This is my favorite fruit! We have blackberry bushes in our backyard, but they’re going to be a few months longer! Last year, I picked every possible berry that I could, (less what I shared with the birds, and they were not happy when it was my turn to take some berries. They sat up in the trees and squawked at me the whole time I was out there. I had to dress to pick those berries, I’m sure the neighbors thought I had gone mad, out there in long sleeve sweatshirt and long pants, fully geared with socks, shoes and a big bowl in the middle of June/July picking those berries. They were worth every bit of discomfort I felt from the thorns and the heat of my endeavor. I picked enough to almost last us through the winter going out there every 3 days. I made sure I didn’t miss any too. I guess I really can’t blame those birds for squawking at me. This year, I plan on going berry picking at one of those u-pick farms. I just can’t seem to get enough blackberries to sate my culinary obsession! Anybody else out there have a berry obsession where you just can’t seem to get enough? Maybe we can go to rehab together for wayward crazed blackberry pickers!
Now, I don’t recall ever having a blackberry pie when I was a kid, or an adult for that matter until now. This pie was really good, and I had to send 1/2 of it over to my mother and father in law to keep me from eating the whole damn pie. Will I make it again? You bet!!
For the most flakiest, tastiest pie crust go here
Blackberry Pie
8 Cups Blackberries, rinsed and patted dry
2 Tbsp. Lemon Juice
2 Cups Sugar
5 Heaping Tablespoons Cornstarch
1/2 tsp. Cinnamon
Pinch of Nutmeg
Pinch of Salt
2 Tablespoons Butter, cut into little pieces
1 Tablespoon Milk
Coarse Sugar
Combine blackberries, sugar, and lemon juice in a large bowl and let set while you make your pie crust. Add remaining ingredients and stir gently till well mixed. Pour into pie shell. Dot with butter. Cover with top crust.
With a pastry brush, paint the surface of pie with milk, and sprinkle with coarse sugar. Bake in a preheated 400 degree oven for 15 minutes. Turn oven down to 375 degrees and bake for another 30-40 minutes. Cover the top with foil if it begins to brown too much. Remove from oven and let cool on a rack.
Notes: The pie crust I have the link to, is enough for a two crust pie. With this many berries in the mixture, you’ll want a deep dish pie plate.
