Blackberry pie tastes like summertime. The sweet tart taste, the flakiness of the crust, even the bright pink color.
This recipe came from Mark Bittman’s How to Cook Everything. Which you should check out. One of my favorite cookbooks ever!
I love Mark Bittman’s pie recipes because he keeps it simple enough to keep the fruit as star the show, and broad enough that you can sub out many different fruits with roughly the same spice blend.
Start with the best part: blackberries.
Rinse and pat dry – drier berries keep the crust flaky.
Add sugar, spices, and cornstarch.
Stir and let sit for a few minutes to let the berries soak in the flavors.
Transfer berries to the pie crust.
Dot with butter pieces.
Add the top crust!
Crimp the edges with your fingers, and cut come vents on the top.
I love to see those spots of juice oozing out. A sneak peek of the goodness within!
I don’t have any shots of slices because when I took this to a family lunch recently, everyone dug in before I could take any photos! I was lucky to get a bite. 🙂
- 2 pie crusts
- 5 cups blackberries, rinsed and dried
- 1/2 cup sugar, plus more for sprinkling
- 3 tbsp cornstarch
- 1/2 tsp ground cinnamon
- pinch nutmeg
- pinch salt
- 1 tsp lemon juice
- 1 1/2 – 2 tbsp unsalted butter
- Preheat the oven to 450°F. Toss the blackberries with sugar, salt, cinnamon, nutmeg, lemon juice, and cornstarch. Let sit for 10 minutes.
- Lay one pie crust in the pan, then add all the blackberries into the crust. Dot the butter over the top.
- Cover with the top crust. Squeeze the edges shut, and cut vent holes with a sharp knife in the middle.
- Brush the top with milk, then sprinkle with sugar. For the sake of dripping in your oven, place the pie dish on a baking sheet.
- Bake for 10 minutes, then lower the heat to 350°F and bake for 40-50 minutes. It’s done with the top crust is golden brown. Cool on rack before cutting.
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