For Steve and me, blackberries are probably our second favorite fruit on Earth (right behind strawberries)! Plump, juicy and perfect dipped in sugar. Every summer, those dark purple jewels go on sale during their high season. There are even farms around here where you can pick your own blackberries. I love making blackberry jam with fresh blackberries! I think I loved blackberries before I even tasted one thanks to the book I had read in elementary school, A Taste of Blackberries, by Doris Buchanan Smith. It was probably the first book I read where I was so caught up into the story line that I literally bawled my eyes out following it. That book changed my life forever. From that point on, I became an avid fan of literature. If you haven’t read the book, it’s never too late. Check it out at your local library.
The hubby was craving some good ol’ fashioned blackberry pie. I found this recipe and thought, it’s so simple that it has to be perfect! I tweaked it a bit to suit our taste and the end result was this perfect bliss of sweet and tart blackberries in yummy syrup sandwiched between lightly sweetened, flaky crusts. It was fantastic! Definitely a keeper recipe for our family!
Printable Recipe: Fresh Blackberry Pie
4 cups fresh blackberries (separated into 3 cups + 1 cup)
1/2 cup sugar
1/2 cup flour
Package of ready made unroll and bake pie crusts (contains 2 in pkg)
1 tablespoon of milk
Preheat oven to 425 degrees. Rinse and pat dry the blackberries.
Place 3 cups of blackberries in a medium-sized bowl.
Add flour and sugar to the blackberries. Stir until all berries are well-coated. Try not to “smash” the blackberries. This pie is excellent because there are large chunks of blackberries that remain after it is baked. There is also a lot of blackberries that will burst while baking creating this wonderful, thick filling.
Lightly coat a 9” glass pie pan with non-stick cooking spray. Press one pie crust into the glass pie pan. Pinch the crust edges to create pleats so that the pie crust fits perfectly into the glass pie pan.
Dump the coated blackberries into the pie crust. Using a spatula, gently move the blackberries into an even layer.
Add the remainder cup of blackberries evenly on top. Place the second pie crust on top. You can cut the diameter of the pie crust down so that it lays over the pie and evenly meets the edge of the first pie crust. I however love pie crust and didn’t want any of it to go waste. I laid the pie crust on top of the blackberries allowing the crust to “puddle” over the valleys and highs of the filling ensuring the second pie crust edge met the first pie crust edge. Crimp edges together using the back of a fork.
With a sharp knife, gently cut slits into at least 4 different areas of the pie to allow the steam to escape while baking. Because I made this mostly for the hubby, I cut small hearts out to remind him how much I love him. I then placed the heart cut-outs back on top of the pie crust to to add to the cute design.
Using a pastry brush, brush on milk.
Shake sugar over the milk covered crust creating a light layer of sugar. Bake for 15 minutes in the pre-heated oven. Decrease the temperature to 375 degrees and bake for an additional 20-25 minutes or until crust is golden and filling is bubbly.
I hate when pie crust edges become “over-cooked”. To prevent this, after 15 minutes at 425 degrees, I covered the edges with crimped foil before lowered the temperature to 375 degrees. I removed the crimped foil covers the last 5 minutes of baking. At one time I had these awesome adjustable metal pie crust cover thingys…I wonder where they went? Would have been nice because it was hard crimping foil around the crust of an already too hot pie! Steve had to help me with this part so that I didn’t burn off all my fingerprints. Once cooked, allow pie to cool on a wire rack. Caution! The filling is extremely hot!