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    Homemade Organic Blackberry Pie

    It's been blackberry picking time.  Usually I just freeze them in Ziplock freezer bags, but I do like to use them fresh when I have time.  I had the time yesterday to throw together a pie from scratch.  Since I grow my own berries out along the backyard fence, this is a frugal way to have some great eating.  The total cost of the ingredients was about $2.00 because I usually don't buy many name brand items. 

    I've spent over 30 years working in broadcasting and know first hand how the price of products can be stupid high because of all the advertising costs.  There are exceptions to buying store brands, of course, when needed for specific reasons.

    Here we go.  Making a pie crust only takes flour, shortening, salt, and water. 



    Measure 1 Cup of shortening and put it in the freezer.  It needs to be cold to make a flakey crust.



    Now mix together 2 cups of flour and 1 teaspoon of salt.



    Get out the chilled shortening and cut it into the flour with a pastry cutter.  Cut until you have pea sized lumps in the dough.




    The trick to a tender pie crust is to not work with it any more than you have to.  Get a half cup of ice cold water and mix it into the flour.  Using cold shortening and cold water make the best crusts.  It was a warm day here as you can see by the melting butter on the saucer.

    Don't add all the water at once.  Depending on your measuring skills, whether you weigh your flour or use a measuring cup as I do, you may not need all the water.  Just mix it up until you have a soft dough.



    As soon as it holds together, stop messing with it.  Divide it into two blobs.  Put the blobs on plastic wrap.  Wrap them up and put them in the frig for 4 hours to overnight.




    Of course I didn't want this to be an all day or overnight affair, so I put my dough in the freezer for about 20 minutes while I went to check the mail, water the dogs, and have a beer.  (Oh great, my DSL bill went up $22 since last month...what the heck?  I'm going to have to call them about that!)

    OK, while the dough is chillin' like a villain, let's get the blackberries ready.  Put 4 cups of berries in our already dirty bowl (I love to cook, but hate to wash dishes).  Dump 1 1/4 cups of sugar (or Splenda), 1/4 cup flour, 2 Tablespoons of corn starch, and a dash of salt onto the berries.




    Mix it all up and then you are ready to roll out the dough.



    Spread some flour on the counter and rub some on your rolling pin.



    Roll out the dough so it will fill the pie pan.  Having extra dough hanging over the edges will be trimmed off.




    Now put the gooey berry mixture in the pan and trim off any overhanging crust.



    Roll out the top crust.



    Put the top crust on the pie, trim off the excess, and roll the edge of the top crust under the bottom crust edge.  Pinch the edges to seal in the juices.  Cut several slits in the top crust to let out steam as it bakes.  If you have a lot of dough trimmings, you can do what my Mom use to do.  Put them on a pan and sprinkle with cinnamon and sugar.  Bake the crusts for a snack while you are waiting for the pie to bake.  The crusts take about 15 minutes to bake.



    After cutting slits in the top crust you have a few options.  Put pats of butter on the crust.  Sprinkle with sugar.  Brush a little milk over the crust.  Brush with whipped egg whites.  Sprinkle with cinnamon.  Take your pick.  For this pie, I brushed a little milk on it, then sprinkled with cinnamon and sugar.  By using Splenda on the berries, the total added sugar was about 3/4 teaspoon (which will make my doctor happy...since I have Type ll diabetes).  Here it is, ready for the oven.




    I put the pie on an old pizza pan while it was baking just in case the juices escape during the baking.  It's easier to clean a pan than burned on pie goop out of the bottom of the oven.  Since I used a glass pie pan, I baked the pie for about 45 minutes at 375 degrees.  Just keep an eye on it, and take it out when it's golden brown.  In the meantime you can snack on some cinnamon sugar crusts.




    I didn't eat any of them since I put real sugar on them.  I let my son snack on them.  Here's the finished pie.  Some of the juices thought about escaping, but didn't make it over the barbed wire fence.  Still warm from the oven and smells so good!




    You need to let it cool for a while so it will set, otherwise it will be runny if it's too warm.  Exhibit A...the pie was still too hot and it caved in as I scooped out a piece, but still tastes good all the same.




    Jacob already had the Cool Whip out and got the first piece.



    Not much on presentation, I know.  But I wasn't making a TV commercial.  This was real life pie.  Don't let the idea of making a pie from scratch scare you.  It's so simple even little old ladies were making them before there was running water and electricity.  The best part is it's not filled with preservatives and high fructose corn syrup.  You can do it! 

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    • Response
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      Response: dumpsters
      The Sovereign Bohemian - Recipes & Cooking - Homemade Organic Blackberry Pie
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      The Sovereign Bohemian - Recipes & Cooking - Homemade Organic Blackberry Pie
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      The Sovereign Bohemian - Recipes & Cooking - Homemade Organic Blackberry Pie
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      Response: Anthony Alles
      The Sovereign Bohemian - Recipes & Cooking - Homemade Organic Blackberry Pie
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      The Sovereign Bohemian - Recipes & Cooking - Homemade Organic Blackberry Pie
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      The homemade stuffs are having their own kind of the quality and the taste that we can never get from the outside. The ways making this one as you write in this post this is looking very interesting with their taste.

    Reader Comments (2)

    That looks amazing!

    August 23, 2011 | Unregistered CommenterGYSC

    Thanks dude...I saw only 2 pieces left when I got home from work. I better snag one before it's gone!

    August 24, 2011 | Unregistered CommenterSovBo

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