When we moved into our house a few years ago, we knew we were getting a couple of bonuses to go along with the house. The first was a strawberry patch and the second was a stand of thornless blackberries. We moved in September though, so we had no idea just how fruitful they would be. The first year we had soooo many strawberries. We ate our fill and had plenty for the freezer. The second year we had a little munchkin in the spring time that was eating the strawberries as quickly as we could pick them. Now we tend to use them up as we go, but occasionally have a few extra for the freezer. They are great for winter time smoothies, purees and sauces.
The biggest surprise was the blackberries. There were a million of them and they are HUGE!
This year a made a blackberry shortcake cake, a peach blackberry galette and a blackberry crunch with them while they were fresh. Jax also ate a few each day and we shared some with our neighbor kid. He and Jax will eat them no matter how ripe or how tart they are! It makes me pucker up just thinking about it! The rest went to the freezer for winter baking, jams and sauces. So I was excited to pull some out to make a pie. It seems to be a tradition that we have at least one blackberry pie each year now. I always add a bit of lemon to it too. I just love lemon and berries together!
My little guy is always happy to help in the kitchen, so we made a pie. MiMi brought over some homemade ice cream and we were all quite happy with our little taste of summer. Of course you don't have to make this with homegrown blackberries. Any version of fresh or frozen blackberries will work. This particular pie ran out of one of my vent holes a bit, so it isn't the prettiest pie we have ever had. It was certainly delicious anyway!
Homegrown Blackberry Pie
2 recipes Extra Flaky Pie Crust or your favorite double crust recipe
6 cups blackberries (fresh or thawed)
1 1/4 cup sugar
4 T flour (you might want to add a bit extra if using thawed berries)
1 1/2 T lemon juice
1 T butter
2 T milk
1-2 T sugar
- Preheat oven to 450 F.
- Place first pie crust in the pie plate and roll the second out. Place both crusts in the refrigerator while preparing filling.
- In a large bowl, stir together 1 1/2 cups sugar, flour and salt. Add berries and lemon juice and stir to coat. Let sit for about a half hour, stirring occasionally.
- When ready to prepare pie, place berries in bottom crust. Dot the top of the berries with small pieces of butter.
- Place top crust and cut vents. Crimp crust.
- Brush crust with milk and sprinkle with remaining sugar.
- I place my pie plate on drip catcher and cover my outer crust with a pie guard. Then bake at 450 F for 15 minutes.
- Drop the oven temperature to 350 F for an additional 40-50 minutes.
- Let cool for at least a half hour before serving. It will set more as it cools.
What is Food Extravaganza?
It's when a group of bloggers get together and make a recipe using one main ingredient. Where do we get the ingredient? We look at The Nibble and pick something off of their list. Croissants are actually celebrated on January 30th, but it's in January, so it's fair game. You can check out our group Pinterest board for past recipes. If you're a blogger, you can join along with us by requesting to join on our Facebook page. Now, on to the goodness.
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The Impossible Coconut Pie by Stacy of Food Lust People Love
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