As easy as (blackberry) pie!

I know my faithful readers have been waiting with great anticipation for the results of my second effort at making a blackberry pie. I took another shot at it this past weekend, and the results were outstanding, if I do say so myself.

Blackberry Pie

Here is a recipe. As with anything I cook, it’s real easy.

What you’ll need.

  • One quart of blackberries (fresh or frozen*)
  • ½ to one cup sugar (depending on taste)
  • A pinch of salt
  • ½ cup of flour
  • A tablespoon of lemon or lime juice
  • One package (two pieces) pre-made pie crust dough
  • One tablespoon of butter

*The produce stand was out of fresh blackberries, so I used two 12 oz packages of frozen blackberries for my most recent pie. Thaw and drain well. If using fresh blackberries, rinse and also allow to drain well.

–Preheat oven to 450 degrees.

–Spray butter-based Pam on one pie pan.

–Press one of the dough pieces into the pan.

–Mix the blackberries, sugar, salt, lemon-juice and salt in a large mixing bowl.

–Spoon the mixture into the pie pan.

— Dot the top of the pie with small pieces of the butter.

–Cut the second piece of pie dough into narrow (1/2 inch) strips and create lattice topping. (See below.)

–Use a fork to press the top and bottom pieces together around the edge of the pan. Trim off an overhang with a knife.

–Bake at 450 degrees for ten minutes and then reduce heat to 350. Continue cooking for 30 additional minutes, or until the crust is golden brown and the blackberry mixture is bubbling.

–Allow to cool for at least 30 minutes before serving.

Serve with a scoop of vanilla ice cream.

Notes:

1.) Helpful hint to create a better lattice work topping than shown in the photo above. Lay out the pie all the strips going in one direction, but do not attach them to the edge of the pan. Then starting with the middle and working out to the sides, place the intersecting strips on the pie. Create the lattice effect by weaving the second layer over and under the stips of the original layer.

2.) The filling can easily spill over and make a mess in the bottom of your oven. When I turn the oven down to 350, I usually, place a piece of aluminum foil under the pie pan, on the rack below the one the pie sits on. If you do this, it will extend the baking time. Adjust accordingly.

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