Trust us, this Fresh Blackberry Pie tastes just as good as it looks! Our tender, all-butter double pastry crust is filled with sweet, plump, freshly picked wild blackberries. Add a scoop of vanilla ice cream on top and enjoy! This is how a blackberry pie should taste!
We recently visited a bake shop because of their huge sign advertising ‘Homemade Pies’ and bought a berry pie. It was a total disappointment! Probably the only thing ‘homemade’ was the pastry crust, however, the taste of lard was especially prominent. It must have been made with lard and a little bit of flour. The filling had all the characteristics of canned pie filling… over-sweet with a goopy sauce and few berries. It was sad pie!
The blackberries growing next to our creek are at their peak of ripeness. I promised Don that if he picked the berries, I would make him a blackberry pie. He did not hesitate,. He grabbed his special ‘thorn brandishing’ stick and quickly picked enough berries for two pies.
These blackberries are so sweet and juicy. They have enough natural sweetness to them that we only added a little sugar. This Homemade Fresh Blackberry Pie is the real deal!
Our Fresh Blackberry Pie has a tender crust made with flour from the einkorn wheat. I love working with this ancient grain flour! The gluten in the einkorn wheat is different than modern wheat and that, I believe, is what makes the pie crust so easy to work with. It was almost like working with play-doh, it rolled out so nicely and didn’t have any cracked edges requiring water-patches.
The pie baked up with a really nice, tender crust that just melts in your mouth. I have used this einkorn flour for the pastry in several pies recently and have been delighted with the results every time.
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- Use your favorite recipe for a double crust pie. We used our Einkorn flour crust. See below
- 2 1/2 cups (300 grams) einkorn all-purpose four
- 3/4 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter
- 6 or 7 tablespoons ice water
- 6 cups (3 pints) fresh blackberries
- 1 tablespoon fresh lemon juice
- 4 tablespoons cornstarch
- 3/4 cup (150 grams) granulated white sugar
- 1 tablespoon unsalted butter, cut into small chunks
For the Einkorn Crust:
- Preheat the oven to 425°F
- Add the einkorn flour and salt to the bowl of a food processor and pulse several times to combine.
- Cut the butter into small pieces, or grate on a box-grater, add to the flour and pulse for 30 seconds or until only small pea-size bits of butter remain. Sprinkle the mixture with 5 or 6 tablespoons of ice water and pulse the processor for about 30 seconds or until the flour mixture comes together in a mass. Do not over-process, any remaining crumbs in the processor bowl can be worked into the dough on the work surface.
- Transfer the dough to a work surface that has been dusted with flour. Shape the dough (incorporating any of the remaining flour mixture crumbs) into a ball. Divide the pastry ball into two sections, one a little larger than the other and flatten each into a disk. Wrap each ball dough in plastic wrap and refrigerate for 30 minutes.
For the filling:
- Place the blackberries in a large bowl and toss with the lemon juice. In a small bowl mix together the cornstarch and sugar. Reserve 2 tablespoons of the mixture to a small dish and sprinkle the remaining mixture over the blackberries, gently toss to coat them. Set aside while rolling the pie crust.
Assemble the pie:
- Remove the chilled pastry from the refrigerator and roll the larger disk into a large circle about 13-inches in diameter. Use a bench scraper or firm flat spatula to turn the dough and work flour underneath as you roll it. Transfer the pastry to a 9-inch deep-dish pie plate with about 1-inch draped over the edge of the pie plate.
- Sprinkle the crust with 2 tablespoons of the cornstarch/sugar mixture and pile the blackberries in the pie plate. Dot the top with the butter.
- Roll the second disk of pastry for the upper crust to a circle of 11-inches in diameter. Transfer to the top of the blackberries.
- Turn the bottom edge of the crust up and over the top crust, pinch with your fingers to seal the two edges together, fluting for a decorative edge.
- Brush the top of the pie with the egg wash, cut the steam vents and sprinkle with sugar.
- Place the pie in the oven with a baking sheet or sheet of foil on the rack underneath to catch any drips.
- Bake the pie for 20 minutes, remove from the oven and cover the crust edge with foil or pastry crust guard so it doesn’t brown too much. Return the pie to the oven and bake for an additional 30 minutes or until the filling begins bubbling out of the pie. Check the color of the crust occasionally and cover with foil if necessary to prevent over-browning.
- Transfer the pie to a cooling rack and cool before slicing.
Amount Per Serving Calories 463 Total Fat 27g Saturated Fat 16g Trans Fat 0g Unsaturated Fat 10g Cholesterol 65mg Sodium 236mg Carbohydrates 55g Fiber 8g Sugar 33g Protein 4g