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 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!

David Lawyer

Hopelessly addicted to all things pie, from cream pies, to fruit pies, savory pies, and anything else even remotely close like tarts, galettes and beyond! Also be sure to follow on Facebook and Twitter for even more great recipe ideas!


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