Blackberry Pie

Blackberry Pie!

Have I mentioned that I love berry season?

I love berry season. And I love that I live in a place where berries literally grow like weeds on the side of the road. My family and I went to the river this weekend to swim and play and ended up filling my son’s beach bucket with these beautiful black berries just because we could.

We got a few scratches here and there (blackberry vines are vicious) but it was totally worth it.

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I was really amazed with how well the berries held their shape. This did not turn into blackberry jam pie, this was for reals Blackberry pie.

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It was kind of amazing.

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Maybe a little too juicy (There is probably a full bottle of blackberry syrup swimming in this pie crust, and yes, I am going to pour it out and save it because: blackberry syrup.)

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Make your double pie crust early in the morning or the day before and keep in the fridge to pull out when needed.

Find a blackberry bush or a blackberry farm and pick about 3 cups of blackberries. (Or spend your life savings buying 12 blackberries for $5 in those tiny plastic clam shells from the grocery store)

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Ingredients:

3 cups blackberries

zest of 2 lemon

2 T lemon juice

1/2 cup sugar (3/4 cup if your berries lean towards bitter)

3 T cornstarch

Pinch of salt

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Mix all your dry ingredients (sugar, cornstarch, salt, lemon zest)

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All mixed up

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Squeeze your lemon juice (Fresh is always best!)

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Add the 2 T lemon juice to your dry ingredients

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Mix it up

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Drizzle over your (rinsed) berries

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Toss gently to coat the berries

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Roll out you pre-made crust (I always make mine the day before and keep it in the fridge)

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This will give your berries some time to sit in the lemon/flour/sugar mix. They will lose some juice. I kept that juice in the pie, but if I was to do it again I would drain this off. The berries have plenty of flavor, you aren’t losing anything by draining this juice. You can always boil it and make a nice thick syrup for pouring over ice cream!

See that thick dark juice?? ->>

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Pour your berries into your crust. (I used a pie bird so that the bottom crust would cook well)

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I chose a simpleĀ lattice top crust (good with a juicy pie).

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Bake on the lowest shelf for 30 – 40 minutes until juices bubble.

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Let cool 3 or more hours to set. (Mine was still way over-juicy but very good)

Serve with Ice cream šŸ™‚

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Isn’t it beautiful? It’s really a show stopping pie visually.

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I scooped some of the juice out of the pie and poured it over my ice cream. Yumtastic.

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Double scoop

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Creamy Lemon Icebox Pie

Creamy lemon icebox pie!

The recipe that I used for this pie called it something like “lemon cream cheese pie” but there is such a small amount of cream cheese I felt like that title was a little misleading. It really is more of a creamy lemon version of a key lime pie. I think I’ve said that before about another lemon pie I made.

I like this one better.

It’s smooth and creamy and not-too-tart. Maybe like the coconut cream version of lemon pie.

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Yum.

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I used a deep dish pan and thought it was lacking a little height so I added a layer of whipped cream. The original recipe I followed said to garnish with whipped cream but I love the look of a smooth whipped cream top so I went ahead and slathered it on there.

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* Quick note on timing. This pie requires that you make the first half then let that cool in the refrigerator for at least 3 hours then come back and make the second half. It’s totally necessary and you can’t skip this step. So, if you don’t have three hours of cooling time choose another pie.

This mid-pie cooling method is kind of fun though because if you do the initial crust and cool then have people over you look like a pie wizard when you say “hold on, let me make a quick pie.” Then throw the rest of the ingredients in the mixer, pour it all in the crust and voila – an amazing, delicious lemon pie in 5-10 minutes flat! They’ll think you’re a super hero. And in the I-can-pre-plan-pie-like-a-boss kind of way, you are. A pie hero!

Pie Filling Ingredients:Ā 

1 1/4 cups water

1/2 Ā cup sugar

1/4 cup corn starch

3 well beaten egg yolks

1/2 cup lemon juice (split)Ā 

1 1/2 T butter

Dash of salt

7 oz (a little less than 1 cup) sweetened condensed milk

1/4 cup instant lemon pudding mix

Whipped Cream

 

Graham Cracker Crust:

Pre-heatĀ oven to 350

Smash 1 1/2 sleeves of graham crackers (about 1 1/2 cups of crumbs)

Add 3 Tablespoons sugar

Add 1/3 cup of melted butter

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Mix until you have distributed the butter evenly to create nice wet crumbs:

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Press into pie pan and put in oven for 12 minutes (enjoy the smells, they will be very nice. But don’t enjoy them too much because you don’t get to eat any pie for at least 3 hours.)

Remove and let cool.

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Pie Filling:

Separate your three egg yolks (save the whites for something else. Maybe a healthy omelet because you’re going to be eating a bunch of pie soon.)

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Mix the yolks well.

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Combine 1 1/4 c water, 1/2 cup sugar, and 1/4 cup corn starch in a sauce pan.

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Stir the water, sugar, and cornstarch over medium heat until it bubbles and get’s thick. Mine got super thick. Like a giant ball of gack.

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Remove from heat and add about half to the egg yolks. You don’t want the egg yolks to cook so don’t put the hot gew directly in them. I pu them on the sides of my bowl and slowly mixed them in.

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All mixed!

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Now add that yellow mix back into your sauce pan with the rest of your gack and mix.

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Squeeze your lemons

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Add 1/4 cup lemon juice and 1 1/2 T butter and mix.

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Stir over medium heat until it bubbles. Or, if yours is super thick like mine, just leave it there until it seems like it would be boiling if it wasn’t the consistency of rubber cement.

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Pour your yellow blob into a bowl.

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Cover directly over the blob with plastic wrap (otherwise it will weep a lot) and put it in the fridge to cool for at least 3 hours.

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Come back in three hours and do this part – yey! Your pie will be done in about 10 minutes! So fun.

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Add your almost-1-cup of sweetened condensed milk, 4 oz or cream cheese, 1/4 cup of lemon juice, and 1/4 cup of jello mix.

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Stir until creamy.

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Add cold-from-the-fridge gelatinous blob.

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Mix until smooth.

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Mmmm.. looks like butter.

Add filling to your (cold) crust:

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Yum! Lemon pie!

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I decided to put my “garnish” whipped cream as a second layer of my pie:

(instructions: make whipped cream, spread on pie)

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Present your beautiful pie to the hungry masses.

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Cut and serve pie-hero. You’re done!

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Looking for a different pie from my blog but don’t feel like scrolling through the archives? Check out my pinterest board dedicated to this blog! I will try to keep it updated with all the recipes on this blog. Friday’s Pie Days on Pinterest