Blackberry pie is most definitely my favorite fruit pie. There is nothing better than a warm slice of this pie with some ice cream. I used to look forward to blackberry season in California and going out to pick them for a delicious pie or two mid-summer. But now it doesn’t have to be just a summer pie anymore. Fresh Blackberries can be found all year round. But if you can’t find fresh blackberries in the produce area, frozen blackberries or boysenberries are perfectly acceptable. Frozen berries make great pies.
I would argue that blackberry pie is a perfectly great fall flavor. The berries have a bit of an earthy flavor that compliments all the rich and wonderful tastes of the fall season. I have done several posts on this wonderful antioxidant-rich and tasty berry. Including this blackberry cobbler ice cream and this incredible blackberry almond tart that I keep getting requests for even though I brought it into Lion King over a year ago.
I threw this pie together in absolutely no time. Blackberries need no prep, and the filling goes together in a flash. I added some ground coriander to this pie to give it a bit of spice. You can use cinnamon; I find the coriander to be perfect to complement the blackberries and the lemon zest in this pie. It takes much more effort to make a pie crust than the filling. I made my green chili-infused vodka pie crust for this pie. (that is coming in a future post, and I will link it back to here) It is a very flakey crust recipe that doesn’t hold its shape as well as some, but boy does it make up for it in achieving a flakey crust! You can use your own recipe for pie dough, and you can easily use a premade pie dough here, if you don’t have the time, even I use them occasionally
The bow shapes for this pie are perfect for making a fun topping that doesn’t take a tone of effort. You could, of course, make a lattice top or cut out fall leaves, but the bow tie shape is fun and different. To make the bow tie topping. Cut out some squares of dough and pinch them together to form the bow ties. It is easy and fun to do. I used an Emile Henry pie dish The link is here is you want to purchase it. I get a small percentage if you use the link.
Let me know in the comments below if you make this pie and how you have done the top crust.
Blackberry pie is easy and delicious all year round now that blackberries are available anytime. The bow tie crust is easy and fun to do.
- 6 cups blackberries fresh or frozen*
- 1 cup sugar
- 4 tablespoons cornstarch
- 1 teaspoon ground coriander, cinnamon, or combination
- 1 tablespoon grated lemon zest
- 1 teaspoon lemon juice
- 1 egg lightly beaten
- Sugar for sprinkling
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Pre-heat oven to 400°
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Roll out one of the disks of pie crust to fit a 9” pie dish with a ½ inch overhang. Place in the pie dish and trim any excess to ½ inch overhang. Fold under the excess and crimp beautifully if desired.
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Refrigerate the crust while you prepare the filling and top.
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Combine the sugar with the corn starch and the coriander or cinnamon.
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In a large bowl combine the berries, sugar mixture,
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Lemon zest and lemon juice. Set aside.
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Remove the crust from the fridge and brush the bottom of the crust with the beaten egg.
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Fill the pie crust with the blackberry filling.
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Roll out the second disk of piecrust to a 10 by 10-inch square.
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…… cut into squares and pinch the squares into bow shapes
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Place the bow shapes in a pattern covering the top of the filling.
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Sprinkle the bows with some sugar.
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Bake the pie for 45 minutes – 60 minutes until the crust is golden brown and the filling is bubbling. If the sides of the crust start to get too dark after 45 minutes, you can cover the sides with foil and continue to bake until the berries are bubbling in the center.
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Let cool for an hour or more to help the filling set up a bit before serving.
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Serve warm with some vanilla ice cream or at room temperature.
* If using frozen blackberries, let thaw for a bit before using in the filling.
Serve warm with some vanilla ice cream if desired.
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