Blackberry Pie

I really, really love pie.  Any kind.  And I really love blackberries.  When our local farmer’s market had some fabulous-looking blackberries, I bought a ridiculous amount and of course had to make a pie.  The result was very good, and very tart, and would have been even better if I’d had some vanilla ice cream or whipped cream on hand to go with it.  I got this particular recipe from Joy of Baking, one of my favorite websites – I’ve always had fantastic luck with her recipes!

  • 5 cups (2 1/2 pints) fresh blackberries
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons cornstarch
  • 3/4 cup granulated white sugar
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon unsalted butter, cut into small chunks

Make pie crust according to your favorite recipe.  You could do a lattice top or a double crust pie for this – I like a lattice top because you can see the beautiful color of the berries that way.  Put the bottom crust of the pie in the fridge to chill.

Place the blackberries in a large bowl and toss with the lemon juice. In a small bowl mix together the cornstarch, sugar, and ground cinnamon. Gently mix the sugar mixture into the blackberries. Remove the chilled pie crust from the fridge. Pour the fruit mixture into the prepared pie shell. Dot with the tablespoon of butter.

Place the top crust over the pie, or make your lattice.  Brush with an egg wash.   Put the pie plate on a large baking sheet and bake the pie for about 25 – 30 minutes and then, if the edges of the pie are browning too much, cover with a foil ring or pie shield. Continue to bake the pie for another 15 – 20 minutes or until the crust is a golden brown color and the fruit juices begin to bubble.

Remove the pie from the oven and place on a wire rack to cool for several hours. Serve at room temperature with vanilla ice cream. Leftovers can be stored in the refrigerator for about 3 days. Reheat before serving.

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