The very best blackberry pie ever. No kidding! All butter crust, a great deal of blackberries, spiced with somewhat lemon, cinnamon, and almond extract. Yum.
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Sure my mates, it’s time for blackberries! The season is right here, the berries are ripe and prepared for selecting.
Blackberries develop wild right here alongside the American River, and just about round all the creeks and streams in California. Heck, they even develop wild in empty heaps and uncared for again yards in San Francisco.
Some mates and I went berry selecting on the river this week and introduced house a pair kilos of recent, ripe, juicy berries, excellent for a pie.
And an ideal pie it’s, or was. It didn’t final lengthy.
Actually I believe it was top-of-the-line pies I’ve ever made, and that’s saying one thing, as a result of I wish to make pie. The filling held collectively (instantaneous tapioca is a superb thickener), the additions of lemon, cinnamon, and almond extract simply intensified and enhanced the blackberry taste.
And the crust? Effectively, for my part, do-it-yourself pie is simply an excuse to eat do-it-yourself butter crust.
Wild blackberries or store-bought blackberries for pie
Not everybody has entry to wild blackberries. If that’s you, you’ll be able to simply use market berries or frozen berries. Dealer Joe’s carries a great high quality bag of frozen blended berries that might work completely effectively with this pie.
Retailer-bought blackberries are typically sweeter and have extra moisture than wild blackberries. So in the event you use store-bought berries, you’ll need to add somewhat extra lemon juice to the filling to steadiness the tartness, and use extra thickener (cornstarch or flour) than in case you are working with wild blackberries.
Tips on how to choose wild blackberries for the perfect pie
Should you do have a blackberry bush close by, choose largely berries which can be all black, or deeply purple. Do embody a couple of berries which can be nonetheless somewhat purple. They’re not fairly ripe and can be somewhat tart, however they’ll assist so as to add a tart steadiness to the sweetness of the pie, and their pectin will assist the pie thicken.
A really ripe berry ought to be simple to choose. You shouldn’t must tug on it an excessive amount of to get it off of the vine.
Ideas for blackberry selecting
- Put on lengthy pants and a protracted sleeved shirt for selecting, the thicker the fabric the higher, as you’ll want safety from the berry plant’s many many (ouch) thorns.
- Put the berries in a bucket or thick plastic bag. The juice from the berries will undergo any paper bag.
Up to date August 2, 2018 : Recipe up to date, first printed 2010
Blackberry Pie Recipe
- 1 pie dough recipe for prime and backside crust
- 5-6 cups blackberries, rinsed, picked clear, patted dry (in the event you use frozen berries, defrost and drain them)
- 1/2 cup to three/four cup sugar (relying on how candy your berries are)
- 1 teaspoon lemon juice (use 2 teaspoons if utilizing store-bought berries)
- 1 teaspoon lemon zest
- 1/2 teaspoon floor cinnamon
- 1/four teaspoon almond extract
- four to six Tbsp fast cooking instantaneous tapioca, flour, OR cornstarch (use four Tbsp if making the pie with wild-picked berries that embody a couple of not absolutely ripe berries, 6 Tbsp if making the pie with store-bought very ripe berries)
1 Toss blackberries with sugar, lemon, cinnamon, almond extract, fast tapioca: Place blackberries, sugar, lemon zest, lemon juice, cinnamon, almond extract, and fast cooking instantaneous tapioca in a big bowl. Gently fold the berries till they’re all effectively coated with sugar. Let sit for 30 minutes.
2 Roll out backside crust: Preheat oven to 400°F. You must have two balls of pie dough, one for the underside crust, one for the highest crust.
Roll out one of many balls of pie dough on a flippantly floured floor to 12-inch diameter in case you are utilizing a 9-inch pie pan, or 13-inch diameter in case you are utilizing a 10-inch pan.
Line the underside of your pie pan with the dough. Chill in fridge whilst you roll out the highest crust.
three Roll out prime crust: Roll out the second ball of pie dough for the highest crust. If you need to do a lattice prime, weave the dough strips as described in Tips on how to Make a Lattice High for a Pie Crust.
four Spoon berry combination into pie crust, prime with second crust: Spoon the berry combination into the dough-lined pie dish. For a lattice prime, weave strips of pie dough excessive of the fruit-filled pie dish.
For a strong prime, place the second rolled-out pie dough crust on prime of the pie. Press ends of strips into the rim of the underside crust. Use scissors to trim the perimeters to 1/2-inch from the outer fringe of the pie pan.
Fold the perimeters again over themselves and use your fingers to crimp to seal the perimeters. In case you are utilizing a strong prime crust, rating the highest a number of instances with a pointy knife to create air vents for the steam to flee.
5 Bake: Place the pie on the center rack of the oven. Put a baking sheet on the decrease rack to catch any juices that may bubble out of the pie whereas it is cooking.
Bake the pie in two levels. First bake it at 400°F for 30 minutes.
Then place a sheet of aluminum foil over the pie to guard the perimeters and tops from getting too burnt. (A pie protector is sort of helpful right here.) Scale back the warmth to 350°F and bake for a further 30 minutes, or till the crust has browned and the filling is bubbly.
Take away from oven and place on a wire rack. Cool utterly earlier than serving.
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