Rustic Blackberry Pie
We grow blackberries but not enough to suit our needs. We are lucky enough to have a small store down the road from us that usually has seasonal fruits and vegetables. This year the blackberries are really nice so I will be freezing some as well. You can use a bought crust but this is so easy and it doesn't have to be perfectly round. Make this style of pie just once and you will be hooked!!
Every bit of this crust is flaky and delicious. Unlike regular pie crust where the
crimped edge is usually left on the plate.
• All-purpose flour-Simple, right? Make sure the flour you
are using is new is fresh. It's easy to tell by the smell.
• Sugar-Lump free please!
• Salt-Preferably sea salt.
• Unsalted butter-Make sure it is cold, cold cold. After
cutting into cubes, put in freezer for a few minutes.
• Ice water-Although the recipe says 3 tablespoons, almost
always it takes a little more. And make sure it is cold! I like
to fold in the water while pressing the dough while making
a rough ball.
• Blackberries-Use the freshest and plumpest berries that
you can find.
• Cornstarch-I use cornstarch instead of flour because you
need less and it makes the filling shiny. Plus it doesn't have
that taste in your mouth that you will get from flour
• Lemon-Not much, but necessary
• Nutmeg-Freshly grated if possible
Rustic Blackberry Pie Serves 6 to 8
• 1¼ cups plain flour
• 1 Tbsp sugar
• 1 tsp salt
• 8 Tbsp (1 stick) cold, unsalted butter, cut into small cubes
• 3 Tbsp ice water, (depending on the weather, I have used more)
• 4 to 5 cups fresh blackberries, washed and spread on towel to dry
• ½ cup sugar
• 4 Tbsp cornstarch (¼ cup)
• ¼ tsp nutmeg (optional, but good)
You will need a baking sheet and parchment paper.*
1. Crust: In a large bowl, mix the flour, sugar and salt. Toss the butter cubes
with the and cut in with a pastry cutter until the butter is the size of small
peas. Sprinkle 2 tablespoons of water over the mixture and fold with a
spatula adding more water if needed until the mixture, when pressed
together, forms a rough ball. Do not overmix. Form dough into a 6-inch disc;
wrap in plasic wrap and chill about 20 minutes. Remove from chilling, roll on
parchment sheet until 13-inches in diameter. Make filling.
2. Preheat oven to 425°F.
3. Filling: In a large bowl, mix together the corn starch, sugar and nutmeg. Add
berries and fold to coat with the dry mixture. Place crust
(leaveonparchment) on sheet pan. Place filling in the center, leaving about 3
inches of dough uncovered on all sides. Fold that dough up over the fruit
all the way around while creating rustic pleats. Place the pie on a middle
rack in the preheated oven. Bake for 15 minutes; lower heat to 375°F and
continue baking for an additional 45 minutes or until the crust is golden
brown. Remove from oven; cool completely before serving.
*After rolling crust on parchment, it can be fitted into a large pie pan. I leave
the parchment to make it easier to slice after cooling.