Blackberry pie and warm summer days go hand in hand together. If you’ve ever been in a blackberry patch though, you know the bushes are full of stickers and you might even encounter a snake or two. Blackberry pie is so much easier to make with readily available supplies from the grocery store and you can still enjoy the same great flavor.
Things You'll Need
Make enough piecrust for a two-crust pie. Or you can use ready-to-use piecrusts from the refrigerated section in the grocery store or frozen piecrusts.
Thaw the blackberries if you are using frozen berries. If you are using fresh blackberries, wash them well and drain as much water as possible from them.
Mix the blackberries and sugar. Use a ratio of one part sugar to four parts blackberries. Stir together equal parts flour or cornstarch and water to use as a thickening agent. You need less than ¼ cup of this combination for most pies.
Cook the berries and thickening mixture together in the pan until the juice begins to thicken. If you don’t mind your pie a little bit runny you can skip this step.
Pour the berries into the piecrust. Put small pieces of butter or margarine on top of the berries.
Unfold the top piecrust on top of the blackberry mixture. Seal the edges of the crust. Make sure you poke holes in the top crust for steam to escape.
Place the pie on a cookie sheet. No matter how big the pie pan, blackberry pie may drip. Bake the pie for about 30-45 minutes or until golden brown in a preheated 375-degree oven.