger’s store clerk on what Bisquick was and where to find it. Generation Z certainly has different food habits from us Baby Boomer’s and Generation X. Perhaps, changing times and food preferences is not a bad thing; but there is still a place for some of these “traditional” food products.

Bisquick was introduced in 1931 by General Mills as ready-to-bake biscuit mix. Its popularity continued through my generation. In addition to biscuits, there seem to be endless lists of recipes for using this mix. From “Impossible Meat Pies” to “Chicken and Dumplings” to pizza crusts, cobblers and pancakes, Bisquick dishes often showed up on the supper table when I was growing up. Although I don’t use Bisquick often, I still find several recipes which are much easier to make when this baking mix is used.

Pioneer Baking Mix is a similar product. The Pioneer brand dates to 1851. It is a Texas product and is the oldest continuously operating family-owned milling company. In the South, Pioneer also is known for a white gravy mix powder. Many cooks have strong preferences for either Bisquick or Pioneer Baking Mix — I’m okay with either one.

Pearl Milling Buttermilk Pancake Mix is the re-branded name for “Aunt Jemima” pancake mix. It differs from from Bisquick and Pioneer Baking Mix in several respects and cannot be substituted these two products. For example, Pearl Milling Pancake Mix is sweeter. It contains more sugar. Plus, it contains buttermilk powder. Simply add water to the pancake mix, fry and you have the best ever pancakes. Bisquick and Pioneer Baking Mix often require milk as an ingredient in their recipes.

Bisquick Pie Crust

For anyone who has always wanted to make a pie, but never wanted to tackle making a pie crust; this recipe is for you. This pie crust is very easy to prepare using Bisquick. In fact, you mix up the bottom crust right in the pie pan. My pie crust recipe crust uses three ingredients — Bisquick, butter and water. Here is what I did to make the pie crust.

Pour the dry Bisquick mix directily into the pie pan. Spread it out.

Add softened butter — not melted butter. (Set the butter on the kitchen counter for a couple of hours to soften. — Yes, is a “plan ahead” recipe.) Use a fork to cut the butter into the flour until it is a crumbly mixture.

Make a “well” in the center of the mixture. Pour in boiling water. (I boil about 1 cup of water in a microwave oven and the measure out 3 Tbsp boiling water.) Stir until the mixture forms a soft ball. Handle as little as possible.

Press the dough into the bottom and up the sides of the pie pan to make the pie crust. With patience, the dough just fits into a 9″- diameter pie pan. Use your fingers to crimp the edges.

Use a fork to prick the bottom of the pie crust. This is to prevent the crust from puffing up. (It doesn’t matter if the bottom is smooth — the filling will cover up any imperfections.) Line with aluminum foil — covering the crimped edges. (The top crimped edge will burn if it is not covered with foil.) Then add dry lentils or beans to weight down the crust.

Bake the pie shell for 10 minutes at 425 degrees until it is just “set.” The crust does not have to turn brown. This baking step prevents a soggy pie crust. Don’t skip it. Remove from oven — removing dried beans and foil. Let cool. And, no, the pie shell does not pick up the favor of the beans! (That was quite a concern of my grandson!)

Add the filling. I used a can of blueberry pie filling and then sprinkled fresh blackberries over the filling. No need to add more sugar; the canned pie filling is plenty sweet.

Rather than making a second pie shell for a topping, I simply used Bisquick (plus sugar, cinnamon and butter) to make a “crisp” topping. The crunchy, sweet flavor complemented the berry filling perfectly.

To make the topping, mix the Bisquick, sugar and cinnamon. Sprinkle the dry mixture on top of the pie filling. Then pour on melted butter.

Bake until the topping is browned and the pie is bubbly.

Even though my pie topping didn’t bake evenly, the pie was delicious. Serve this pie hot, with ice cream or whipped topping. I saved a few of the huge, luscious blackberries for a garnish.

Apple & Blackberry Pie

I make a second pie — this time using fresh apples & blackberries for the filling.

For the topping, I blended the Bisquick, sugar and cinnamon with softened (not melted) butter until everything was moist and crumbly. (Use 2 forks or your gloved hands to do this.) Then I sprinkled this topping on the apple and blackberry filling. I wrapped the crimped top edge of the pie crust with foil and baked the pie. This topping approach worked better.

The “Apple and Blackberry Pie” is delicious, too.

This is such a simple pie to make. Especially the crust. No rolling pin is needed. Simply press the dough into place in the pie pan. Add a can of pie fruit filling plus some additional fresh fruit and a “crisp” topping; we have a pie! So, if you are reluctant about making a pie crust — or even a homemade pie — then try this recipe. Yes, I’m hoping that Generation Z will learn to bake!

Why make your own homemade pie rather than purchasing one? Because….homemade pies just taste so much better. There is no comparision.

And, here’s a chance to be creative. So many combinations of fruit can make great pies using this basic pie “template.” Cherries, peaches and plums are all possibilities. However, the blueberry and blackberry fruit was certainly a winning fruit combination. We loved this pie.