Blackberry Pie
This is for a basic double crust blackberry pie. Use your favorite double crust.
Servings 8 slices
Ingredients
- 2 crusts unbaked to make top and bottom of a double crust pie
- ¾ cup sugar
- ¼ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon lemon zest
- Pinch of salt
- 5-6 cups blackberries can use more or less to taste
- 5 teaspoons butter cut into small bits
Instructions
- 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.