Blackberry Pie

Recipe for Blackberry Pie

Combine dried ingredients first, add to fresh fruit, lemon juice & lemon zest.  Fill pie to a rounded top that rises no more than 1 inch above the pie pan in the middle.  Top with a dollop of butter and cover with top crust.  Flute edges, brush surface with milk and bake at 350 degrees for one hour.  A tip to save your oven:  place pie in a foil lined or coated shallow pan to collect any stray juice which may collect in your oven floor, causing future smoky messes!

Wait for your pie to cool before slicing and if you’re able to, serve with a bit of vanilla ice cream for a delectable taste of summer.

Happy Baking!

If you’re interested to purchase frozen, unbaked pies for Thanksgiving, contact Tammy for details. We sell Apple-y Ever After, made with our own organic apples, Pearway to Heaven, with all organic local pears, and Much Ado About Strawberry Rhu with local organic strawberries & rhubarb for $12/each, plus shipping.

Life of Pie

4 responses to “Blackberry Pie

  1. This looks soooo good that I bookmarked the receipt for a later day to make. Thank you and I love looking at and reading about your farm.

    • Thank you, Pat! I will try to keep more up-to-date in the near future. Have had a busy, busy spring and hope to finally post more regularly. And also to get my mail-order pie business going! Grateful to you for your note!

  2. I’m going to make this for our Canadian American Thanksgiving! There’s no time set aside for it up here, but we do miss it! This recipe is SO beautifully written – it answers all those questions that come up but no one addresses, like how full to fill the pie, and how to deal with the accidental juice overflow in the oven. Can’t wait! Thank you!

    • Awesome! I hope that you have a wonderful Thanksgiving and your pie comes out to be delicious!! Thank you so much,

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