Last week I shared how I feel about pies: A Pie Make Me Feel Special – Part 1. I also shared a recipe from my daughter Candice for Mixed Berry Pie. As I mentioned, serving a pie to someone makes them feel happy. In this day and age it seems like a special occasion when someone bakes a pie. So, I’m on a mission to urge all the good cooks I know to make pies more often.
As I promised last week, I am going to feature Candice’s Fresh Blackberry Pie. I think a pie made with fresh blackberries is always unique. First of all, the flavor of fresh blackberries is unlike other berries. It has a deep, full-bodied taste that, to me, is similar to a rich red wine. Also, fresh blackberries aren’t available all year in North America, so this is a rare, once-a-year pie. Now is the time to make it.
Blackberry Pie always reminds me of this old nursery rhyme:
Sing a Song of Sixpence,
A pocket full of Rye,
Four and twenty blackbirds,
Baked in a Pie
When the pie was opened,
The birds began to sing
Wasn’t that a tasty thing
To set before the king?
Did you notice Candice’s clever little ceramic blackbird? That is a pie bird or a pie funnel and it helps release the steam from the pie. It’s also a fun item for those people, like Candice, who love to bake pies. The picture above shows the blackbird sitting in the uncooked pie.
And now, here’s a look at the completed pie and the recipe:
Candice’s Fresh Blackberry Pie
- 1/4 cup cornstarch
- 3/4 to 1 cup sugar (It depends on how sweet you want your pie. Start with 3/4 cup and taste. Add more if needed.)
- pinch of cinnamon (optional)
- 6 1/2 cups fresh blackberries
- lime zest from 1 lime
- Preheat the oven to 375 degrees.
- Use your preferred recipe for homemade pie shells/crusts for two layers OR use a store-bought pie shell/crust for two crusts. (I prefer Pillsbury’ refrigerated pie shells/crusts. Place one pie shell/crust into a pie dish/pan.
- In a large bowl, mix together sugar, cornstarch and cinnamon (if using).
- Add blackberries and lime zest to the bowl of sugar mixture. Then, gently mix to coat the berries. Gently lay the berry mixture into the pie shell/crust already in the pie dish/pan. Make sure it is even or level.
- Add the second pie shell/crust to the top. Crimp together the edges to keep the juice in and avoid spill-overs. Make a couple of slashes in the center to let the steam escape OR insert a cute little pie bird, if you have one. Lightly brush the top of the pie shell/crust with a little half and half and sprinkle with coarse sugar, if you have it, or use regular granulated sugar.
- Bake in oven for 45-55 minutes. The pie will likely bubble over, so add a pan to catch the spills on the rack below the pie, unless you are fond of cleaning your oven. I usually bake my pies in the lower part of my oven and the tops never get too dark.
- Cool on a wire rack. Serve with whipped cream, vanilla ice cream, or try something creative – cinnamon ice cream? Enjoy!
I do hope you’ll give this easy-to-make pie a chance. Our next segment of Pies Make Me Feel Special – Part Three will focus on the part that scares lots of cooks – pie shells/crusts. Look for that post in September. We’re taking some time off to go camping. Any one ever tried making a pie in a cast iron dutch oven?
If the pie birds catch your fancy, you can purchase them in any number of places. They are also known as pie funnels and date back to the Victorian era. In recent years they’ve become popular collectables. I’ve seen them on websites like eBay, but they’re also for sale at Amazon. They’re cute and do add to the fun of baking pies.
This post is linked with other food related posts at Weekend Cooking.
Weekend Cooking is hosted by Beth Fish Reads.
I’m also linking this post with others who participate at Saturday Snapshot located at West Metro Mommy Reads. For more information, visit the website.