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How to make blackberry pie with a traditional recipe.
Blackberry pie is the ultimate autumn pie. If you can go out and pick your own blackberries, even better, although not essential. After eating handfuls of blackberries as you wander along selecting the juiciest ones from the bushes, once you get the rest home, nothing beats a homemade blackberry pie served with cream or ice cream to delight your family.
Blackberries are naturally sweet tasting; therefore not a lot of sugar needs to be added to the pie and you can't really go wrong when making the pie either, it's so simple.
Blackberries are naturally sweet tasting; therefore not a lot of sugar needs to be added to the pie and you can't really go wrong when making the pie either, it's so simple.
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Blackberry pie basically consists of a two-crust pie made from shortcrust pastry, filled with fresh blackberries, sugar, butter and flour to thicken slightly.
The pie may be livened up with a touch of cinnamon or ground nutmeg.
If you are a little short on the blackberries, then you can always throw in a few apples for good measure, which is a wonderful partnership of fruit.
Below we offer a traditional blackberry pie recipe followed by links to three different variations.
The traditional recipe and two of the variations are made with a double pie crust, whilst the last recipe variation is slightly different and only uses one layer of pastry.
For detailed instructions on how to make pastry and prepare a two-crust pie see our shortcrust pastry page.
The pie may be livened up with a touch of cinnamon or ground nutmeg.
If you are a little short on the blackberries, then you can always throw in a few apples for good measure, which is a wonderful partnership of fruit.
Below we offer a traditional blackberry pie recipe followed by links to three different variations.
The traditional recipe and two of the variations are made with a double pie crust, whilst the last recipe variation is slightly different and only uses one layer of pastry.
For detailed instructions on how to make pastry and prepare a two-crust pie see our shortcrust pastry page.
Traditional blackberry pie
Recipe description
The filling for this traditional blackberry pie is made from blackberries, tapioca and sugar. The filling is placed within two layers of rich shortcrust pastry and baked in the oven for just under an hour. A great recipe for the autumn when blackberries are in season. Serves: 4-6 persons
Prep time: 45 mins
Cooking time: 55 mins
Total time: 1hr 40 mins
Items required
- 9 inch (23cm) pie tin
- pastry roller (rolling pin)
- sharp knife or pastry blender (if not using pre-made pastry)
- sieve (if not using pre-made pastry)
- large bowl
- pastry brush
- cling film or polythene bag
Ingredients
For the shortcrust pastry
(if not using pre-made)- 12oz (340g) of plain flour
- 6oz (225g) of butter
- 3 - 4 tbsp of iced water
- 1 tsp of salt
For the filling
- 2 pints (1.1 litres) of fresh blackberries
- 2/3 cup of sugar
- 3 tbsp of tapioca
- 2 tbsp of milk
- 1 tbsp of sugar
- 1 tbsp of butter
Method
Prepare the shortcrust pastry
(skip to step 4 if using pre-made pastry)- Holding the sieve high over the bowl sift the flour and salt into the bowl. Add the butter cut into small lumps into the flour and using a knife cut the butter into the flour. This stage can also be done using a food processor. Rub the butter into the flour using your fingertips until the mixture is crumbly.
- Add 1 tbsp of water and use a knife to mix the dough. Repeat until the dough starts to cling to the knife then use your hand to form a ball of dough. Knead the dough then wrap in cling film or place in a polythene bag and leave to rest in a refrigerator.
- Remove the dough from the fridge at least 15 minutes before use.
- Preheat the oven to 400°F (200°C / Gas mark 6).
- Mix together in a large bowl the blackberries, sugar and tapioca and set aside for 15 - 20 minutes to allow the flavours to blend.
- Divide the pastry into two pieces. Line the pie dish with the rolled out bottom layer of pastry.
- Fill the pie dish with the blackberry mixture and dot with the butter.
- Roll out the remaining pastry and cover the top of the pie dish. Seal the edges together.
- Brush the top of the pastry with the milk and sprinkle with the tbsp of sugar.
- Make two small holes in the top of the pastry for the steam vents.
- Bake in the oven for around 45 - 50 minutes or until the pastry is golden brown in colour and the blackberry filling bubbles up.
- Allow to cool before serving.
Tantalisingly sweet blackberries are combined with flour, sugar and butter and used to fill a pastry case, which is then covered with a shortcrust pastry lid and baked in the oven.
Blackberry and apple, a delightful combination, is the filling for this traditional blackberry and apple pie. Try a slice served with cream or custard.
For an extra special treat try this appetizing recipe. To save on preparation time you could use a shop bought pastry case. If you prefer to bake your own then you can mix....
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