Nothin’ says southern like a blackberry pie in your oven. There’s no need to worry either–you can use a refrigerated crust and frozen berries if you don’t have fresh ones on hand and you may need some boxing gloves–just to fight everyone off so you can have a slice. Or okay maybe two.
For the last four years, I’ve entered an apple pie in our county fair. It does well–and this year I mentioned to my husband that I was going to enter my blackberry pie instead. “You can’t give away my pie!” He said. His pie? I guess in a way it is. It’s his favorite. It’s his birthday cake and his father’s day present. We all love it and hoard it. We never share it. If you want one, you’d better make it and plan to keep it all for yourself.
Blackberries are NOT hard to grow. I raise a thornless tame variety called Navajo–they make berries as big as your thumb and will start to bear in about two years. A bonehead can raise these things. Just keep them watered. Easy. And think of it this way–if you want berries, you won’t get any if you don’t start somewhere.
This recipe is an adaptation of one I found in the 1985 edition of the Southern Living cookbook series. I’ve collected every year since they started in 1975 and I go back to them regularly for traditional, tried-and-true recipes. Sometimes newer just isn’t better, and this pie will stand the test of time in your recipe library. If you’re terrified of pie crusts, you can certainly use a store bought one–you’ll actually need two–one for the top and one for the bottom. I won’t knock you for it. But if you want to go all turbo, make it from scratch with my recipe.
Fresh or frozen berries are fine here. Just know that this is a super juicy pie so bake it on a cookie sheet lined with foil and if you want it more firm, refrigerate it overnight before you cut it. Otherwise just keep licking the juice off your fingers or get a straw…I might have been known to do either one.
Roll up your sleeves for something truly southern. Blackberry pie with fresh whipped cream--make yours with a refrigerated pie crust and frozen berries if you're in a pinch.
- 2 rolled pie crusts this is one box of refrigerated pie crusts if you buy them at the store (if making from scratch use a "double crust" recipe)
- 6 cups fresh or frozen blackberries thawed if frozen
- 1 cup granulated sugar (if your berries are very sour add an extra 1/2 cup of sugar)
- 1/4 cup all purpose flour
- 1/4 teaspoon salt
- juice of 1/2 of a fresh lemon
- 2 tablespoons cold butter
- 1 tablespoon beaten egg mixed with 1 tablespoon water
Preheat your oven to 350 degrees. Place a pie crust in the bottom of a standard pie pan. In a bowl, mix the berries, sugar, flour, salt and lemon juice and place in crust. Roll out the second crust and cut strips to make a lattice top, weaving the strips together.
With a pastry brush or the back of a spoon, brush a light coating of the egg wash over your crust. Cut away any long strips of pie crust and crimp the edges or press around the edge with a fork to seal the crusts together.
Dot with butter and sprinkle with one tablespoon of granulated sugar before baking. Bake 50-55 minutes until golden and bubbly. If your crust starts to get too brown, cover it with aluminum foil while it bakes