My sister-in-law has quite a few raspberry and blackberry plants in her backyard, and the blackberry bushes exploded with berries while she was on vacation, the day she got home she called us and told us that we could come and pick whatever we wanted, but it should be within a day or two. My husband is a fan of raspberries and blackberries, so we went over with the kids to pick as many as we could. We walked away with a little more than a flat of berries, I believe it was 15 pints in all. I have no idea how many were eaten by the kids while we were picking, but I think it is safe to say it was a considerable amount.
Because we had a trip to Sodus Point planned later in the afternoon, I spent the rest of the morning dealing with the berries. I must have been feeling ambitious, because I dove right in, and froze 9 pints, made a small batch of blackberry jam, and this blackberry pie.
When I was making my pie I used 6 cups of berries, which is really testing the upper limits of a standard pie dish, it would possibly work but the chances of spillover are VERY high so I made mine in a deep dish pie pan I usually only use for apple pies. The pie turned out lovely, and I had no spills, but I did add an additional 15 minutes to the cooking time.
Once the frozen berries were vacuum sealed the jam was out of the canner, and the pie on the cooling rack we did make it to the beach for a little fun in the sun.
While we were gone the pie had time to cool. You really need to give berry pies time to cool, the filling will not set until it has cooled.
You also really need to serve this pie with vanilla ice cream 🙂
- 1 pie dough recipe for top and bottom crust
- 5-6 cups blackberries rinsed, picked clean, patted dry (if you use frozen berries, defrost and drain them)
- 1/2 cup to 3/4 cup sugar, depending on how sweet your berries are
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon almond extract
- 3 Tbsp quick cooking instant tapioca
- Gently toss together berries, sugar, lemon zest, lemon juice, cinnamon, almond extract, and quick cooking instant tapioca in a large bowl. Let stand for 20 minutes, tossing occasionally.
- Place a baking sheet lined with foil in the lower third of oven and preheat to 400°F. The baking sheet will catch any juices that drop out of the pie, the foil will make clean up easy.
- Roll out 1 piece of dough into a 14-inch round and fit into a 9-inch pie plate (4-cup capacity). Trim edge, leaving a 1/2-inch overhang. Chill shell in the fridge, and roll out the second ball of pie dough for the top crust.
- Stir berry mixture, then spoon evenly into shell. Place the second rolled-out pie dough crust on top of the pie. Fold the edges back over themselves and use your fingers to crimp to seal the edges. Cut steam vents in the top crust with a sharp knife.
- Brush top and edge with egg white and sprinkle all over with sugar.
- Bake on hot baking sheet until crust is golden brown and filling is bubbling, 1 hour to 1 hour and 10 minutes. (Check pie after 45 minutes: If edge of crust is browning too quickly, cover edge with foil or a pie crust shield and continue baking.) Cool completely on a rack before serving.