A selection of blackberry pie recipes made with a filling of fresh blackberries.

blackberry pie
Blackberry pie is the ultimate autumn pie. If you can go out and pick your own blackberries, even better, although not essential. After eating handfuls of blackberries as you wander along selecting the juiciest ones from the bushes, once you get the rest home, nothing beats a homemade blackberry pie served with cream or ice cream to delight your family.

Blackberries are naturally sweet tasting; therefore not a lot of sugar needs to be added to the pie and you can't really go wrong when making the pie either, it's so simple.
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Blackberry pie basically consists of a two-crust pie made from shortcrust pastry, filled with fresh blackberries, sugar, butter and flour to thicken slightly.

The pie may be livened up with a touch of cinnamon or ground nutmeg.

If you are a little short on the blackberries, then you can always throw in a few apples for good measure, which is a wonderful partnership of fruit.

Below we offer four different recipes for blackberry pie. The first three are made with a double pie crust, whilst the last recipe is slightly different and only uses one layer of pastry.

For detailed instructions on how to make pastry and prepare a two-crust pie see our shortcrust pastry page.

Simple Blackberry Pie

Ingredients
  • Shortcrust pastry for a two-crust pie
  • 2 pints (1.1 l) of fresh blackberries
  • 1 cup of sugar
  • ½ cup of plain flour
  • 1 tbsp of chilled butter
  • pinch of salt
Method
  1. Preheat the oven to 450°F/230°C.
  2. Roll out just over half of the pastry dough and line the bottom of a 9 inch pie dish.
  3. In a large mixing bowl, combine the blackberries, sugar, flour and salt, mixing well.
  4. Fill the pastry case with the blackberry filling and dot with pieces of the chilled butter.
  5. Roll out the second piece of pastry and cover the top of the pie dish. Seal the edges of the pastry and cut two slits for the steam to escape during cooking.
  6. Bake in the hot oven for 10 minutes then reduce the oven temperature to 350°F/180°C and bake for a further 30 minutes.
  7. Remove from the oven and allow to cool before serving.

Traditional Blackberry Pie

Ingredients
  • Shortcrust pastry for a two-crust pie
  • 2 pints (1.1 l) of fresh blackberries
  • 2/3 cup of sugar
  • 3 tbsp of tapioca
  • 2 tbsp of milk
  • 1 tbsp of sugar
  • 1 tbsp of butter
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Method
  1. Preheat the oven to 400°F/200°C.
  2. Mix together in a large bowl the blackberries, sugar and tapioca and set aside for 15 - 20 minutes to allow the flavours to blend.
  3. Line a 9 inch pie dish with the rolled out bottom layer of pastry.
  4. Fill the pie dish with the blackberry mixture and dot with the butter.
  5. Roll out the remaining pastry and cover the top of the pie dish. Seal the edges together.
  6. Brush the top of the pastry with the milk and sprinkle with the tbsp of sugar.
  7. Make two small holes in the top of the pastry for the steam vents.
  8. Bake in the oven for around 45 - 50 minutes or until the pastry is golden brown in colour and the blackberry filling bubbles up.
  9. Allow to cool before serving.

Blackberry and Apple Pie

Ingredients
  • Shortcrust pastry for a two-crust pie (see above)
  • 2½ lb (1.1 kg) of peeled, cored and sliced apples
  • 2 cups of fresh blackberries
  • 1 cup of sugar
  • 2 tbsp of plain flour
  • 1 tbsp of butter
  • 1½ tsp of cinnamon
  • ½ tsp of ground nutmeg
  • beaten egg with milk to glaze
Method
  1. Turn the oven on to 375°F/190°C.
  2. In a large mixing bowl, combine the sugar, flour, cinnamon and ground nutmeg.
  3. Add the blackberries and apples and mix well.
  4. Line a 9 inch pie dish with the larger piece of rolled out pastry (see pastry techniques: making a two-crust pie).
  5. Fill the pastry case with the fruit mixture and dot with the butter.
  6. Cover the pie with the top layer of pastry and press down on the two edges in order to seal the filling inside. Trim excess pastry and make shapes to decorate the top of the pie.
  7. Brush the top of the pie with the egg and milk glaze and then make two slits with a knife in the top of the pie for the steam to escape.
  8. Bake in the oven for 1 hour.
  9. Allow to cool and serve warm with custard or cream.

Blackberry Cream Pie

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Ingredients
  • One 9 inch pastry shell, baked
  • For the filling
    • 1 cup of blackberries
    • 1 cup of condensed milk
    • ¼ cup of freshly squeezed lemon juice
  • For the cream topping
    • 1 cup of whipping cream
    • ¼ cup of caster sugar
    • 1 tsp of vanilla essence
Method
  1. Prepare the pastry first and bake blind in the oven until done. Allow the pastry shell to cool.
  2. Mix together the condensed milk and the lemon juice, stirring well.
  3. Add the blackberries and mix together.
  4. Spoon the blackberry mixture evenly into the pie shell.
  5. Prepare the topping. Whisk the cream until soft peaks form. Add the sugar and vanilla essence and continue to whisk until stiff peaks are held.
  6. Spoon the cream topping onto the top of the pie, covering the blackberries.
  7. Place in the refrigerator to chill for a few hours before serving.
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