I followed the directions and allowed it to cool for 3.5 hours. So many compliments. Thank you for your thoughtful comment LG! I will be trying this recipe today. Add 5 tablespoons of the ice-cold water and pulse until the dough comes together into a rough ball. I used very ripe, fresh picked berries. This is the ultimate summer pie, with a sweet and juicy blackberry filling and a light, flaky pie crust. Add the cold butter and pulse 10-12 times, until the butter pieces are the size of small peas. Thank you for your thoughts on the lemon zest. I’m not going to make any ridiculous claims about the flakiness of the crust, but I will say that this blackberry pie definitely won’t disappoint. You should also place the dough in the refrigerator whenever it is between steps, such as when you are mixing up the blackberry filling. I love elderberry pie (we grow them), elderberry soup-in-a-crust, not so much. What a gorgeous pie! I love a good blackberry pie and yours look and sound spectacular. While eating his slice, Brad said that this blackberry pie just might be better than his all time favorite cherry pie. It makes me think of country farms and hoe-downs and pies cooling on windowsills. THE BLACKBERRY PIE FILLING. Ditch the paper plate and get creative with these 7 simple ways to package cookies for gifting! But in my experience, if you take your blackberries straight from the freezer, toss them with the rest of the filling ingredients and dump them into your pie crust, you will end up with a soggy, juicy mess of a pie that, while still delicious, won’t set up properly the way it’s supposed to. Oh, this tugs at my heartstrings. Just mix it all up and let the ingredients work their flavour-magic. Now I have more on the bush, and need to use up last year’s crop. This pie, although delicious, was still runny. We froze fresh berries a couple weeks ago so we’ll use those too. Preheat oven to 425 degrees. Thanks. Happy Birthday to your husband! I love blackberries and when they are in season I buy as many from the farmers as I can and freeze them so I can make great pies like this one! Thank you for your work and those images in the blog are SO GOOD! If so, would the measurement of four Tbsp. Get all my best tips and tricks for a flaky, buttery pie crust in my post about how to make pie crust. ☝️ Please login or create a free account to comment, This Is The Best Hack For Perfect Pie Filling, Hands Down. Then toss your thawed blackberries with the remaining cornstarch, sugar, and lemon juice and gently stir in the thickened blackberry juice mixture. No fuss, no complicated procedure. Once you’ve mastered the dough (or, found a store-bought pie crust that you love), the next step is creating a filling that’s firm enough to hold up on the end of your fork but not so thick that it turns into a pile of glue. Required fields are marked *. How flour, cornstarch, arrowroot and starches thicken pie fillings: Heat causes the starch in the thickeners to bond with water molecules. Will be my go to every blackberry season! Fold the edge over, towards the inside, and crimp with your fingers or a fork. When it comes to baking a pie for a special dessert, though, I’ll always recommend making homemade pie crust. Very good recipe, made it for thanksgiving this year and everyone loved it. ), cut the shortening and butter into the flour until the mixture resembles coarse crumbs. Sounds like a perfect idea to me. Thanks again. He requested a blackberry pie. But I kept trying for blackberry pie success because it is my hands down absolute favorite pie. Or I would overshoot the mark and add too much of a thickening agent to compensate for previous attempts and end up with a filling that was gummy. I bought mine at the local grocery store, and they made a delicious pie. All rights reserved. Roll out top pie crust and cut a circular hole in the center with a small biscuit or cookie cutter, then gently lay the crust on top of the blackberry filling. To make a lattice-top pie crust, roll out the dough for the top of the pie into a 12-inch diameter circle. Our blackberries are quite large, averaging a bit larger than a quarter coin. Your email address will not be published. There are definitely plenty of both in this recipe, but I’ve lightened up this pie crust for you… and I don’t think you will notice a difference. My husband and daughter both said it was the best pie crust they ever had and to always make it this way. This pie sounds heavenly! I won’t use the crust recipe again. When well mixed, whisk into pan; stir until mixture returns to a … Add 1 tablespoon of the sugar and 1/2 tablespoon of the cornstarch and whisk to combine. I’m sorry this didn’t work out for you! I’m sorry you didn’t love this as much as we do. Filled with huge, sweet blackberries bursting with juice and baked in the most perfect, flaky, buttery pie crust, Homemade Blackberry Pie is as good to eat as it is to look at! I’m so glad you loved it! I love old musicals. He is from the south so he grew up picking fresh blackberries. While the blackberries are heating put the cornstarch in a small cup and add 2 tablespoons water. You’ll divide the dough in half and roll one half out for the bottom crust. I see after saying that many recipes call for “berries, fresh or frozen” , your recipe is worded exactly the same way. This is what makes a light, flaky pie crust! remain the same, as with the cornstarch? The method I am going to share today solves that problem. I found this crust to be very dry, difficult to work with. I used to think cheesecake was too hard to make at home, until I tried THIS recipe. I have picked some blackberries and want to make a pie. We recently learned about ClearGel, but even using that did not set up our pie made from frozen triple berry mix and elderberries. I’ll let you know how it turned out! You’ll use less butter than is often used in pie crust, as well as a combination of white whole wheat and all purpose flours. If you make a purchase through these links, I may receive a small commission, at no extra cost to you. I am in a remote area and do not have a way to get corn starch. When you think of pie crust, you probably think of lots of butter and flour. The bits of butter in the dough release steam and create little air pockets when baking. Thanks for sharing and your photography is gorgeous! Gently line a pie plate with bottom crust and brush with part of the egg wash before adding blackberry filling. Keep your butter as cold as possible. Can you freeze a blackberry pie? . But instead of just tossing that beautiful, dark purple juice, drain it into a microwave safe bowl and whisk in 1/2 tablespoon of the cornstarch called for in the recipe along with 1 tablespoon of sugar and microwave it for 45-60 seconds until it thickens up. I do this with frozen blueberries and never have a runny pie. Without the cornstarch your filling will be too runny. Set aside. Yes! We always had an abundance of berries on the farm I grew up on and my mother used to make the most AMAZING berry pies. That is a gorgeous pie! Chill the second half of the dough while you work to keep the butter cold. Thanks for letting me know. If you choose to place the full second pie crust on top of your pie be sure to cut 4-5 slits in the top for steam vents. (If you do not wish to make a lattice-top pie, you can simply put the full second pie crust on top of the pie and then cut slits in the top for steam vents.