Summertime Blackberry Pie Recipe
A warm slice of pie with a scoop of vanilla ice cream melting over the berries is worth the scratches and stained hands.
In the North West region of the United States in the state of Oregon, blackberries are in abundance during the late summer! Blackberries can become a nuisance when they grow on your property if they are left untended. Gradually the can vines take over everything so it’s necessary to pruned back the vines or pulled them out of the ground. With all my lamenting on the woes of blackberry vines, I will say that picking sun sweetened blackberries off the vine will produce the delicious reward of Summertime Blackberry Pie. That slice of pie is even more enjoyable if you can talk the younger kids into running outside with buckets in hand to pick the berries for you!
Fortunately the Oregon Blackberry is a flavorful burst of summertime when you bite into a juicy berry. Hunting them down and picking them yourself can be very rewarding and much less expensive. Remember, you can always purchase fresh blackberries that have already been picked! I have to admit that most of the time, I do this when making blackberry pie for my family.
Find more blackberry recipes in our Blackberry Recipe Collection
Photo credit: Cooks Country
- Pastry for 9-inch two crust pie
- 1 quart fresh blackberries
- 1 cup granulated sugar (or to taste)
- 3 tablespoons quick-cooking tapioca
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon lemon juice, fresh-squeezed
Preheat oven to 400 degrees F.
Prepare pie pastry. Learn how to make different types of Pie Pastry for 9-inch two-crust pie.
In a large bowl, combine blackberries, sugar, tapioca, cinnamon, and lemon juice. Spoon into pastry-lined plate.
Cover with remaining pastry and flute. Cut slits in pastry so steam can escape. Cover edge with aluminum foil to prevent excessive browning.
Bake 10 minutes; reduce heat to 375 degrees F. and bake approximately an additional 35 to 40 minutes or until the internal temperature registers approximately 175 degrees F. on your cooking thermometer and the crust is nicely browned and the filling is set. Remove aluminum foil during last 15 minutes of baking.
Remove from oven and cool on a wire rack before cutting and serving.
Serve warm or at room temperature.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
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Categories:Blackberries Fruit Pies & Tarts Pacific Northwest Summer