I’ve been making several attempts at Blackberry pie the past few weeks. Blackberry’s are one of my favorite fruits and I’m attempting to perfect a pie that maximizes my ingestion threshold.
The “pie bible” and the internet haven’t been providing much guidance on the matter, but the pie that got the best reviews (pictured above, poorly) was:
- Standard crust, full top;
- 5ish cups of blackberries, very lightly mixed with 1/2 cup of sugar and 1/4 flour.
I brushed the top crust with milk and sprinkled with sugar and baked for 35 or 40 minutes at 375. The extra sweet top balanced well with the still tart blackberries. I was careful not to mash the berries while adding them to the pie, so they oozed a bit while cooking but still had good texture. (here’s the big winner on display)
I tried a crust with holes in the top for glamor purposes, but with all the heat escaping while baking the berries came out a little too firm. Also, it turned out pretty ugly.
I also tried cooking a bit longer at higher heat. But the blackberries became a mash, and the lack of texture was unappealing. (it came out looking good though)