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.
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.
It was kind of amazing.
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.)
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)
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
Mix all your dry ingredients (sugar, cornstarch, salt, lemon zest)
All mixed up
Squeeze your lemon juice (Fresh is always best!)
Add the 2 T lemon juice to your dry ingredients
Mix it up
Drizzle over your (rinsed) berries
Toss gently to coat the berries
Roll out you pre-made crust (I always make mine the day before and keep it in the fridge)
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?? ->>
Pour your berries into your crust. (I used a pie bird so that the bottom crust would cook well)
I chose a simple lattice top crust (good with a juicy pie).
Bake on the lowest shelf for 30 – 40 minutes until juices bubble.
Let cool 3 or more hours to set. (Mine was still way over-juicy but very good)
Serve with Ice cream 🙂
Isn’t it beautiful? It’s really a show stopping pie visually.
I scooped some of the juice out of the pie and poured it over my ice cream. Yumtastic.