Who is lucky enough to have fresh blackberries? Anyone? I’m not counting Kroger’s blackberries or any blackberries from a store. Road side fruit, okay… well I have got to be the luckiest person of all. Wild blackberries are everywhere on my farm and this year we had a bumper crop of them. My family (excluding all of the lazy lumps:) goes blackberry picking annually and this year, more than ever, we were completely decked out for whatever might come our way. We’ve found that the bigger the berries, the bigger the thorns. So, we had over-sized carhart coats, carhart pants, boots, baseball caps, bug spray, leather gloves in case of poison ivy… you name it. :) I thought that it was exceedingly gratifying to tromp through the thorns and not be bothered by them in the least. Anyway, you might be wondering why my family and I make such a strategical strike when it comes to blackberry picking. The simple answer is this: often we use them to make wine or jam and any other sweet edible treats. So we want a lot of them.
I guess I should apologize to those of you who have blackberry bushes as well, though, because I was late to get this recipe out. I meant to publish it during the blackberry season so that it could be used, but now the season is looooooong gone… oh well. Maybe you can just keep this recipe in in mind (I know what you’re thinking right now: “For a year? Sure, Katy… whatever.”) or you can experiment with other berries. Raspberries would probably work well. :)
As for how this recipe tastes… well isn’t the selling point that there are blackberries? Come on, that alone pretty much guarantees that it’s a good recipe! Okay so the berries give this pie SO MUCH FLAVOR! I love it! The custard is a very nice creamy complement to the berries and a crumb top is always a nice touch. Not to mention the crust that I usually use is, as always, flakey and buttery. So over all, this pie is bursting with the essence of summer!
Blackberry Cream Pie Recipe (from Rockin’ Robin’s Cooking Mexican Recipes):
For the Crust (from Betty Crocker):
1/3 cup butter
1 cup flour
1/2 tsp. salt
2-3 tbsp. water
For the Filling:
3 cups fresh blackberries
1 cup sugar
1/3 cup all purpose flour
1/8 teaspoon salt
2 eggs beaten
1/2 cup commercial sour cream
For the Topping:
1/2 cup sugar
1/2 cup all purpose flour
1/4 cup (1/2 stick) butter
1. Preheat the oven to 350 degrees and set out one ungreased pie plate.
2. For the Crust: I sometimes cheat on this part and you can too if you want. I just throw the ingredients for the pie crust in my electric mixer and pulse the mixer, so as not to lose the flakiness of the crust (add the water 1 tbsp. at a time between pulses). If you don’t want to cheat, continue reading this step. Cut butter into flour and salt until particles are the size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans the sides of the bowl.
3. Gather dough into a ball and roll it out on a lightly floured surface until the pastry is about two inches larger than inverted pie plate. Fold the pastry into quarters; ease into the plate and unfold. Then press it firmly against the bottom and side. Cut off any excess dough, leaving about one inch of dough hanging off of the pie plate’s lip. Fold the dough under and flute. Place 3 cups blackberries in pastry shell. Set aside.
4. For the Filling: Combine sugar, flour, and salt in medium bowl. In a separate bowl, stir the sour cream and egg together until smooth. Combine the flour mixture and the egg mixture and mix until smooth. Pour all of the filling over the blackberries in the pie plate.
5. For the Topping: Stir the flour and sugar together before cutting the butter into the flour sugar mixture. Using your (washed) hands or a pastry blender, mix until the topping is crumbly and coarse looking. Sprinkle the mixture over the filling and bake the pie for 50-55 minutes, until lightly browned.
6. Enjoy warm with a scoop of vanilla ice cream! (The ice cream complements the flavor of the berries really nicely for this recipe.)