Blackberry Pie

blackberry bushTo my mind, there are very few activities as satisfying as standing among heavily-laden blackberry bushes in the afternoon sun eagerly filling a bowl with warm, juicy fruit. Brilliant purple jewels, soft and sweet. Eat a few, drop a few into the bowl, eat a few, drop a few more into the bowl. Even at that rate, alternately eating and filling, your bowl fills quickly, providing more than enough to make a succulent, luscious, beautiful, perfect pie.

 

Blackberry Pie

 

  • 1 recipe pastry dough
  • 5 – 6 c blackberries, gently rinsed
  • 1 c organic sugar (or, to taste)
  • 3 T cornstarch
  • 2 T lemon juice
  • 2 T water
  • 1 T quick-cooking tapioca
  • 2 T butter
  • milk for finishing crust

 

Fresh Blackberry Pie, simplygoodcooking.com

  1. Set rack in the center of the oven and preheat to 400°F.
  2. Toss together berries, sugar, cornstarch, lemon juice, water, and tapioca. Let stand 20 – 30 minutes, stirring occasionally.  Set aside.
  3. Take just over half the dough and roll it into a circle to fit a 9-inch pie plate. Trim edges, leaving about 1/2-inch overhang.
  4. Roll out remaining piece of dough into a roughly 16- by 11-inch rectangle. Cut crosswise into 10 – 14 strips  about 1″ wide.
  5. Give berry mixture one more stir, then scrape it into the pie shell.
  6. Cut the butter into small pieces and scatter randomly over the berries.
  7. Arrange dough strips in a tight lattice pattern on top of the berries, trimming the strips close to edge of pan as needed. Weaving the dough strips may seem difficult at first, but just go slowly and carefully, lifting strips of one direction as you arrange strips from the other.  The trouble is well worth the result.
  8. When the dough strips are woven over the top to your satisfaction, crimp the edges into the 1/2″ overhang from lower crust.
  9. Brush top and edges with milk and slide into the hot oven.
  10. Bake pie about one hour, or until crust is golden brown and filling is bubbling.  If you have one, use a protector over the pie edges to keep them from getting too dark.  Otherwise, you can cut foil into strips and cover the edges during the first 45 minutes of baking.  Remove protector or foil during final 15 minutes of baking.
  11. Cool on a rack and serve at room temperature.

blackberry bush 2

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