Summer around here smells like blackberries. Due to the heat, they’re out a little earlier than usual. The first step for this pie is picking a large bowl of fresh berries. Have fun!
You’ll find a recipe for Blackberry Crisp and Blackberry Roly Poly on our new recipes page. Both are yummy but quicker to make up than a pie.
two 9-inch pie crusts
1 large bowl of blackberries (about 6-7 cups)
3/4 cup sugar
4 tbls. AP flour
1/4 tsp. cinnamon
1/4 tsp. nutmeg
3 tbls. butter, diced
- Thinly roll out one pie crust. (Invert your pie plate on the dough to take a measurement. You should roll your dough into a circle that is about 2 inches larger than the lip of your pie plate.) Butter your pie plate and lay in the dough. Let the excess hang over the edge. (You will use this to seal the top crust.) Chill the second piece of dough until you are finished with the filling and ready to roll out the top dough.
- Prepare berries by gently rinsing and laying out on an old dishtowel to dry.
- Mix dry ingredients with berries. Gently fold with a spoon to mix.
- Pour berry mixture into pie plate and dot with butter.
- Roll out the top crust between two sheets of plastic wrap or two silpats. If you would like shapes in your top crust, use cookie cutters to cut them out. Carefully remove without stretching the dough. Flip the top crust over onto the berry filling. Peel off wrap or silpat.
- Fold the bottom crust over the top and seal by pressing gently down onto the lip of the plate. Use your knuckles and thumb to crease, or mark in a cross-hatch pattern with a fork. If you have not cut shapes into your crust, cut at least four vents in the top with a sharp knife.
- Bake your pie at 400F for 30-40 minutes. If your pie is bubbling, it will set. Watch it carefully at the end. You want to take it past bubbly, but you do not want it to over-brown.
- Cool. Serve alone or with ice cream.