A Simple and Quick Blackberry Pie Recipe

The moment of truth was upon me! Weeks and weeks of learning, testing, and baking were about to be put to the ultimate test. Long lost friends were in town and an early Thanksgiving dinner was on the schedule. For dessert? An assortment of decadent sweets from Pumpkin pie, to cupcakes to Pumpkin Cheesecake, and one BLACKBERRY PIE RECIPE made by yours truly!

It would be the first time that my pie creation would be tasted by someone outside of my ‘inner circle’ of taste tasters (that being my kids). I had been excitedly boasting of my increasing prowess at baking this pie and that for weeks, and now I was being ‘called out’ to produce to a hungry and captive audience. The pressure was on and the challenge was accepted!

The Chosen Blackberry Pie Recipe

I had previously tackled a blackberry pie recipe I found on AllRecipes.com that had turned out ‘okay’ but was nothing to gawk at. The taste was great, but I didn’t care much for a flour-sugared mix the recipe had called for. So I scoured my trusted online source (Pinterest) for other great blackberry pie recipe ideas and ended up settling my taste buds on a relatively simple-looking recipe by Karen at The Food Charlatan.

What caught my eye right off the bat was that Karen’s process of putting together the blackberry pie filling was very similar to the process I used to put together my cherry pie recipe, so this was very familiar ground for me – both from a taste and process perspective.

The process was simple and quick. I had already prepared shortcrust pastry hours before, so what was left was the prepare the blackberry filling.

Instead of the 7 cups of blackberries I opted for an extra cup to make it an even 8, and the blackberries I used were organic. Other than this minor change, I followed the recipe to the letter! See below:

Source – The Food Charlatan

Combine sugar, cornstarch, and salt in a large saucepan and set aside. In a food processor or blender, blend about 2 cups of blackberries. You want to end up with 1 and 3/4 cup liquid; if you don’t have enough berries you can add up to a 1/4 cup of water. You could also use a masher to do this.

Add the liquified berries to the sugar mixture. Bring this to a boil, stirring constantly. Once it has reached a boil, turn the heat to low and stir until thick. (This won’t take more than a minute or two.) Add 5 cups of fresh blackberries. Stir just until berries are well-coated, then remove from heat.

Blackberry Pie recipe
 
 

Line a deep 9-inch pie plate with pastry; leave about 1 inch of dough hanging over the edge. Add berries until it’s just rounded up in the middle. Lay on the top crust, making sure it’s also about an inch wider than the pie on top. Turn both pieces of dough – together – under, and tuck into the pie plate so that the juice won’t run out, leaving some of the dough high enough to crimp. Using your thumbs and first fingers, squish the dough together around the top; make your fingers and thumbs kiss each other as you move around the plate. Cut slits in the top to let the steam escape. Sprinkle cinnamon-sugar lightly all over the top.

If your pie is very full, it is a good idea to put a baking sheet underneath to avoid spills. Bake at 425° for 30 minutes. About halfway through baking time, check the edges of your crust. They will most likely be golden while the center is uncooked. If this is the case, cover the edges. Cut a square of aluminum foil, fold it into quarters, and cut a circle out of the middle. You should come up with a square that has a giant circle cut out. Unfold and cover the crust of your pie, then continue baking. You will know the pie is done when the middle of the pie is golden.

Turn off the heat and let it sit for at least another 10-15 minutes before removing. Wait several hours before attempting to cut into the pie. It needs to be completely cooled, otherwise you will get a concoction I like to call Black-bloody Pie.

The Result?

The blackberry pie was a resounding success at the ‘early’ Thanksgiving dinner get together. The pie was an instant hit, with nothing but a handful of blackberries and juice in an otherwise empty pie dish.

Although I didn’t have a piece of the pie this night, I had previously ‘baked’ this same recipe a couple days before to make sure it was indeed the one I wanted to use. So I had my ‘own’ blackberry pie waiting for me at home. This worked out great since all I wanted to do this evening was to watch and observe the wanton devouring of this juicy delight! All in all a wonderful evening, with friends, family and good food!

Lastly, I’d like to thank Karen at The Food Charlatan for a wonderful recipe (her mother’s recipe in fact), that will put smiles on many faces for years to come in this neck of the woods!

How My AllRecipes Blackberry Pie Turned Out…

Right on the heels of my cherry pie over the weekend, I was anxious to try a relatively simple Blackberry Pie recipe I came across on AllRecipes.com by Michelle Verdiere. I eat a lot of apple pie but blackberry is my favorite and I’ve been itching at finding the perfect blackberry pie recipe for me. So how did this one turn out?

Ingredients

100_2762
As I said, the ingredients to this dish are straightforward and relatively meager:

  • 4 cups fresh blackberries (I used frozen blackberries from the local grocer)
  • 1/2 cup white sugar
  • 1/2 cup all-purpose flour
  • 1 recipe pastry for a 9 inch double crust pie (I made my own – Buttery, flaky pie crust)
  • 2 tablespoons milk (I substituted for an egg wash)

Short and sweet. perfect for my first attempt at my first Blackberry Pie.

Let’s Talk About The Process…

I went and grabbed a few bags of frozen blackberries (image above) at the local grocery store instead of the fresh ones. I had been wanting to try using frozen fruit (especially since I’d like to bake a peach pie soon and have no patience to wait for Summer for fresh peaches). Plus I had read somewhere that frozen fruit could be just as good, if not BETTER than fresh fruit, so frozen fruit it was. I need 4 cups of blackberries and wasn’t for sure how many bags I needed so I got four bags. Turns out 2 bags of this particular brand, covered my 4 cups so I had frozen blackberries for another day! SCORE!

I’d become pretty adept at whipping together Annalise’s Foolproof Flaky Pie Crust so I hurried along and got that put together and in the fridge to set.

Next, I followed the recipe to the letter – Here is the video to the AllRecipes.com Blackberry Pie

blackberry pie

Please note, that instead of washing the crust with milk, I used an egg wash. Why? Again, I saw this as another opportunity to try using and egg wash, which I had never done before. It turned out to be a life changing gamble and one that I will probably continue to use from here on out!

blackberry pie

I baked the pie as specified – 15 min at 425 degrees, then bring it down to 375 20-25 min (I opted for 25).

I could smell the pie bubbling up that blackberry aroma from every room in the house. It was marvelous!

When the timer went off, I promptly removed the lightly-browned blackberry pie from the over and set it on the cooling rack for devouring…er..sampling later.

blackberry pie

Results?

Not bad for my first attempt but I could definitely do better. No, strike that! I definitely WILL do better next time around, but don’t get me wrong, this pie has some serious promise!

blackberry pie

The egg wash on the crust was a brilliant move, and like I said, an addition I will make to every pie recipe I make from here on out (if it makes sense, of course). The egg wash helped ‘flake’ up the crust even more than it had before and it was so freakin’ delicious, don’t even get me started.

The pie was very juicy when I first cut into it, not that I’m complaining. It was a little on the ‘cloudy’ side, most likely from the flour in the mixture, so not sure if that’s normal or not. The blackberries were soft, juicy and tart, which when mixed with the sweetened juice created a wonderful taste.

The crust on the bottom (which I had egg washed as well per the video…), was also very good, although it was softer than usual which meant I could of baked it a little longer. The top crust edges were well-browned but the middle of the pie was lighter. Again, I could of probably baked it for a little longer. Ten minutes more maybe? I will try this the next time around. Not sure why it was that soft, though my first guess was that maybe I had it ‘thicker’ than what was in the original recipe?

The AllRecipes.com Blackberry Pie recipe was delicious. Again, there are a couple things I will change when I do it again, but this is definitely a recipe I will continue to fall back on in the future. Two big thumbs up for me!

A Simple Pie Crust Recipe for You to Start Out With

We were buried! At least under a foot of heavy, fresh-fallen snow. Boise’s first heavy snow of the Winter (isn’t it still technically Fall?) had come, and in dramatic fashion.

walkway

Highways were shutdown, schools were closed, and kids were ecstatic. The temperatures outside were an ear nipping 15 degrees, and I had no desire to brave Winter’s fury today. What better day to bake I thought! But what, was the question!

What to Make. What to Bake

I’d been chomping at the bit, eager to start making my own pie crust for weeks now, ever since Betty Crocker hung me out to dry, and today was looking better and better as a day for experimentation.

I had been gathering up pie crust recipes from around the Web and more specifically, Pinterest, over the last several weeks, so I already had a ready supply of ideas from which to start from. The choices and flavors were many, but as ‘venturesome’ as I felt this day, I still wanted to start out slow and steady with a recipe relatively simple even for me. Chance behold, I knew exactly the one I wanted to start with!

Lo and behold, Annalise’s Foolproof Flaky Pie Crust!

Nothing revolutionary by any stretch but Annalise’s recipe was simple, full of buttery flavor and quick to put together. Perfect for my first attempt at making homemade pie crust.

Pie Crust Ingredients and Process

Not being the venturesome sort, I stuck to Annalise’s recipe to a ‘T’, not deviating or trying to get cure and creative one bit. This was both a fun project but an educational one as well and I loved every bit of it. My 9yr old daughter also took great interest, engaging with the process at every turn…

‘It doesn’t look like dough, Dad?’

‘It looks like a lot of flour and nothing else Dad?’

dough1

‘Shouldn’t it be coming together in a clump like dough is supposed to Dad?’

pie-prep

‘Oh, wait, its starting to come together Dad!’

pie-baking02

‘Wow, it looks like pie crust dough you got at the store Dad?’

I made two iterations of Annalise’s Foolproof Flaky Pie Crust, as the recipe had an ‘optional’ sugar component in it that I tried once, but didn’t care for it, so I made the pie crust again without it and loved it.

Once complete, I wrapped up the dough and stuffed it in the fridge for a couple hours.
cherry-pie02

Since the ‘objective’ of today’s pie baking adventure was more about the ‘pie crust’ than anything else, I figured I’d just make my standard apple pie, since I knew that recipe and process literally by heart. But, since I’d only baked my mom’s cherry pie once, and the fact that the Oregon red tart cherries were on sale at the local grocer (which was unusual but highly welcomed), I decided I’d kill two birds with one stone (sorry for the pun…) and make this a worthwhile experiment.

I took my dough out of the fridge and let it sit for about 20 min to soften a bit while I prepped my cherries – which involved thickening the juice a bit with a mix of sugar and starch and heating the mixture of cherries and juice with some nutmeg, cinnamon and vanilla.

Once the dough was rolled out, the cherry mixture was poured in and the top of the pie crust gently set on top.

cherry-pie

All set and ready to roll, I threw it in the oven for a sizzling quick 45 min.

pie-baking

Results?

cherry-pie2
Absolutely delish! The pie crust was fantastic. The flavor was good, with a hint of butter as was the consistency and the cherries, both tart and smothered in a sweetened juice. I was extremely please with the results. I didn’t glaze the top of the crust with egg wash as mentioned in the recipe, though I plan to do that in the next pie baking run.

Annalise’s Foolproof Flaky Pie Crust was a great success in more ways than one. It was the perfect pie crust for me to ‘get my feet wet’ and help me build the confidence and belief in myself that I was capable of putting together my own pie crust mix. And, although her pie crust will be a springboard to more ambitious pie crust projects, this recipe was so easy that it will more than likely become the ‘standard’ pie crust for the majority of my projects!

Thanks Annalise!

cherry pie