A recent foraging day on the property led to trying a new blackberry pie recipe. That’s how things work around here. First you see what is in abundance, and then you plan a meal around that. Since pie is often thought to be a dessert, just go with the rule of “life is short, eat dessert first”.
Over the last two years, the natural ground covers have returned, along with some new species that had not been seen before. While we have been harvesting wild wine berries from our wooded land for years, we had not come across freely growing red raspberries and blackberries. Seemingly overnight, a large tangle of all three berries has appeared. I am sure I didn’t notice them until the red caught my eye, and a friend took a closer look and noticed the blackberries too. Let the snacking begin!
Before long I had enough to try a blackberry pie recipe with the foraged fruit. You can read more about all the wild edibles found on our property in this blog post. I love finding and learning what food is available right here.
Before I give you my version for wild blackberry pie recipe, I should warn you that I am one of those people who cook by taste. In other words, every measurement in the recipe is subject to adjustment as needed to suit your own personal taste buds. Pies are extremely forgiving, as long as you don’t vary far from the basic premise of fruit, sugar, a little spice, and a delicious pie crust, you will end up with a delicious pie.
Gather the following items :
- Large mixing bowl
- Sturdy wooden spoon
- 8 or 9 inch pie pan
Mixing the Blackberry Pie Filling
Now for the ingredients :
- 1/4 cup flour
- 5 cups of blackberries. (most berry pie recipes are similar, so mix in blueberries, raspberries, or strawberries if you have those on hand)
- 3/4 cup of sugar (use less if berries are sweet)
- 1/2 teaspoon cinnamon
- 1 Tablespoon lemon juice
- 2 pie crusts. (1 box of pre-made pie crust, or make your own 2 crust recipe)
- 1 Tablespoon chilled butter
Ready to tackle the Blackberry Pie Recipe? In a saucepan, combine the berries, flour, sugar, and cinnamon. Mix gently but well. Heat the mixture over medium heat until mixture simmers. Keep stirring and simmering a few more minutes until the fruit mixture begins to thicken slightly.
Assemble the Pie and Bake
Pre-heat the oven to 425 degrees Fahrenheit.
Place one of the pie crusts into the pie pan. Spoon or pour the berry pie filling into the bottom crust. Dot the filling with tiny pieces of the cold butter.
Lay the top crust over the filling and crimp the edges together to seal in the pie filling.
Place two or three small slits in the top crust to allow steam to release during baking. If your feel creative, use a small cookie cutter to create a cut out shape BEFORE placing the crust on top of the pie filling.
Bake at 425 degree Fahrenheit for 15 minutes then reduce the oven temperature to 375 degrees. Continue baking for an additional 30 to 40 minutes until crust is lightly browned.
Pie Baking Tips
Tips! Place the pie on a cookie sheet to bake. This will keep your oven clean if the pie filling should bubble out of the pie during baking.
If the crust begins to get too dark, cover the pie with foil while continuing to bake until done.
Do you love simple down home cooking like this. Take a look at the cookbook by Kelly Gray, Then I Thought of Home.