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 Pie2 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 starchground clovesground gingerground nutmegallspice~1 cup brown sugar1. Mix together berries and all dry ingredients/spices.2. Roll out bottom crust; poke holes in bottom crust with fork3. Place bottom crust in pie dish. A glass dish is preferred over metal – it heats more evenly, and you can see what you’re doing4. Mound fruit toward middle of pie so you can get the edges of crust properly sealed with no berry interference5. Roll out and add top crust, attach crusts, crimp edges6. Cut vent design in middle of pie7. 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 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.
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.