Real Recipes From Real Home Cooks ®

wild blackberry pie

Recipe by
Teresa G.
Here, KY

We are fortunate to live in an area where wild blackberries flourish and are free for the picking, so a good blackberry pie recipe is essential. It takes a little extra work to make your own crust, but I think it's fun to do, when time permits. It is so very gratifying when you remove a beautiful homemade pie from the oven and everyone asks, "How long do we have to wait?"

yield 8 serving(s)
prep time 1 Hr 30 Min
cook time 1 Hr 20 Min
method Bake

Ingredients For wild blackberry pie

  • 2 1/2 c
    all purpose flour
  • 3 1/2 Tbsp
  • 1/3 tsp
  • 1 c
    butter flavor shortening, very cold
  • 5 Tbsp
    ice water
  • 1 1/2 lb
    blackberries, washed (about 2 pints)
  • 2/3 c
  • 3 Tbsp
    all purpose flour
  • 1 pinch
  • 1 Tbsp
    lemon juice
  • 1 tsp
    grated lemon zest (optional)
  • 1 Tbsp
    salted butter

How To Make wild blackberry pie

  • 1
    In mixing bowl, sift together 2 1/2 cups flour, 3 1/2 tablespoons sugar and 1/3 teaspoon salt.
  • 2
    Add shortening and cut into flour with a pastry blender or 2 knives until it resembles coarse meal.
  • 3
    Using a fork, stir the ice water in until it just starts to come together.
  • 4
    Turn out onto lightly floured work surface and knead 3 to 5 times (don't over-knead.)
  • 5
    Form into ball and cut in half.
  • 6
    Shape each half into a disk about 3/4"-1" thick.
  • 7
    Wrap in plastic wrap and refrigerate for at least an hour. (May be done a day ahead.)
  • 8
    Place oven rack in middle position, preheat oven to 375 degrees Fahrenheit and remove dough from refrigerator (allow to sit at room temperature 10-15 minutes before rolling out.)
  • 9
    Put blackberries in mixing bowl and sprinkle with 3 tablespoons flour, 2/3 cup sugar, lemon juice and zest (if using) and mix very well (a few smashed blackberries is a good thing!) Set aside.
  • 10
    Place 1 disk of dough on lightly floured surface and, using a lightly floured rolling pin, roll dough into a 12 inch circle.
  • 11
    Using a bench scraper or long, straight edge chef's knife, go around and under the edge of the dough, releasing it from the surface.
  • 12
    Place rolling pin on dough, slightly off-center, and using bench scraper, lift dough up and roll over rolling pin, until all dough is released.
  • 13
    Unroll over metal, glass or ceramic pie plate, then center and lightly press into plate.
  • 14
    Roll out 2nd crust.
  • 15
    Pour berries into plated crust and dot with small pieces of the butter.
  • 16
    Cover with 2nd crust and trim any excessive crust (any that is more than 3/4 inch from edge of pan.)
  • 17
    Fold edge under, crimp and flute.
  • 18
    Cut several slits in top and bake at 375 degrees for approximately 1 hour and 15-20 minutes, checking browning of edge at about 50 minutes. (If becoming too brown, cover edge of pie with foil, see note.)
  • 19
    When ready, filling should be bubbling, but not overflowing. Remove from oven and allow to cool for at least 4 hours. (For faster cooling, may be placed in refrigerator after an hour or so.)
  • 20
    NOTE: To prevent over-browning of edge of piecrust, try this easy trick: Place an empty pie pan, upside down, on flat surface. Tear a square of foil from roll and fold in half. Place over half of the pan and smooth the foil down over the edge of the bottom of pan to create a half moon imprint on foil. Remove foil and use kitchen shears to cut out the "moon." Unfold and place over pie.