Learn how your comment data is processed. See above for why… your want to keep the dough (and butter pieces) cold, not melted. Yes! I realize this is late to the party but I just made this pie. Thank you for supporting Kristine's Kitchen! I would say I could have used less cornstarch and might have know to reduce that if I had ever made a pie in my life before this. And the photos are gorgeous, too! This pie was beautiful, and even more delicious. I find it easiest to start in the center of the pie when weaving, and pull back every other of the first set of dough strips. Fill pie shell with ... more sugar for cherries.) To prepare blackberry filling, in a large bowl, add blackberries, sugar, cornstarch and lemon juice and gently toss to combine. The pie hasn’t cooled yet, but I hope that following your recipe will make the pie less runny than it usually is. SO funny. Did you spoon and level your flour rather than scooping it? If needed, add more water, a teaspoon at a time, to help the dough come together. I am in a remote area and do not have a way to get corn starch. That is a gorgeous pie! Thank you for your work and those images in the blog are SO GOOD! Laurey (the heroine) brags to rival Gertie (who is going to the dance with the cowboy hero, Curly) that her pie crust is so flaky that “she just touched it and it broke into a million pieces!” I don’t know why but that line has always stuck with me and it cracks me up. Add the sugar, cornstarch, lemon zest and vanilla and stir until well combined. Roll out and the bottom crust. (It’s a thing.) Maybe I’ll try it again with frozen sometime. I have no idea why that would have happened as I wrote this recipe specifically to avoid that and it has worked for me every time since I figured out I needed to fully defrost the berries and microwave the juices with cornstarch to thicken before filling the pie. ... Add 3 tablespoons blackberry Jello. Would flour work? When blackberries are in season, like they are right now, they are unbelievably good. Made it with fresh picked blackberries from our garden. You can use less than 1/2 cup sugar if your berries are really sweet! Here you'll find easy recipes for your Instant Pot and slow cooker, plus more wholesome, easy recipes that your family will love. Have you tried it using fresh berries? More Ideas You'll Love. First, you’ll need to learn to create the perfect flaky pie crust. Also cooked in a convection oven. remain the same, as with the cornstarch? We have to “build a city” and have a main attraction, ours is a pie shop, and we love this recipe and would like to use it for the “best selling pie”. The trick is to use just the right amount to achieve the desired thickness after the pie is baked. We recently learned about ClearGel, but even using that did not set up our pie made from frozen triple berry mix and elderberries. My husband doesn’t care for blackberry pie, he ate two slices the first night. My husband and daughter both said it was the best pie crust they ever had and to always make it this way. Let pie cool for at least 2 hours at room temperature before slicing and serving. You want the natural sweetness and flavor of the blackberries to shine so you don’t need to add too much sugar. One of the reasons I wanted to share this recipe is because I had problems with runny berries pies in the past myself and finally figured out how to make it without it turning out all soupy, so I’m sorry that yours didn’t set up all the way! I’m so glad you loved it! Thank you for your thoughts on the lemon zest. Transfer to the pie dish with the rolled out pie crust. I will make it again but will boil all the berries with the sugar and cornstarch FIRST. Cover it with plastic wrap and freeze. This site uses Akismet to reduce spam. I love blackberry pie! Increase the cornstarch to ¼ cup. Because I have been fortunate enough to live much of my life in areas where there were really good wild blackberries or where I could grow my own, the flavor of the berries stood on their own, and adding such flavors would be a large mistake. Mix cornstarch and brandy in a cup. Your email address will not be published. Ugh! We love to pick them ourselves, too, when we get the chance! Cook sugar, water and cornstarch until thick and clear color. The pie had too much lemon flavor for us, the lemon flavor overtook the blackberry flavor. Which makes me think of that scene from the musical “Oklahoma” where Laurey and Gertie (the one with the ridiculous laugh) are boasting about their pie crusts being so light and flaky. Turn the dough a quarter turn with each roll as you roll it out. This pie took me by surprise. If you can keep some set aside in reserve, they will make an incredible pie. Thank you, Nicoletta! You may also serve it warm or chilled if you like. Spoon a few spoonfuls ... bottom of cool pie shell. Once the bottom crust is rolled out, gently roll it around your rolling pin to transfer it to a 9×2-inch pie dish. Place blackberries in a large bowl. I’m so happy that you enjoyed this! If desired, you could … Every recipe post I could find made it sound so easy to make, but mine always turned out runny! . I’ll be excited to hear how it turns out. The easiest way to make pie crust is with a food processor, fitted with the steel blade. I would probably make the crust and filling and freeze them separately. I’m not sure what happened with yours. Dutch Pear & Nutmeg Pie with Streusel Topping, 2 1/2 cups unbleached all-purpose flour, plus extra for the work surface, 12 tablespoons butter, cut into 1/4-inch pieces and chilled. If you’d prefer not to, you can either top your pie with cookie-cutter pie crust cut-outs or with a solid top crust. https://www.homemadefoodjunkie.com/hand-pies-recipe-with-blackberry-filling Sprinkle 2 tablespoons of the ice water over the mixture. It was so frustrating! Sounds like a perfect idea to me. It rolls out like a dream and won’t stick to your work surface or your rolling pin, as long as you lightly flour both. I won’t use the crust recipe again. You may use a store-bought pie crust if you don’t want to make your own. Hi Grace, I’m so happy to hear that you enjoyed this pie! Please try again. When you think of pie crust, you probably think of lots of butter and flour. This looks and sounds fantastic! My husband loved it, it was easy to make and we are now searching for local places that sell fresh berries! Now check your email to confirm your subscription. Trim off excess dough around the edge of the pie. Divide the dough into two even pieces. This site contains affiliate links. I obviously put in too much zest. You’re right, it’s important to thaw frozen berries all the way and drain off any excess liquid. While the blackberries are heating put the cornstarch in a small cup and add 2 tablespoons water. Toss blackberries with sugar, lemon, cinnamon, almond extract, quick tapioca: Place blackberries, sugar, lemon zest, lemon juice, cinnamon, almond extract, and cornstarch/flour/or ground instant tapioca in a large bowl. Oh, this tugs at my heartstrings. You will need 6 cups of blackberries for this pie. Store leftover pie in the refrigerator, wrapped well, for up to 5 days. What a gorgeous pie! I made this for mother’s day, and got tons of compliments! I used frozen Pacific Northwest little wild mountain blackberries (Rubus ursinus that my husband and I picked by our cabin on the Hoh River – they have an amazing flavor! Yay! , Also, you could add an asterisk after the word “frozen” in the recipe, to lead down to your asterisked footnote at the bottom. Dr. Pepper Chocolate Cake & Mountain Dew Apple Dumplings. You should also increase the cornstarch to 1/4 cup. Roll out top pie crust and cut a circular hole in the center with a small biscuit or cookie cutter, then gently lay the crust on top of the blackberry filling. Thaw the filling in the refrigerator, fill the crust and then bake. . Happy Birthday to your husband! He requested a blackberry pie. Any blackberry pie depends on the quality and type of berry for it’s success, and therein lies the problem. But instead of just tossing that beautiful, dark purple juice, drain it into a microwave safe bowl and whisk in 1/2 tablespoon of the cornstarch called for in the recipe along with 1 tablespoon of sugar and microwave it for 45-60 seconds until it thickens up. I just made the best pie crust ever (and I’ve been making pie for decades) using your the Double-Crust Pie Crust recipe for blackberry pie! Be sure to FOLLOW ME on INSTAGRAM, PINTEREST, FACEBOOK, and TWITTER for more great recipe tips and ideas! We have a HUGE back berry bush with so many berries,we froze gal bags last year. I had to tell my guests that they were eating desert out of a glass, because it s a par-fey slurrpy.