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 simple 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 🙂

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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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