Blackberry Pie

The Blackberry Pie Recipe My business partner and husband, Kelly, loves reminiscing about picking plump, juicy wild blackberries as a child with his grandma at their camp in the Adirondacks. Although Kelly loved eating the blackberries almost as quickly as he could pick them, he knew that if he managed to leave enough, his grandma would make his favorite summer treat—Blackberry Pie. Check out local farms or farmers’ markets for access to the sweetest blackberries available in your area. June is usually peak blackberry season in the southern states, while they peak in July up north. You can also try this pie with the Cinnamon Sugar Crumb Topping.

level: easy   Makes one 9-inch pie, 6 to 8 slices

1 recipe Traditional Pastry Piecrust dough for a 9-inch double-crust pie
1/2 cup heavy cream (to glaze the top crust and crimped pie edges)

3/4 cup sugar (or to taste, depending on the sweetness of the berries)
1/2 cup unbleached all-purpose flour
3/4 teaspoon ground cinnamon
4 cups blackberries, washed and thoroughly dried
1 tablespoon salted butter

Preheat the oven to 400°F.

To prepare the pie shell, on a clean, lightly floured work surface, roll out half of the dough with a rolling pin until it forms a 10-inch circle.

Fold the circle in half, place it in the pie plate so the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Set the pie shell to the side while you make the filling.

To prepare the filling, in a small bowl, whisk together the sugar, flour, and cinnamon. Place the blackberries in a large bowl and toss them gently with the sugar mixture, handling the fruit delicately and making sure all of the blackberries are thoroughly coated. Place the blackberries in the pie shell carefully, so as not to break down the berries too much. Dot the filling with the butter.

To prepare the top crust, roll out the second half of dough with a rolling pin until it forms a 10-inch circle. Fold the dough circle in half and place it over the filling, with the straight line of the half circle running down the middle of the pie. Unfold the circle so that the entire pie is covered.

Using your thumb and index finger, crimp the edges of the pie together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times. Brush the top of the pie and crimped edges with heavy cream for a perfect, golden brown finish.

To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 375°F and continue baking for 40 to 45 minutes, or until the crust is browned and the juice bubbles through.

Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1½ hours before serving.

Blackberry Pie is best served either at room temperature or warmed at 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.

Blackberry Pie
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