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A Slice of Blackberry Pie on a Plate   Photo 10 of a Series of 10 Showing a Blackberry Pie Being Sliced and Served   Photo 9 of a Series of 10 Showing a Blackberry Pie Being Sliced and Served   Photo 8 of a Series of 10 Showing a Blackberry Pie Being Sliced and Served

Blackberry Pie

Blackberries grow wild locally, and each year we try to set aside some time to harvest as many as we can. We collect more than we can eat for the season, so we freeze the remainder for use out of season. Blackberry pudding is popular, and they are an excellent addition to cereal or shakes, but one of our favourite uses in and out of season is blackberry pie.

Here is the recipe we used for the pie pictured above (if you are using blackberries that have been thawed, drain the excess juice away before you add them to the mix):

Blackberry Pie Recipe

Ingredients for Crust

  • 2 cups of whole wheat flour
  • 1 teaspoon of salt
  • 2/3 cups of lard
  • 1/4 cup water

Ingredients for Pie Filling

  • 1 1/4 cup brown sugar
  • 1/3 cup whole wheat flour
  • 1 teaspoon cinnamon
  • 4 cups of blackberries
  • 2 tablespoons of butter

Prepare the Bottom Pie Crust

  1. In a large bowl, mix the flour and the salt.
  2. Cut in the lard (using two butter knives) until the lard and flour mix resembles very course oatmeal.
  3. A little bit at a time, knead in the water until the dough is a consistent, smooth texture, not crumbly and not sticky.
  4. Divide the dough into two nearly equal pieces, using the larger piece first for the bottom crust, and wrapping the smaller piece in plastic to keep it from drying out while you prepare the rest of the pie.
  5. Round out the dough for the bottom crust, and flatten carefully with a rolling pin on a flat, floured surface. If the edges start to crack, pinch the cracks together to close them and continue. Make a round shape slightly larger than your pie pan.
  6. Fold the dough over itself once, lift, place on one side of the pie pan, and unfold to fill the pan. Carefully adjust the crust so that it fits nicely into the pan, and trim off any overhanging pieces neatly with a sharp knife.

Prepare and Preheat the Oven

  1. Remove any pans, etc. from the oven.
  2. Move the oven rack to the lower third of the oven.
  3. Turn on the oven, and set the temperature to 425°

Prepare the Blackberry Pie Filling

  1. In a large bowl, mix the whole wheat flour, brown sugar, and cinnamon together.
  2. Remember to drain your blackberries if they were frozen (keep the juice ... very tasty).
  3. Carefully mix in the blackberries, without crushing them too much while you are doing so.
  4. Fill the prepared pie crust with the blackberry filling.
  5. Spot the top of the filling with bits of the butter so that it will melt evenly during baking.

Prepare the Top Pie Crust

  1. Unwrap the remaining dough and prepare the top pie crust, as above.
  2. Press and join the edges of the top and bottom crusts together with a fork, making a pattern of lines around the pie.
  3. If your pie pan, like ours, leaves a vertical join in the crust, smooth the top of the join with a spoon pressing the join down slightly as you do so.
  4. Cut small slits into the top of the pie crust for venting as it bakes.

Bake the Blackberry Pie

Bake the pie for 25 to 35 minutes. The crust should brown nicely, and you should see juice and steam start to bubble from the slits in the pie crust.

Eat that Blackberry Pie

Let the pie cool before serving. If the pie is served very hot, the berries and juice will spill out of the pie pieces (not really a problem if you love hot pie and don't care about the mess).

The more the pie cools, the more the pie pieces will hold their shape. If you chill it in the fridge, you will get sharp edges, as shown in many of the pictures above.

Blackberry pie, in my opinion, makes for a fine breakfast, as well as dessert and occasional snack.