Oh man, this pie. It was something else. This pie was fricken delicious.
I made this pie for Father’s Day, for my dad. He LOVEESSSSS blackberries, and especially blackberry pie. Now, I’ve tried to make blackberry pie for him before, but I used frozen berries. I (apparently) didn’t thaw the berries all of the way, so the bottom of the pie was, let’s just go with….soggy. Don’t get me wrong, he still ate it, but bless him, it was NOT my finest moment. I went at this pie looking for redemption for that other sorry excuse for a pie. THIS one would be good, dang it!
It just so happened that I came into quite a bit of blackberries right before our father’s day dinner, by way of a kind, little offbeat guy, that sold them to me for $5 for a butter tub full. Now, that’s a lot of berries! And for $5?! You bet! I bought $20 worth and stuck some in my freezer for jelly (which I hope to share next), and then kept two tubs out to make some pie.
When searching for the right recipe, I went to Pinterest (obvs). I searched for Blackberry Pie- blog. Because I always want to be able to read more about it, if it has quirks, how it turned out, etc. I read a few different ones, but when I came upon one that basically said she was a grandma that had been making this pie forever, I knew that I had found a winner! And with just 4 ingredients, it was getting even more promising. Yep, I’d found my recipe!
Now, since our family dinners consist of at least 15 people, but more like 20 if everyone comes, I knew that I could not just make one little 8″ pie. I needed a big ‘un. So I figured that I could just double the recipe and fill a 9″x13″ pan. And it worked! This would actually be a perfect dessert to a potluck, too. It will serve quite a few.
I decided to go the pre made route and buy my crust– I used this entire package. I let it thaw a bit, threw some flour on my counter and rolled the crust to around the size of the pan, but with just a little bit extra. I sprayed my pan and put the bottom crust in, and pushed it up the sides. I wanted to give it more stability when it was cut, but I wasn’t too worried about it being completely covered on the sides.
Pretty, huh? NOT. Then I just took a few minutes to put the filling together. I don’t think it could have been any easier, seriously. Like I said, I doubled the filling- so I used both tubs of blackberries, thawed, and added the flour and sugar. I did heaping measurements of the sugar, since my berries were kind of tart.
I’m not even gonna lie, I totally ate a few of those flour/sugar covered berries. Still delicious.
I rolled it out just a little larger again, and then rolled and pinched it to form a nice crust. I knew I wanted to add sugar to the top, because I LOVE pie with sugar on the crust! It’s how the church ladies make their blackberry pie at the fair, which is totally my favorite pie, and by golly I was going to have it on mine, too. So I took a stick of butter and rubbed it all over the top crust, to give the sugar something to stick to.
Then sprinkled that puppy with a liberal coating of sugar! The whole time I was doing it, I was thinking – Diabetes! Diabetes for everyone!
I let it cool on the counter for a bit, then put it in the fridge to really set up. She recommends at least 3 hours, and I was doing this the day of the party, so I wanted to speed it up a bit. Worked like a charm!
I 100% recommend Syrup and Biscuits recipe. Super simple and delicious! Win win in my book!!
(Oh, and my dad LOVED the pie and took all of the leftovers home.)