Blackberry Pie Recipe with Fresh Blackberries
Recipe for Blackberry Pie Baked in the Best Flaky Pie Crust
Aug 19, 2008
Blackberry Pie is a classic summertime favorite. Seasonal fruit like blackberries only come around once a year. Make the most of summer and bake a blackberry pie!
Freezing Blackberries
Blackberries are a special treat in the winter when they can't be picked locally and they're too expensive to buy in the supermarket. Wash and cut the hulls off. Place on a cookie sheet in an even layer and freeze until frozen solid. Put them in a Ziploc bag and freeze for up to 6 months.
Making a Blackberry Pie With Frozen Blackberries
Although blackberries are best used fresh right off the vine, they can be used frozen in blackberry pies. Big grocery stores like Whole Foods, sell frozen IQF (individually quick frozen) blackberries in one pound bags. To make a blackberry pie with frozen blackberries, do not thaw the blackberries. Use them right from the freezer. Add an additional 1/4 cup flour or quick cooking tapioca pearls to the berry mixture and follow the directions below.
Blackberry Pie Recipe Made With Fresh Blackberries
- Recipe for 9" Double Crust Pie Crust (Click here for the Best Pie Crust Recipe. This recipe makes enough for 4 crusts. You can divide the recipe in half or freeze the extra crusts.)
- 5 cups blackberries, fresh (hulled and rinsed) or frozen (see above)
- 1 cup white sugar
- 1/4 cup brown sugar
- 1/4 cup flour
- 1/4 cup quick cooking tapioca pearls
- 1 teaspoon lemon zest
- 1/2 teaspoon cinnamon or nutmeg, more or less to taste
- 2 Tablespoons cold butter, cut in small pieces
- 1 Tablespoon milk or cream for brushing the top crust
- 1 Tablespoon sugar for dusting the crust
Directions:
- Preheat oven to 375 degrees F.
- Roll out the pie crust bottom and tops according to the best pie crust directions, leaving enough overhang to fold underneath. Place the bottom pie crust evenly in a 9" pie pan or ceramic pie dish and set aside. Fold the top crust in half and place a towel over it so it doesn't dry out.
- Toss together gently in a large bowl; blackberries, sugar, flour, tapioca, lemon zest and spices if desired.
- Fold into prepared pie crust and dot with cold butter.
- Follow the directions below for a double crust pie.
- Bake for 45-60 minutes or until crust is golden brown and juices are bubbling from vent holes. If the edges start to brown too quickly, place a piece of aluminum foil around the rim.
- Remove to cooling rack and let cool for 30-60 minutes. Refrigerating the pie first will result in cleaner slices.
- Serve Blackberry Pie à la mode with ice cream or sweetened whipped cream.
- Refrigerate leftovers if there are any!
- Makes 1 double crusted pie. Serves 8.
How To Make a Double Pie Crust:
- Unfold the top crust and place over the top of the peaches. Fold the edges of the top crust over and under the bottom edges and flute with your fingertips. Likewise, the crust can also be sealed with the tines of a dinner fork.
- Brush the pastry crust with milk or cream and sprinkle evenly with sugar.
- Cut small slits or vent holes into the top crust using a knife or a very small cookie cutter.
Try These Recipes For More Summertime Desserts:
Peach Pie Recipe - The quintessential summer pie made with fresh peaches.
Blueberry Pie Recipe - A true summer classic made with fresh blueberries.
Peach Cobbler Recipe - Try this southern cobbler made with fresh peaches and a sweet biscuit dough topping.
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