Thanksgiving is right around the corner, and I am going to share the recipe for my favorite pie. Growing up during Thanksgiving my mom would always make a blackberry pie for my dad. It is both my dad's and my favorite pie.
The first time I went to Thanksgiving with my husband's family I made a blackberry pie to take up with me and it was a major hit. The next year I was asked to make my blackberry pie again and to make the pie crust for all the pies.
Along with learning how to make pie crust from my grandma I also learned how to make her blackberry pie. It is such a simple recipe that brings out the sweetness in the blackberries and it turns out perfect every time.
Helpful Hints
When making a blackberry pie it does not matter if you use fresh or frozen berries. I prefer to use fresh berries because the pie tends to be less runny. If using frozen make sure to thaw and lightly dry the berries before putting them into your pie. Frozen berries do tend to make the pie runnier, but they still taste the same.
When adding the berry, sugar and flour mixture it is easiest to dump the whole bowl into the crust. You will want all the extra flour and sugar because this helps sweeten and thicken your pie while baking. Also do not forget the butter. The fat from the butter will react with the flour to thicken the berry juices while the pie is baking.
Blackberry Pie
Yield 1 Pie/ 8 Servings
Ingredients
4-6 cups blackberries (fresh or frozen)
1 ½ cups sugar
1/3 cup all-purpose flour
1-2 tablespoons butter
2 pie crusts
1 egg (optional)
Directions
Pre heat oven to 350 degrees Fahrenheit.
In a small bowl mix together the sugar and flour.
In a large bowl dump in your blackberries then add the sugar flour mixture.
Mix everything till the blackberries are completely coated in sugar and flour. There will be some that does not adhere to the berries, that is ok. You will still use the extra flour and sugar.
Prep one of your pie crusts in a pie dish but do not crimp the edges yet.
Next dump your blackberries into the crust. Make sure to add all the flour and sugar that is in the bottom of the bowl on top of the blackberries.
Dot the top of the filling with small pieces of butter.
Add the second pie crust to the top of your pie. Crimp the edges and cut off any excess crust from the edge of the pie. Cut a couple of steam holes in the center of the pie.
If you want, add the egg wash to the top of the pie.
Cover the edges with foil.
Bake for at least one hour. Depending on climate and elevation the pie may take longer. To know if the pie is done you will see thick juice bubbling from the steam holes. If the crust is getting too dark gently cover or lay a piece of foil over the top.
Once finished let the pie rest for 1-2 hours before serving.
Enjoy!!!
Ps. My favorite way to eat a blackberry pie is warm with a scoop of vanilla ice cream! Yum!!!!
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