Blackberry pie: The South meets Montana.

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Hey y’all! In the midst of it all, I made a blackberry pie! When we moved into our home I found a tangled bush/vine monster that was climbing up the back shed, and I suspected it would have blackberries. Sure enough, it did! Apparently, blackberry pie is a very Southern thing, which I did not know (my grandma is from Texas but hot damn is that the South? Or is Texas it’s own thing? I suspect the latter!) Anyway, I got to pick blackberries and take them into my kitchen literally just a few feet away! Some of them were small, other blackberries were as big as half my thumb and heavy as hell! Unfortunately there are lots of wasps hanging about (I loathe them), probably because I haven’t sprayed the three or four tiny new nests that have sprung up since we moved in. Ugh.

Now, here’s the truth: My pie didn’t turn out that aesthetically pleasing. I know that whoever reads this is probably more used to the gorgeous baking and cooking images that lace our everyday Instagram and Facebook feeds, but this pie is GENUINE! It was made with love and it tastes GREAT! Screw using all the props and the nice marble countertops if you don’t have them, because food is made for eating as well as visual enjoyment. So yes, my pie is ugly. My lattice work is hideous. But my taste buds and stomach are happy. 🙂

Having never made a blackberry pie, I searched the internet and used an excellent recipe from The Country Contessa My one change to her recipe would be that if your blackberries are juicy, your pie is going to be super juicy too- mine literally is standing in about 1/2 inch of delicious blackberry juices, which I plan to save. If you want a more firm pie, I’d increase the flour a tiny bit (something less than another 1/4 cup) and probably add a tiny pinch or two of corn starch. Rhubarb pie recipes have you lay down a sugar/flour mix at the bottom to soak up some of the juice, and you could give that a try if you wanted to. If you choose to use cornstarch, be really careful, as it can overwhelm the taste of your fruit (I did that to a raspberry pie about two years ago and still regret it). I know that baking is something close to an exact science but when you’re working with quality pie dough and good fruit I feel like there is more leeway.

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Ingredients (from recipe by the Country Contessa)

  • Dough for a double crust pie
  • 6 cups of blackberries
  • 1 cup granulated sugar
  • 1/4 cup all purpose flour
  • 1/4 teaspoon salt
  • 1/2 of a lemon’s juice (I used a lime!) 
  • 2 tablespoons cold butter
  • 1 tablespoon beaten egg mixed with 1 tablespoon water (I never do a wash on my pies, that’s just me!) 

Roll out your bottom crust and lay in the bottom of your pie tin. Punch small holes in the bottom with your fork. This helps lessen the chance of burning or overcooking the bottom of your pie.

Mix together blackberries, sugar, flour, salt, and lemon juice. Put the mixture in your pie tin with the bottom crust laid out. Then, roll out the top crust. You can fold it in half and place on top and unfold, or do a lattice pie, or do whatever you damn please! It’s going to taste great.

Bake at 350F for 50-55 minutes. Remember to put tin foil or a pie plate protector on the edges so that the crust doesn’t cook faster than the rest of the pie dough!

Remove, let cool and set for at least 4 hours. Overnight is best! I like it with coffee in the morning.

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2 thoughts on “Blackberry pie: The South meets Montana.

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