Learn how to make fresh blackberry pie for a sweet and sour, juicy dessert that is best topped with homemade whip. Ah, fall is here!
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The Delicious Invasive Weed
Where we live, blackberries grow like weeds.
I always love seeing the new people in the neighborhood every August. Some people even go buy a blackberry bush for their yard.
It’s funny because those of us who live here see blackberries as invasive, because they are massive and spread like weeds. And with sharp thorns and tall vines, they really fight back.
You are considered lucky if you DON’T have a blackberry bush in your yard.
But with all that said, if you find yourself with a blackberry bush, you better make pie. And blackberries do make the best pie!
Here’s our family’s tried and true annual blackberry pie recipe. Enjoy!
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Fresh Blackberry Pie Filling
5 cups freshly picked blackberries
Juice from half a lemon
Lemon zest from half a lemon
1/3 Cup white sugar
Quarter cup wild honey
One teaspoon cinnamon
1/2 tsp vanilla extract
Half teaspoon almond extract
4 TB almond flour (you could also use all purpose flour or tapioca starch)
Pie Making tips
If you are using berries, keep this in mind. Usually store bought berries are bigger, more watery, and sweeter than foraged. If you forage the berries, they’ll likely be smaller, more firm and more sour tasting. So if you notice your berries are dripping with juice and over ripe, you might need more thickening agent (like almond flour).
The Process
Combine all of the ingredients in a large bowl and gently stir so that all the berries are coated with the sugar and flour mixture. Let sit for 20-30 minutes.
Preheat the oven to 350 degrees F. Roll out your pie crust and rub the pie baking dish lightly with butter.
Lay the first crust layer into the dish and slowly pour the pie filling mixture into it.
Prepare the top pie crust and lay that on top of the pie filling mixture.
Score the pie crust top as desired (See photo). Whisk up one egg and gently brush the top of the pie crust with the egg mixture.
Bake at 350 degrees F for 60 minutes on the lowest rack of your oven. About halfway through baking (about 30 minutes), cover the pie with foil or a pie protector to prevent the edges from burning.
For more details on how to make a lattice pie crust, go here.
Chef’s Tips
When you’re ready to roll your dough, smoosh it down with your hands first onto a clean floured surface. Then, start rolling. Keep lots of flour on hand. Also, fill a small cup with ice water and sprinkle it on the dough if you’re having a hard time getting it to form together nicely. It’s a fine line between too much flour or too much moisture.
Pinch any holes or imperfect parts of the dough together with your fingers. Its okay if it gets a little messy!
Things to Make with Pie Crust
Pie crust is soft, buttery, and sour if you’re using sourdough. So to me, the more things I can make with it the better.
Try this homemade apple pie, straight from the orchard.
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Or grab a pumpkin and make this breakfast pumpkin pie.
Really you could add any fruit to make a pie. All you have to do is add your flour depending on how watery the fruit is. The basic process is the same – cook the fruit on the stove, add seasonings, add thickening agent, and let cool before putting it in the pie!
Recipes you May like to Serve this With…
Try some of these cozy recipes for your fall dinner!
Homemade Rustic Sourdough Bread
Instant Pot Sausage Soup with Bone Broth
Fresh Blackberry Pie
Learn how to make fresh blackberry pie! Top with homemade whipped cream for the perfect cozy fall dessert.
Ingredients
- 5 cups freshly picked blackberries
- Juice from half a lemon
- Lemon zest from half a lemon
- 1/3 Cup white sugar
- Quarter cup wild honey
- One teaspoon cinnamon
- 1/2 tsp vanilla extract
- Half teaspoon almond extract
- 4 TB almond flour (you could also use all purpose flour or tapioca starch)
Instructions
- Combine all of the ingredients in a large bowl and gently stir so that all the berries are coated with the sugar and flour mixture. Let sit for 20-30 minutes.
- Preheat the oven to 350 degrees F. Roll out your pie crust and rub the pie baking dish lightly with butter.
- Lay the first crust layer into the dish and slowly pour the pie filling mixture into it.
- Prepare the top pie crust and lay that on top of the pie filling mixture.
- Lay the top of the pie crust on top, either scoring it or creating a lattice top (see instructions). Whisk up one egg and gently brush the top of the pie crust with the egg mixture.
- Bake at 350 degrees F for 60 minutes on the lowest rack of your oven. About halfway through baking (about 30 minutes), cover the pie with foil or a pie protector to prevent the edges from burning.
Notes
Try to pick a variety of blackberries from small to large so you get a delicious mixture of berry flavors. If you are using store-bought blackberries they tend to be larger and more juicy, so if your mixture seems too wet you can add more almond flour.
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