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Ingredients
 ¾ cup sugar
 ¼ cup all purpose baking flour
 ½ tsp finely shredded lemon peel
 4 cups fresh or frozen unsweetened blackberries
  cup packed brown sugar
 3 tbsp half-and-half or light cream
  cup chopped toasted hazelnuts
 2 cups all-purpose flour
 6—7 tbsp cold water
Directions
1

Defrost two frozen pie shells to room temperature. Combine sugar, 1/4 cup flour, and lemon peel in a large mixing bowl. Add fresh or thawed blackberries; toss gently until coated.

2

Transfer berry mixture to a thawed pastry-lined 9-inch pie plate. Roll out second (top) crust and cover pie mixture. Trim and seal edge. To prevent over browning, cover edge of pie with foil.

3

Bake at 375 degrees for 25 minutes for fresh berries (50 minutes for frozen berries). Remove foil. Bake for 20 to 25 minutes more for fresh berries (20 to 30 minutes for frozen berries) or until top is golden and center is bubbly.

4

In a small saucepan, mix brown sugar and half-and-half or light cream. Cook and stir over low heat until sugar melts. Stir in chopped toasted hazelnuts. Pour over hot pie. Cool.

About Blackberry Pie

Picking wild blackberries for a pie in summer is one of life’s great pleasures. If you do pick your own, look for berries that are deep purple or blackish burgundy. Try one before you pick a bunch to test for ripeness. Oregon and Washington are big blackberry producing states. Makes 8 servings

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Peach Upside Down CakeBy On behalf of America's HeartlandPeach Knowledge
  • Seek out peaches that are heavy for their size, as that’s usually a good indicator that the fruit will be juicy.
  • Press peaches gently at the top near where the stem was—if the flesh yields slightly, the fruit is ripe and ready to eat. Harder peaches can be ripened at home, but you’ll want to skip any that are rock hard, as those were picked too soon. Really soft peaches are over-ripe but they’re still good for baking. Avoid peaches with bruises, scratches or soft spot.
  • Seek out peaches that are heavy for their size, as that’s usually a good indicator that the fruit will be juicy.
  • Press peaches gently at the top near where the stem was—if the flesh yields slightly, the fruit is ripe and ready to eat. Harder peaches can be ripened at home, but you’ll want to skip any that are rock hard, as those were picked too soon. Really soft peaches are over-ripe but they're still good for baking. Avoid peaches with bruises, scratches or soft spot.
  • To speed up the ripening process, place the fruit in a paper bag and leave it on the countertop. If peaches ripen too quickly, store them in the refrigerator for a few days, but keep a close eye—wrinkled skin means the fruit is starting to dry out.
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Ingredients

 ¾ cup sugar
 ¼ cup all purpose baking flour
 ½ tsp finely shredded lemon peel
 4 cups fresh or frozen unsweetened blackberries
  cup packed brown sugar
 3 tbsp half-and-half or light cream
  cup chopped toasted hazelnuts
 2 cups all-purpose flour
 6—7 tbsp cold water

Directions

1

Defrost two frozen pie shells to room temperature. Combine sugar, 1/4 cup flour, and lemon peel in a large mixing bowl. Add fresh or thawed blackberries; toss gently until coated.

2

Transfer berry mixture to a thawed pastry-lined 9-inch pie plate. Roll out second (top) crust and cover pie mixture. Trim and seal edge. To prevent over browning, cover edge of pie with foil.

3

Bake at 375 degrees for 25 minutes for fresh berries (50 minutes for frozen berries). Remove foil. Bake for 20 to 25 minutes more for fresh berries (20 to 30 minutes for frozen berries) or until top is golden and center is bubbly.

4

In a small saucepan, mix brown sugar and half-and-half or light cream. Cook and stir over low heat until sugar melts. Stir in chopped toasted hazelnuts. Pour over hot pie. Cool.

Blackberry Pie
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