This Old-Fashioned Blackberry Pie, complete of refreshing, plump summer time blackberries and surrounded by a flaky buttery pie crust, is the things blackberry desires are manufactured of.
This is the recipe that my mom utilized and her mother ahead of her, and I hope you will like it as substantially as we do! The only matter that has changed is that my mother would make her pie crust from scratch, but life is far too quick, and the refrigerated pie crusts you can buy right now can be large time savers.
Of program, if you have a favorite pie dough recipe, by all indicates, use that.
Expanding up choosing blackberries with my brothers and sisters in the course of the summer was one of my favored items to do. And, of system, my other most loved matter was taking in the blackberry pie or cobbler designed with our bounty.
If it was topped with vanilla ice cream, nicely, let’s just say it was like Christmas in July! We made use of to select gallons of berries on the bluffs in Pensacola and, by the time we acquired dwelling, our fingers and lips would be stained purple from finding and having them.
Of study course, these days, I just purchase blackberries at the Farmers Sector or grocery store. But every time I’m out using in the country and see blackberry canes developing up on a fence, it makes me would like I could just stop the car or truck and choose some.
But, then again, I am older and wiser now and would be fearful to wade through the vines and probably get poison ivy or, even worse nevertheless, phase on a snake. In any celebration, just pondering about all those carefree summertime days helps make me smile, and I hope it delivers back good memories for you much too.
Blackberry Pie Recipe
6 cups of fresh new blackberries (about 1 3/4 lbs .)
1 cup sugar
3 tablespoons cornstarch
1/2 teaspoon grated lemon zest
1 teaspoon lemon juice
2 disks refrigerated pie dough
2 tablespoons unsalted butter, diced
Preheat the oven to 400 degrees F.
In a big bowl, toss the blackberries, sugar, cornstarch, lemon zest, and lemon juice.
Use a fork or potato masher and coarsely mash the blackberry mixture. Let it stand for 20 minutes.
Healthy one of the rounds of pie dough into a 9-inch pie plate. Sprinkle some flour on your countertop and roll out the remaining round of dough. Slash into around 10 or 11 strips.
Pour the blackberry combination into the pie shell. Dot the leading with the parts of butter.
Organize 50 percent of the dough strips evenly on the pie and weave the remaining strips diagonally across them in a lattice pattern.
Trim the strips close to the edge of the pan and roll and crimp the edges of the dough.
Flippantly beat the egg with just one tablespoon of drinking water and brush it on the major and edge of the pie dough.
Position the pie plate on a baking sheet coated with foil or parchment paper and location it on the middle rack in your oven. Bake for 50-60 minutes or right up until the filling is effervescent and the crust is a darkish golden brown.
Permit the pie amazing entirely in advance of serving. Really don’t fret if the blackberry combination seems to be a little runny. It will thicken as it cools.
Serve topped with vanilla ice cream if wished-for.
Sharon Rigsby is the blogger guiding Grits and Pinecones, a southern cooking and hospitality blog site. For extra recipe, nourishment facts, or a complete printable recipe of today’s recipe, visit gritsandpinecones.com.
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