Blackberry Pie
Happy Monday everyone!!! I know I keep saying this but I couldn’t wait to share my Blackberry Pie with you. I get so excited when I make a recipe that turns out soooooooo yummy! We are into Week 3 of my August Food Recipes which has been so much fun for me to post. This Blackberry pie is made with the flakiest crust and each bite of this berry pie just bursts in your mouth. Each bite is full of lemony, sugary, berry, soury, sweetness! And you know me….I add an extra layer of sugar on top of the crust as it bakes because, well…sugar makes everything better :-).
And don’t be intimated by the design of the crust. Although a beautiful pie is always fun, your crust does not need to be perfect around the edging. Just seam the two layers together and use your two left fingers and your thumb to create a wave around your pie pan. I bought this adorable pie pan made by Pioneer Woman from Walmart a few years ago and it works amazing. I just following the wave in the design of the pan. As you can see my pie is not perfect but perfect in that I had a nice thick crust to eat and that is what I love!
I tried something different this time and let the blackberries marinate in sugar, lemon, and vanilla while I prepared the pie crust. This created a bit more juice than what I need so I did drain a few tablespoons from the top of the bowl. If you are like me, I like a pie that is juicy. There is just something about biting into a juicy pie with a flaky salty/sugary crust. I’ve been making this pie crust and recipes like it in my Sit, Stay, Eat 3 cookbook forever now and I can’t stress enough that you need NINE tablespoons of cold water. I’ve made it with less and my pie crusts never turn out right if I don’t absolutely use NINE tablespoons. Also, make sure you use ICE COLD water. In most pie crusts you use cold, or even ice cold liquids and fat to make the pastry. The advantage of using the cold ingredients is that you create that flaky crust. The pockets of fat melt in the butter and create all those layers in the crust making it light and crunchy.. A great recourse in making the best pie crust is https://www.marthastewart.com/8037297/ice-water-pie-crust-difference.
This recipe is fun because it can be made as a pie, a puff pastry, combine the berries with cake mix, as a tart, or in a bowl with some ice cream! Want to make a sangria or an alcoholic drink, just pour your berry mixture in your glass of whatever alcohol or wine of your choice, top with a few more berries (washed off, of course) and you’ve got yourself a drink to enjoy! Note: You might want to drain the berries and juice first to avoid seeds in your drink. Garnish with berries by rolling them around in a bowl of sugar to create a pretty look for your guests.
And…who wants a skinny pie?? Right! I pile in my berries, applies, peaches, whatever I’m using. I used 3 12 oz containers of blackberries but this pie could have used more berries so don’t be afraid to use as many as you want because they do cook down. Ready for a super fast and easy dessert, scroll through to the recipe card and don’t forget to post a comment! I love hearing from you. And as always, I have related products through Amazon at the bottom if you choose to make a purchase. A small commission is made for Two Adorable Labs if you do; always and very much appreciated.
Want more recipes, check out my previous food posts:
Ingredients
Berry Filling
- 3 12 oz containers of blackberries
- 1 1/2 cups sugar
- 2 tbsp lemon juice
- 2 tbsp cornstarch
- 1 tbsp vanilla extract
Pie Crust
- 2 cups all purpose flour
- 1 tsp salted butter, softened
- 3/4 cups CRISCO all-vegetable shortening
- 9 tbsp ice cold water
Instructions
Berry Filling
- Combine berries, sugar, lemon juice, and vanilla in a bowl. Let sit while you prepare the pie crust
Pie Crust
- Combine flour and salt together in a bowl
- Cut in shortening with pastry blender or two forks
- Sprinkle in water 1 tablespoon at a time and mix with pastry blender. Dough will crumble in chunks and form together but should not be sticky
- Form into 1 large ball and then split into two dough balls
- Layer surface with flour and roll out your dough into two round circles
- Spray pie pan with cooking spray or coat with butter
- Lay 1st dough down, pour in your berry mixture and layer with your cornstarch. The cornstarch can also be adding to the berry mixture in the beginning
- Cover pie with 2nd dough ball. Using a fork, poke holes in crust to allow steam out
- Bake at 400 degrees for 30 mintues. Reduce heat to 350 degrees and bake another 30 minutes or until the crust has browned and is bubbling.
- Take out and top with more sugar if you prefer
Notes
I used 1 9-inch pie pan from Pioneer Woman.
Don't forget to put a baking sheet under the pie to avoid the pie bubbling over in your oven. This avoids a big mess!
Want more pies, just double the recipe.
I do not coat my crusts with egg white but if you prefer to do that, please feel free.
Try combining blackberries and raspberries for a twist!
I love hearing from all of you and do my best to respond to each and every one of you. I always enjoy your comments, feedback, and suggestions so keep them coming! If I’ve posted a recipe (for our human and our furry friends) and you try it, don’t forget to tag me on Instagram @twoadorablelabs and use #twoadorablelabs.
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I just loved this blackberry pie. This is husband approved and tested. 🙂
Thanks babe! You are the best taste tester ever 🙂
Omg that looks soooo good ????…I will be right over for a piece!!! ????
haa haa. Sorry…it’s all gone! Didn’t make it through the weekend!