Blackberry Pie

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I was going to post a different recipe today, but then I went blackberry picking with my nephew. Yeah, he is a convincing boy! As we were walking home, we were thinking of all the blackberry treats we could make. After some convincing, we decided on these because we had all the ingredients on hand (and because Aunt Lauren didn’t want to make a trip to the store!)

OH.MY.WORD.

These are good!

Well, there really is no pie out there I don’t like, but this one is different. It’s basically a blackberry cobbler filling in a pie. (Do you recall my love of cobblers? If not, read this….and then this.) They are life altering and could bring about world peace.

Now a cobbler packed into a pie? Not only do we get world peace, but we all become buddy-buddy, making each other s’mores singing kumbaya around the fire. While simultaneously eating this pie.

If that doesn’t sound like heaven then I don’t know what does!

Now a few of you have expressed concern about making berry filled pies and to be honest, it can be a little finicky. But, I’m gonna let you in on my ‘kitchen science’ that keep my pies coming out perfectly from the oven every time. (Don’t be scared…it’s pretty easy!)

First things first:  Are your berries ripe or underripe? If they are ripe, then they are most likely sweet and juicy. Underripe fruit means they are probably tart with fewer juices. Based on this you can determine how much sugar and flour you want to add in. The sugar sweetens, the flour thickens. Sweet fruit means less sugar, more flour. Tart fruit means more sugar, less flour. That’s it! It takes a little bit of trial and error, but after one or two pies, you’ll be good to go.

This recipe is based on fruit that was semi-sweet and moderately juicy. These blackberries weren’t at their peak because it’s the beginning of the season. So this recipe reflects that. It’s a really good starting point for experimenting with your berry pies! I really hope you start experimenting because these are so totally worth it!

Happy Wednesday!

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Blackberry Pie Recipe

This is a fresh Blackberry Pie Recipe that makes four individual smaller pies! Perfect for smaller portions, sharing or for making ahead!

servings 4 pies

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

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Ingredients

• ▢ 1 pie crust recipe {I used 1-1/2 times this recipe}
• ▢ 2 3/4 cups fresh blackberries
• ▢ 1/4 cup granulated sugar
• ▢ 2  tablespoons flour
• ▢ 1 tablespoon lime juice or lemon juice
• ▢ 1/8 teaspoon cinnamon
• ▢ pinch salt

US Customary - Metric

Instructions

• Preheat oven to 350 degrees.
• Divide pie dough into 4 equal balls. Roll out and line 4 tart pans with the crust. {My pans were 4 x .75 inches.} Remove any excess and reserve. Set pie shells aside.
• For the filling, combine blackberries, sugar, flour, lime juice, cinnamon and salt gently until all blackberries are evenly coated with sugar and flour. Divide filling evenly between the pie shells, making sure the blackberries are as level as possible.
• Roll out remaining dough and cut into strips. Place over top of the pie is a cross-hatch pattern. {If you don't have enough pie dough then forgo this step!}
• Bake for 35-40 minutes. Remove from oven and cool until warm to the touch. Remove from tart pans carefully. Top with powdered sugar, sweetened whipped cream or vanilla ice cream.

Nutrition

Calories: 300kcal | Carbohydrates: 46g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Sodium: 175mg | Potassium: 202mg | Fiber: 6g | Sugar: 17g | Vitamin A: 212IU | Vitamin C: 22mg | Calcium: 37mg | Iron: 2mg

Course: Dessert

Cuisine: American

Keyword: blackberry pie