Wild Blackberry Pie
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
Little wild blackberries give this pie its complex, tart flavor but you can substitute any variety of blackberry or berry.
Pie Crust
  • ½ cup butter
  • 1 Tbsp sugar
  • ½ tsp salt
  • 1⅓ cup flour
Berry Filling
  • 4 cups blackberries (or raspberries)
  • 1-1½ cups sugar
  • ⅓ cup flour
  • ¼ tsp cinnamon
  • 1½ Tbsp butter, optional
Pie Crust
  1. Mix the butter, sugar salt and flour in a food processor until crumbly.
  2. Add ¼ cup water.
  3. Cover the dough with plastic wrap and chill it in the refrigerator for at least 30 minutes.
Berry Filling
  1. Mix the ingredients together.
  2. Let the berries rest while the dough is chilling.
Assembling the Pie
  1. Split the dough into two balls and roll out the bottom and top pie crusts on a lightly floured surface.
  2. Place the bottom crust in a pie pan.
  3. Pour the berry filling into the bottom crust.
  4. Cover the berries with the top crust and crimp the edges.
  5. Vent the top crust by pricking it with a fork or by cutting out a design and decorating the top as desired.
  6. Bake the pie at 425 degrees for 15 minutes.
  7. Reduce the heat to 350 degrees and bake it for an additional 30-40 minutes or until it is light golden and the berries are beginning to bubble out the vents.
  8. Serve the pie with vanilla ice cream.
  9. If allowed to cool, the pie will set and be easier to serve. However, warm pie fresh from the oven is also delicious!
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/wild-blackberry-pie/