I’ve been experimenting with a new pie crust recipe (more on that later) and needed something to fill it with. Blackberries, being 77 cents a pack this week, made blackberry pie the obvious choice. Now if only butter were 77 cents a pack! If that were the case I’d make pie dough all day long because it’s just so fun, but for those of you who disagree you can buy a refrigerated crust. This pie will come together in minutes.
This blackberry pie has a juicy filling and a hint of lemon, cinnamon and fresh nutmeg. A little butter dotted over the top adds a little body to the filling, which should not be runny at all.
And as mentioned, it’s really easy to make — even easier if you have the crust ready to go.
This is a very good basic blackberry pie with a not-so-basic flavor and texture.
- 3/4 cup sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon lemon zest
- Pinch of salt
- 5-6 cups blackberries can use more or less to taste
- 5 teaspoons butter cut into small bits
- Preheat oven to 400. Place a heavy duty rimmed baking sheet in the oven as it preheats.
- Have ready an unbaked pie crust in a 9 inch deep dish.
- In a large bowl, stir together the sugar, flour, cinnamon, nutmeg, lemon and salt. Add 5 cups of blackberries and stir to coat.
- Put the filling in the crust and try to pat it down a bit. At this point you can decide if you need more blackberries. Dot with butter.
- Roll out remaining crust and lay over pie. Seal edges, then cut a few slashes to release steam. Alternatively, use a cookie cutter and cut out circles, then lay circles of dough decoratively over top.
- Set on the hot baking sheet and bake 30 minutes at 400 degrees F.
- Reduce heat and bake for another 25 to 30 minutes at 350 degrees F.
- Let the pie cool for several hours, then chill briefly. Return to room temperature before serving.