Thursday, August 1, 2019

Blackberry Pie

I've never made a blackberry pie. I've made a Blackberry Meringue Pie (Link HERE) which was amazingly different and delicious, but not a good, old fashioned, blackberry pie. 
My niece, Sue's daughter, Kenzie brought up a whooooole bunch of blackberries so I knew this was my opportunity to make one. Also... I have a lot of blackberries.... anyone have any fabulous blackberry recipes they'd be willing to share? :)
This pie, like most pies, is a bit time consuming because you have to make a crust and a filling and then bake it. You can use a store bought crust if you want to cheat a little. I use our Never Fail Pie Crust (link HERE) because it's super-de-duper flaky and *jazz hands*. In the end, this pie is totally worth any time it's going to take you. Seriously. So good. 

Old Fashioned Blackberry Pie

Crust for double pie crust (Our Recipe HERE) 

6 cups blackberries
1/2 cup sugar
1/4 cup cornstarch
zest of one lemon
1 tsp vanilla

For Brushing on Crust
1 egg
1 Tbsp milk (or cream)

Preheat oven to 400.
Prepare crust as per instructions. You need enough crust for a double 9 inch pie. Roll out the bottom crust and place in pie pan. Set aside.
In a large mixing bowl, gently stir together the blackberries, sugar, cornstarch, lemon zest, and vanilla until well combined. Spoon into bottom crust. 

Roll out the other crust and place on top. Pinch around the edges to seal, cutting off any extra dough.
In a small bowl, whisk together the egg and milk. Using a pastry or basting brush, brush the egg mixture over the top crust. Cut a few slits in the top to allow steam to escape. 
NOTE - place on a cookie sheet or pizza pan as pie will boil over a little and you don't want that in your oven! 

Place in preheated 400 degree oven. Bake at 400 for 10 minutes. Turn heat down to 350 and continue to bake until pie is golden and filling is bubbly - about 40 - 50 minutes. 

Let cool on a wire rack to room temperature. 

If you try and slice it while warm it will ooze out. It will still taste fabulous but will not stay together very well. Let it cool and then chill it for a few hours for best results. In the photos here I cut it at room temp, without chilling it. It stayed together but still was a bit oozy. 

Of course, vanilla ice cream is a must...

Close up? Let's do it.

*cue angels singing*

I think pies always look so pretty. Something about that flaky, golden crust just seems so artsy. 
Art you can eat.... I'm on board that train.