Northwest Girl’s Blackberry Pie
- 5 cups blackberries, fresh or thawed from frozen
- zest of one lemon
- 1 tablespoon freshly squeezed lemon juice
- 1 cup sugar
- 1/4 cup flour
- 1/2 teaspoon mace
- 2 tablespoons unsalted butter
- 2 American Pie Crusts, cold (see Note)
NOTE: If you prefer, you could also use all-butter Pate Brisee for the crusts.
Preheat your oven to 450 degrees F.
In a medium-size bowl, mix together the blackberries, lemon zest, lemon juice, sugar, flour and mace. Line a pie pan with one pie crust. Fill that crust with the berry mixture.
Now it’s time to do what I usually forget to do which is to dot the fruit with bits of unsalted butter. Top the pie with the other crust and crimp the edge. I did a fancy lattice top on this one. For a really good explanation of how to do this, check out this step-by-step from Annie’s Eats. If you don’t make the lattice top, cut 3-4 vents in the top instead. IMPORTANT TIP: Place the pie on a lined heavy-duty cookie sheet. The fruit will most likely bubble over the edge.
Bake at 450 degrees F for 10 minutes. Then, turn down your oven to 350 degrees F and continue to bake for another 35-40 minutes until the crust is golden brown and the fruit is bubbly.
Let the pie sit for at least 3 hours before serving, 5-6 hours is better. The pie can be reheated in a 350 degree oven for 10-15 minutes if you prefer to serve it warm.
Delicious with sweetened whipped cream or Vanilla Ice Cream.