Blackberry patch Pie

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Blackberries grow on the side of the road all over the south. My grandparents lived on a farm and during the summer my grandmother would leave a bucket in her car, just in case we ran across a large patch of blackberries on the way home. She would pull the car over on the side of the road and we would get out and pick blackberries until we had enough for a pie or a batch of jam. She taught me how to only pick the ones that would easily fall off the stem into the bucket; these were the plumpest and best for pies. If you have to tug at them, they are not ripe and will not ripen after they are picked.

Makes one 9-inch Pie / Serves 8 – 10


1 recipe Pate Brisee (page 000)


5-6 cups fresh blackberries washed, drained and stems removed

3//4 - 1 cup sugar, depending on the sweetness of the berry, plus more for sprinkling on top

1//4 cup cornstarch

Finely grated zest and juice of 1//2 lemon

1//2 teaspoon ground cardamom

1//2 teaspoon ground cinnamon

1//2 teaspoon kosher salt

3 tablespoons unsalted butter, cut into small pieces

Egg wash made with 1 egg whisked with 1 tablespoon milk

Preheat the oven to 400º F.

Crust | Divide the pastry dough into two equal halves and roll each half on a lightly floured surface into a 12-inch circle about 1//8-inch thick. Place one circle into a 9-inch pie plate or pan and with the edges draping over, pressing into the bottom of the pan.  Place the other circle on a baking sheet and put both crusts in the refrigerator to chill at least 30 minutes.

Filling | Combine the blackberries, sugar, cornstarch, lemon zest and juice, cardamom, cinnamon, and salt in a bowl and stir to mix thoroughly.  Pour the filling into the prepared bottom piecrust, scraping out all the juices from the bottom of the bowl, and place the pie pan a rimmed baking sheet. Dot the berries with the butter.

Brush the edges of the dough with egg wash.

Place the other piece of dough centered on top of the pie and use a pair of kitchen shears to trim the edges of both pieces of dough, leaving about 1/2-inch hanging over the rim. Fold both edges under each other, creating a thick lip around the pie. Use your fingers or a fork to crimp or press the edges of the pie to seal. Cut 4 slits in the top of the pie for air vents. Decorate the top of the pie, if desired with any leftover trimmings (page 000). Brush the top and edges of the pie with the egg wash and sprinkle generously with sugar (about 1 tablespoon).

Place the pie on the center rack in the oven to bake 15 minutes. Reduce the heat to 350º F. and continue baking until the juices are bubbling and the crust is golden brown, 45 - 50 minutes more. Let the pie cool at least 1 hour before serving. Serve warm with vanilla bean ice cream.



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