You won’t believe how easy Classic Southern Style Blackberry Pie with its plump juicy blackberries is to make and more importantly, how delicious it is!
Whenever I see or taste a Blackberry Pie, I am immediately transported back to my childhood. Growing up picking blackberries with my brothers and sisters during the summer was one of my favorite things to do. And, of course, my other favorite thing was to eat the Blackberry Pie or Cobbler that our Mom made with our bounty. If it was topped with vanilla ice-cream, well let’s just say we were euphoric! We used to pick gallons of blackberries on the bluffs in Pensacola and by the time we got home, our fingers and lips would be stained purple from picking and eating the delicious berries.
Of course, these days I just buy the plump, juicy berries at the Farmers Market, or you can even buy them frozen at the grocery store. But whenever I’m out riding in the country and see blackberry canes growing up on a fence it makes me wish I could just stop the car and pick some. While I’m older and wiser now and would be scared to wade through the vines and possibly get poison ivy or, worse yet, step on a snake, just thinking about those carefree summer days of my youth makes me smile. Kids today don’t know what they are missing!
But enough reminiscing, we have a Blackberry Pie to make today. You won’t believe how easy it is and more importantly, how delicious! This is the recipe that my Mom used and her Mother before her, and it’s perfect! The only thing that has changed is that my Mom would make her pie crust from scratch, but life is too short and the refrigerated pie crusts you can buy today are not only time savers, but they are also really good too!
So, without further ado, let’s get cooking, or rather baking. The ingredients are simple: blackberries (fresh or frozen), sugar, cornstarch, lemon juice, lemon zest, refrigerated pie dough, unsalted butter and one egg.
Preheat your oven to 400 degrees F.
In a large bowl, toss the blackberries, sugar, cornstarch, lemon zest and lemon juice.
Use a fork or potato masher and coarsely mash the blackberry mixture. Let it stand for 20 minutes.
Fit one of the rounds of pie dough into a 9 or 9 1/2 inch pie plate. Sprinkle a little flour on your counter and roll out the remaining pie crust. Cut it into approximately ten or eleven strips.
Pour the blackberry mixture into the pie shell. Dot the top with the pieces of butter.
Arrange half of the dough strips evenly on the pie and weave the remaining strips diagonally across them in a lattice pattern.
Trim the strips close to the edge of the pan and roll and crimp the edges of the dough.
Lightly beat the egg with 1 Tbsp of water and brush on the top and edge of the pie dough. (This is the secret to the golden brown crust.)
Put the pie plate on a baking sheet covered with foil or parchment paper and place the sheet on the middle rack in your oven. Bake for 45-60 minutes or, until the filling is bubbling and the crust is dark golden brown.
Let the pie cool completely before serving. Don’t worry if the blackberry mixture looks a little runny it will thicken as it cools. Serve topped with vanilla ice cream if desired. Enjoy!