National Pie Day

In honor of National Pie Day, I'm going to share my blackberry pie recipe.  Usually, I guard this recipe, but I'm feeling generous today, so here goes...

Blackberry Pie (Or Raspberry, Strawberry, or Blueberry)

12oz Container Fresh Blackberries (approx. 3-1/2 cups)
1 Deep Dish Pie Shell
1 Refrigerated Pie Crust
1 Cup Sugar
1/2 Cup Flour
1 Teaspoon Corn Starch
1-1/2 Sticks, Unsalted Butter
1/2 Teaspoon Lemon Juice
1 Teaspoon Vanilla


Cut butter into 1/2" squares, allow to soften.  In a mixing bowl, combine sugar, flour, and corn starch.  Add 3/4 of the butter squares, "pinching" the butter into the sugar mixture.  You will pinch and stir until the butter is mixed well, but not smooth.  The butter pieces should be no larger than 1/8" when you are through pinching and mixing.  Add blackberries, lemon juice, and vanilla.  Gently stir and then let mixture sit for 20 minutes.  While mixture sits, unroll the refrigerated pie crust. In a small bowl, mix 1 Tablespoon of butter with 2 tablespoons of sugar; heat in microwave until melted.  Using a pastry brush, coat the pie shell and crust with melted sugar/butter.  Gently stir the berry mixture and spread evenly into pie shell.  Cut crust into 10 strips about 3/4" wide each.  Evenly space 5 strips and cross those strips with remaining strips.  Press ends of strips into pie shell, trim edges.  You will need to re-crimp the edges, so click the link below if you need easy instructions on how to do this.  Place remaining butter squares in the open spaces of pie.  Place pie on a cookie sheet and bake at 350 for 45 minutes, or until crust is light brown.

P.S. I can't stand for my pie crust edges to get too dark while the rest of the pie is cooking.  Here's a great tip to avoid that!  If you do this, just remove the foil about 30 minutes into baking.

Click HERE for instructions on Protecting Pie Crust Edge.


Click HERE for Pie Crimping instructions.