I have never baked a blackberry pie. I was always told blackberries were too seedy!
One of the most wonderful things about my farm is the abundance of both wild and cultivated berries. I have wild strawberries, blackberries and blueberries and cultivated high-bush cranberries, raspberries and red currants. Wonderful and time-consuming, if I want to be able to harvest these precious little gems before the birds, deer and bear decide to dine.
I chuckled to myself, as I was picking the blackberries for my pie. I can now recognise the difference between bear and deer droppings – by the smell! It’s not as nasty as it sounds but you will have to take my word for it.
Ten minutes after the berries were picked they were in a pie crust and in the oven. It is exhilarating to bake with fruit grown on my land. There are no hormones or chemicals being used, just lovely Mother Nature. It’s a good feeling.
The pie is ‘blue-tooth’ worthy! Blackberries leave your teeth similar to blueberries but the taste is so worth it.
makes one 10″ pie
Preheat oven 450*F
Click on link and follow recipe for my pie crust recipe. Make one double pie crust.
6 cups blackberries
1 cup white sugar
1/4 cup flour
Line pie plate with bottom crust.
Fill pie with berries.
Mix sugar with flour and then pour over berries.
Dampen edge of bottom pie crust with water and then place top crust over berries.
Crimp pie crust edge and trim excess.
Make several slits in top crust to act as a vent.
Brush top crust with an egg wash of 1 egg yolk mixed with 1 tablespoon of whipping cream.
Sprinkle with sanding sugar and place in oven.
Bake for 15 minutes and then reduce oven temperature to 350*F
Continue baking for 45 minutes or until crust is browned and fruit is bubbling.
Allow to cool for at least one hour.
Thanks for reading.