Blackberry pie has been one of my favorite recipes for years – ever since I first tried it at a hole-in-the-wall restaurant north of Phoenix. In any case, this recipe has been my favorite one so far, especially with fresh blackberries.
This recipe makes 1 pie, and it’s best if you make it with fresh blackberries from the garden. If you want more than one pie, just double everything. Then be sure to invite me over.
- 3 Pre-made* rolled pie crusts
- 6 C fresh blackberries
- 2 C sugar
- 1/2 C water
- 6 tbsp corn starch
- 5 tbsp cold water
- 1/4 C heavy whipping cream
- 1 9-inch pie dish
Note: You can also make your own pie crust, but I like to get the pre-made kind because I don’t want to swear when baking.
- Place two pre-made pie crusts on top of each other and then into the pie dish. This is because we WANT a thick pie crust. Thicker pie crust is better when making fruit pies because then the crust won’t fall apart from all the juice that’s involved.
- Place the third pie crust onto a cutting board.
- Cut that third pie crust into 1/2-inch strips.
- Place the pie dish and pie strips into the fridge while you make the filling.
- Using a large saucepan, combine the blackberries, sugar, and water over medium heat. Bring to a boil while stirring often for about 5 minutes.
- In a small bowl, mix together the cornstarch and water.
- Pour the cornstarch-water mixture into the blackberry mixture. Stir well until thoroughly combined.
- Cook the filling on a low simmer until thickened, about 10-20 minutes. Make sure to stir the mixture frequently so it doesn’t burn!
- Preheat the oven to 350 degrees Fahrenheit.
- Once the filling is thick, remove the crust from the fridge.
- Scoop the filling into the pie crust.
- Using the cut pie crust strips, starting at one edge of the pie, use every other strip and place them equally distant from each other on your pie.
- Starting at one end of the pie, fold back every other strip and place the shortest remaining strip perpendicular to the strips already on the pie. Lay the folded strips flat.
- Now, working at the opposite end of the pie, fold back the strips you didn’t fold back the first time. Take the next smallest strip of crust and place it parallel to the strip you just put down.
- Re-lay the folded strips flat.
- Repeat steps until all strips have been placed on the pie
- Pinch the edges of the strips to the edges of the pie crust in the dish.
- Using the heavy whipping cream and a pastry brush, brush the heavy whipping cream onto the crust and sprinkle it with sugar.
- Place the pie onto a cookie sheet and then place it into the preheated oven and bake for 45-55 minutes (or until the crust is lightly golden brown).
- Remove from oven and allow to cool for 20 minutes before slicing.
- Top with ice cream or whipped cream – or both!
Food Storage Items in the Recipe
This recipe doesn’t use a ton of items from your food storage unless you happen to freeze and keep a bunch of pie crusts on hand. Or, if you enjoy making your own pie crusts. If that’s the case, then you’ll tap into your food storage for these items.
- Flour – white flour or pastry flour usually works best for a pie crust.
- Butter – if you make your own pie crust, you’ll likely need butter. Or just get a pre-made pie crust, as it is a ton easier if you’re already busy taking care of the chickens.
- Sugar – everyone needs sugar in their food storage.
Odds are you won’t have heavy whipping cream in food storage, as it doesn’t tend to store well unless you freeze-dry it. Even then, it can be finicky reconstituting. Fresh definitely works best if you’re splurging on a pie.
Garden Items in the Recipe
If you aren’t going to grow your own blackberries for this recipe, you’re really missing out.
- Blackberries – seriously. Add them to your garden. I’ve got all sorts of berry guides on this website so you can grow them confidently.
- Fresh milk – okay, technically you don’t want your goats getting in the garden. But if you’ve got ’em, why not milk them?
This recipe has been a personal favorite for a while, and I used to have it on another site. I didn’t want to lose it, so I moved it here.