How to make the best blackberry pie


Something you should know about Ryan’s dad Tim is that he makes the best blackberry pie.  No qualifying statements necessary.  Best blackberry pie.  Period.

So when blackberries were on sale last week and Tim was on his way to LA, Ryan put two and two together and demanded his father make a blackberry pie.  Tim agreed to share his methods, and I got an awesome lesson in pie making from a master.

Tim likes to make his pies with fresh berries, not frozen.  The most ideal scenario would involve freshly picked blackberries.  We reminisced over past perfect berries picked.  But I’ve already told you about my blackberry past.

Ryan’s Dad’s Blackberry Pie

2 Pie Crusts–rolled out (We may have cheated and used Pillsbury due to our time crunch.  Otherwise Ryan makes a mean crust)
4-6 cups blackberries, fresh (enough to fill pie)
~2 tbsp corn starch
ground cloves
ground ginger
ground nutmeg
~1 cup brown sugar
1. Mix together berries and all dry ingredients/spices.
2. Roll out bottom crust; poke holes in bottom crust with fork
3. Place bottom crust in pie dish.  A glass dish is preferred over metal – it heats more evenly, and you can see what you’re doing
4. Mound fruit toward middle of pie so you can get the edges of crust properly sealed with no berry interference
5. Roll out and add top crust, attach crusts, crimp edges
6. Cut vent design in middle of pie
7. Bake at 425 ~20 mins (longer if using frozen berries) until edges of crust and high points start to brown.  Don’t overcook.  This high heat helps solidify the crust.
8. Drop the temperature to 350 and bake 20 mins (again, longer if using frozen berries) until center of pie is bubbling through vent and crust expands outward/looks cooked/solid

Unfortunately, we only had about 4 pints of fresh berries.  So we supplemented with a bag of frozen.  It’s always better to have too much filling though.


I was a little late to the picture taking game and missed the first steps.
In that bowl are blackberries, sugar, corn starch, cloves, ginger, nutmeg, and allspice.
Also, he rolled out the crust and poked lots of fork holes before dumping in the berries.


I learned that it’s best to mound the berries towards the middle and away from the edges, especially when overfilling the crust, so you can get a good seal on the edges of the crust.


Rolling out the top crust


Just look at that wonderful pie filling


Sealed the edges. He really sealed them up tight, then crimped the edges.


Sealing the edge so the juices don’t come out.


Once the pie is sealed and crimped, he sprinkled sugar over the top


The man and his pie

I don’t have a good picture of it, but he cut a fancy little leaf/feather design in the middle of the pie.  When the juices start bubbling out that middle vent, the pie is done.


The pie starts its cooking journey at 425 for about 20 minutes, or until the edges of the crust and high points start to brown. This helps solidify the crust. Then, lower the temperature to 350 and bake about 20 more minutes until the center of the pie is bubbling through the vent.


Checking his handiwork


The finished product



Ryan hacked up the pie, so please forgive the messy nature of these shots



Topped with vanilla ice cream, as pies should be.

So delicious, and I learned so much about pie making in the process.  And did I mention, delicious?  Pie is just as good for breakfast as it is for dessert.


One thought on “How to make the best blackberry pie

  1. Pingback: Catching up! Here’s what we did in November | Ramblings of a Twenty-Something Writer

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