Classic Fresh Blackberry Pie
Making a fresh blackberry pie from scratch is a delightful treat and is worth the effort.
Equipment
- 1 Colander
Ingredients
Pie Crust
- 2 cups AP Flour
- 1 tsp salt
- 6 Tbsp cold butter
- 1 large egg
- 1/4 cup flour for dusting
Pie Filling
- 8 cups water
- 1/4 cup white distilled vinegar
- 24 ounces fresh blackberries
- 1 cup sugar
Instructions
Making Pie Crust
- You can do this by hand or use your food processor: whisk the flour and salt together well. Chop your cold butter into chunks and cut that into your flour mixture until it looks like wet sand. You can leave larger pieces of butter.2 cups AP Flour, 1 tsp salt, 6 Tbsp cold butter
- Add your egg and mix until a firm dough is made. Roll your crust dough into a round ball and roll into plastic wrap. Chill for an hour.1 large egg
Making Pie Filling
- In a large bowl, mix the water and vinegar. Dump in your fresh berries and wash them well. Pour your clean berries into your colander and remove any leaf bits or unwanted berries.8 cups water, 1/4 cup white distilled vinegar, 24 ounces fresh blackberries
- In a 3qt sauce pan, combine your clean berries and the sugar. Mush them around, slightly mashing the berries until the sugar is absorbed. Allow the berries to sit for 10 minutes while their juice is released.1 cup sugar
- After the 10 minutes, bring them to boil over medium heat. They will actively boil for 10-15 minutes. The pie filling is done when the filling coats the back of a spoon. Allow the pie filling to cool before assembling your pie.
Assembling Your Pie
- Preheat your oven to 375°
- Pull your pie crust from the fridge. On a clean, well floured surface roll out half of your pie dough. You won't grease the pie plate/pan. Press your crust into the bottom of your pie plate, leaving crust to hang over.1/4 cup flour for dusting
- Pour your cooled pie filling into the bottom crust.
- Roll out the other half of your pie crust and fold it in half. Place the pie crust onto half of your pie and bring the folded half over. Cut the excess crust off the sides and crimp the crust. Cut a few steam vents into the top crust.
- I place my pie plate onto a baking sheet because pies like to burp over the edge quite a bit. This will save you cleaning an oven in the future. Bake your pie for 45 minutes, or until the crust is tanned.
- Allow the pie to cool 15 minutes. Serve warm with ice cream.
Tried this recipe?Please consider Leaving a Review!
Tried this recipe?Mention @kayslittlekitchen or tag #kayslittlekitchen!