Thursday, February 5, 2015

Blackberry Pie

Berry pies are one of my very favorite desserts. The pie crust is flaky,and crispy to hold all the fruit filling together like a  buttery package being delivered. The inside is juicy with bits of warm baked fruit. You just can't go wrong with this combination. 

Berry pies are an especially easy fruit pie since they don't require any pitting, peeling or chopping. The berries cook down to make a sauce that is so delicious and rich. Blackberries are a great fruit to bake a delightful pie with. 

On this particular day I was in a pinch and used a refrigerated pie crust. I do make my own pie crust often, but the store bought kind will do just fine, too.


2 single pie crusts
3 cups blackberries
juice and zest of 1 lemon
1/3 to 1/2 cup of sugar
2 tablespoons flour

 First, combine the berries, lemon juice, zest, sugar, and flour in a large bowl. Stir this well to make sure it is combined. If your berries are sweet, start out with the smallest amount of sugar first.

Roll the first pie crust over a pie plate. You can stretch and encourage this to fit if you need to. 

Pour the sweetened berry mixture into the pie crust. 

Cover the top of the pie with the second crust. Pinch the crusts together and fold them into the pie plate. Then pinch the crust around the edges using your thumbs and index finger or crimp it closed with a fork. 

Cut slits in the center of the pie to make a vent for the steam to escape.

Bake the pie at 350 degrees for about  30 to 40 minutes or until the top is golden brown and the center is bubbling with berry joy.

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