I’m not a big fan of turning the oven on in the summer, but I am a big fan of dessert – you can guess which of these two emerges triumphant. With the abundance of fresh berries in the summertime, an easy and refreshing dessert is the berry pie. Here, I show you how to make the easiest blackberry pie ever.
For 1 pie, you will need:
- 3 half-pint containers of blackberries, washed
- Sugar – 1/2 cup, 1/4 cup
- Flour – 1/3 cup
- 1 double pie crust, uncooked
- 1 egg, separated into yolk and white (forgot to put this in the picture – oops!)
- Milk – 1 1/2 tbsp
1. Preheat oven to 425 degrees.
No picture necessary, right?
2. Combine 1/2 cup sugar and the flour with blackberries. Toss.
Here is some fruit pie controversy. For aesthetics, some bakers recommend mixing half of the blackberries with the sugar/flour mixture, filling the pie shell, and topping these ugly blackberries with the un-sugared ones. For taste, I like mixing ALL the blackberries with the sugar/flour. Sure, the blackberries might look a little sugary, post-bake, but they taste better. When in doubt, I like to follow my matzo ball methodology – give the pretty ones to friends, save the yummy bumpy ones for yourself!
3. Optional: Brush egg white on bottom pie shell
This step is optional, but highly recommended. It keeps the piecrust from getting soggy. I mean, who likes soggy crust? Not me.
4. Add blackberries to pie shell.
5. Cover with top crust. Mix together milk and egg yolk. Brush crust with milk/yolk mixture, and sprinkle with 1/4 cup sugar.
I made a lattice crust for this pie – I like the extended surface area for which the sugar and caramelizing to occur. The milk/yolk mixture provides some nice crust browning and is a good adhesive for the sprinkled sugar.
6. Bake at 425 for 15 minutes. Reduce heat to 350, and bake for an additional 30 minutes.
That quick baking at high temp is the “This means business” bake. The longer bake and lower temp allows for more thorough baking without burning the crust. Burned crust? Me no likey.
After you remove this pie (or any fruit pie, for that matter) from the oven, don’t make the novice but tempting mistake to dig in right away. You’ll be greeted with a hot, juicy mess. The pie needs to cool and thicken. THEN dig in.
Voila! Easiest blackberry pie ever. Give it a try!
What’s your favorite fruit pie?