Blackberry Pie Recipe

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Honestly I think it was one of the best pies I’ve ever made, and that’s saying something, because I like to make pie. The filling held together (instant tapioca is a great thickener), the additions of lemon, cinnamon, and almond extract just intensified and enhanced the blackberry flavor.
And the crust? Well, in my opinion, homemade pie is just an excuse to eat homemade butter crust.


If you do have a blackberry bush nearby, pick mostly berries that are all black, or deeply purple. If you pick a few berries that are still a little red, they’re not quite ripe and will be rather tart. But you can include them in the mix. The extra pectin in the unripe berries will help the pie thicken.


A truly ripe berry should be easy to pick. You shouldn’t have to tug on it too much to get it off of the vine.


Blackberry Pie
The best blackberry pie ever. No kidding! All butter crust, loads of blackberries, spiced with a little lemon, cinnamon, and almond extract. Yum.


Yield: Makes 8 servings


INGREDIENTS


1 pie dough recipe for top and bottom crust
5-6 cups blackberries, rinsed, picked clean, patted dry (if you use frozen berries, defrost and drain them)
1/2 cup to 3/4 cup sugar (depending on how sweet your berries are)
1 teaspoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon almond extract
3 to 4 Tbsp quick cooking instant tapioca, flour, OR cornstarch (use 3 Tbsp if making the pie with wild-picked berries, 4 Tbsp if making the pie with store-bought very ripe berries)


METHOD

  1. Toss blackberries with sugar, lemon, cinnamon, almond extract, quick tapioca: Place blackberries, sugar, lemon zest, lemon juice, cinnamon, almond extract, and quick cooking instant tapioca in a large bowl. Gently fold the berries until they are all well coated with sugar. Let sit for 30 minutes.
  2. Roll out bottom crust: Preheat oven to 400°F. You should have two balls of pie dough, one for the bottom crust, one for the top crust. Roll out one of the balls of pie dough on a lightly floured surface to 12-inch diameter if you are using a 9-inch pie pan, or 13-inch diameter if you are using a 10-inch pan. Line the bottom of your pie pan with the dough. Chill in refrigerator while you roll out the top crust.
  3. Roll out top crust: Visit Blackberry Pie @ simplyrecipes.com for full method.

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