Recipe: Blackberry Pie
Yield: 9 or 10″ deep dish pie
- 6 c. Blackberries
- 1/2 c. white sugar
- 1/2 c. all purpose flour
- 2 Tbsp. tapioca starch
- 1 tsp. Lemon juice
- 1 Tbsp. sanding or other large grain sugar
- 1 blind-baked pie crust
- Preheat oven to 425° F.
- In a large bowl, whisk together sugar, flour, and starch. Reserve 1 cup of berries and fold the rest into the powder until no white powder remains. Set aside to macerate.
- Make the crust. Do *something* to keep the bottom crust from being soggy. Blind baking followed by an egg white wash works well. So does adding a 1/8 layer of oatmeal.
- Taste the filling. Add sugar to taste. Our fresh picked Washington wild blackberries tend to be plump, sweet, and easily crushed. Berries that are firm and/or tart will require more sugar. I prefer the least amount of sugar that will make the berries taste fully ripe.
- Fill the baked crust until just below the rim. Eat the extra filling. Spread the reserved cup of berries on top of the filling. Optionally dot the top of the pie with butter. Spray or sprinkle the lemon juice over the berries.
- Roll out the top crust and cover the pie. Seal and crimp the edges. Brush the top crust with egg wash and sprinkle with 1 Tbsp. sanding sugar. Cut a few slits in the crust to vent.
- Place a pie shield over the crust and bake at 425 for 15 min. Reduce heat to 375 and bake until juices start bubbling, about 20-25 min. Cool completely.