The Pie and Pastry Bible
Blackberry Pie
Page 115
Cuisine: North American | Course Type: Pies and Tarts
View photos (1)Tags: pie Rose Levy Beranbaum blackberries blackberry
Recipe Reviews
kateq from annapolis, md
I used a combination of raspberries, strawberries and blackberries, frozen, and found that 4 cups really wasn't enough to fill a 9" pie crust. I agree that it wasn't quite sweet enough--I added about 1/4 cup more sugar. I baked this with the basic butter crust and used her streusel topping. It was an excellent pie.
lovesgenoise from , MA
I've never been overly fond of fresh blackberries, but after reading that the baked fruit is wonderful, I decided to give this pie a whirl. I'm glad I did- it's delicious. The baked fruit does seem to have more flavor than fresh. The recipe states that frozen berries are of a type that have softer seeds, and that was true with my (frozen) fruit.
My fruit was tart (and the recipe adds lemon) so there wasn't enough sugar in the pie for us. We sprinkled some on afterwards, but next time I'll taste it before baking.
For the crust, I chose the sweet cream variation of the basic flaky (all-butter) crust. I liked this variation even better than basic flaky, very tender from the cream, and delicious as well. Not sure if it will displace my favorite cream cheese crust, but almost.
I made a lattice crust, partly because I didn't have the fluted oval cut-outs that make the sketches of the two-crust pie so appealing. But also because I wanted the practice. I think there is more evaporation with the lattice than with a vented two-crust pie, and after looking at other recipes, I would reduce the corn starch by 1 - 1.5 tsp if making this again.
(edited 12th December 2011) (0) comment (1) useful
Login or register to add your own review of this recipe.