If you are into fruit pies this is the recipe for you. I love how juicy blackberries are and they complement the crust of this pie with such delicious flavor. My husband and kiddos enjoy eating this pie with ice cream as do I. I’ve also heard that this pie freezes well although I have not tried doing that as of yet. Anyway, check out what my friends over at Food52 had to say about this delicious and easy-to-make recipe:
We have a variety of blackberries on our property and the last to ripen are the Himalayan which start mid to late summer and continue through early autumn.
How nice! I wish I had those types of blackberries growing around my property. I’d be eating them up every time I ventured outside!
4 cups blackberries
3/4 cup honey (blackberry honey if you can find)
1 tablespoon fresh lemon or lime juice
3 tablespoons instant tapioca
Optional – 1/4 cup super fine sugar, or to your taste
2 tablespoons unsalted butter
1 cup Kerrygold unsalted butter, cubed and chilled
2-1/4 cups Gold Medal all-purpose flour
1 teaspoon Morton salt
8-10 tablespoons ice water
MAKE THE CRUST: Put the butter, flour and salt in the food processor, pulse lightly until the mixture resembles wet looking particles (some recipes say pea sized). Add water, 1 tablespoon at a time, pulsing a couple times after each tablespoon. Keep adding water until the dough just starts to gather into larger clumps. Split the dough in half and place each into a re-sealable plastic bag, pat each into a disk. Let the dough sit in the refrigerator 30 minutes.
Preheat oven to 375 degrees. Wash and drain the berries.
In a large bowl; add the berries, honey, lemon or lime juice and tapioca. Taste test before adding optional superfine sugar. Stir the mixture and let sit for 15-20 minutes to allow the flavors to blend.
Line a 10 inch pie dish with a rolled out bottom layer of pastry crust. Fill with the blackberry mixture and dot with butter.
Roll out the remaining pastry crust and cover the top of the pie. Seal and crimp the edges together. Brush with milk or cream. Sprinkle with a little sugar. Cut a few slits, with a sharp knife, to create steam vents.
Cook for 45 to 55 minutes, until the crust is browned and the filling is bubbling.
Note: I like to cover a baking sheet with foil and bake the pie on top of that; it seems that whenever I don’t, filling spills over….and I don’t like the sticky cleanup, but the choice is yours.
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Quick Tip: Serve a slice of this yummy pie with a scoop of vanilla bean ice cream for a lovely pie ala mode.
Thanks again to Food52 for this amazing recipe.