These summer days have felt so long with my Spanish class. But now I can say I’m officially done as I went to pick up my report card today. This leaves me with only three more weeks to enjoy the break and sunshine before going back to school again.
The previous summers, my brother and I were always enticed by the free juicy blackberries hanging in the prickly bushes alongside a sparsely used road next to our house. We would always go with a large container in each hand and pick blackberries until the containers were overloading and our fingers stained purple. There were times where we would turn the blackberry-picking into a mission, seeing who could get past the thorns and reach into the deepest places and pick the most blackberries. I usually won :). We were always disappointed though, because the biggest and shiniest blackberries would be just out of our reach, no matter how much effort we put into our jumping and stretching.
But it was fun all the same, even if we couldn’t pick the best ones, because when we got back home, we would bake a sweet juicy blackberry pie and stare at it longingly just until dinner time was over and we would have the permission to cut the pie.
This year my brother seems to be in the lazy stage, so I had to go pick the blackberries myself. And wash them myself too. Which is how I discovered the disgusting little larvae (the early phase of fruit flies) crawling all over. Ugh. I’m still shuddering from the memory. Thankfully, after a salt bath and many rinses, my blackberries seemed good to go! (There might have been a few stubborn larvae in the pie, but they’re not harmful and they were cooked so I let them be.)
Warning: this is just a healthier version of blackberry pie, but that doesn’t mean eating three slices in the same day is healthy! The pie is so delicious and the buttery crust is super flaky. And let’s not forget about the sweet juicy blackberries.
Wild Blackberry Pie
Sweet juicy wild blackberries in a flaky buttery crust, all baked and warm. What could you ask for more?
2 1/2 cups all-purpose flour
1 tsp. salt
3/4 cup butter, cold and cubed
1/4 to 1/2 cup cold water
4 cups wild blackberries, rinsed a couple times and drained
1/2 cup cane sugar
2 tbsp. cornstarch
2 tbsp. water
- Flaky Crust: In a medium bowl, combine the flour, salt and butter with your hands, making sure to rub the butter with the flour until reduced to small chunks. Add 1/4 cup cold water first and mix with your hands until the dough comes together. If it is still too dry, add another tablespoon at a time until ready. Divide the dough into two discs and wrap with plastic wrap. Chill in refrigerator for 30 minutes.
- Blackberry Filling: In the meanwhile, combine the blackberries and cane sugar in a large glass bowl. In a small bowl, dissolve the cornstarch with the water and then pour the cornstarch mixture over the blackberries. Leave the bowl for 30 minutes until the juices start coming out.
- Assembly: Preheat oven to 175 °C (350 °F). Take out a disc of dough onto a floured surface and using your rolling pin, flatten it out into a 10-inch circle. Gently place it in a 9-inch pie dish and make sure the dough covers the sides as well. Freeze it for 10 minutes, then pour the blackberry mixture into the pie dish. With the other disc of dough, either roll it out into a 9-inch circle and cut a few pretty shapes in the dough, or roll it out and cut stripes of dough to layer on top. Place the dough, or arrange the cut stripes, on top of the blackberries. Crimp the the bottom layer of dough with the top layer of dough using your hands to attach them. Place either tinfoil or parchment paper on the bottom rack of the oven to catch the dripping juices and place the pie on the middle rack. Bake for about 50 minutes until dough is golden and juices are bubbling. Serve right away and refrigerate leftovers.