Blackberries and pie
We used our blackberries to make this blackberry cream pie. Our pasture produces gallons of blackberries every year. I use them to make jam, cobbler, fruit salad, and pie. Recently I took some with me when I went back home. One evening, my sister Ida Marie used those blackberries to whip up this awesome pie.
I could not get enough of it – so I asked her, this time, to measure her ingredients so I can share the recipe. This recipe uses a 9-inch pie pan. If you use a larger pan, you’ll have to increase the ingredients. Make your own pie crust or, if you’re in a hurry, purchase one from the store. Then assemble and dump in the ingredients. Half an hour later, you’ll be ready for this taste test. If your family insists on an abundance of sugar, you can add more than the recipe calls for, but these berries were sweet enough for me. Thaw the berries to help decrease time for baking. They will thaw at room temperature if you put them into the pie pan and wait thirty minutes.
Blackberry Cream Pie
Mix your flour and sugar, and put on top of the berries. OR you can mix the berries in with the flour/sugar mixture and then put it all into the pie crust.
Heavy whipping cream poured on top completes the recipe, and all you need to do is bake it. You can substitute elderberries, blueberries, raspberries, or peaches for blackberries if you’d like.
The pie thickens and puffs up slightly as it bakes, and you don’t need a top crust. The filling sets up more when it’s chilled. Serve it warm or cold – it’s delicious either way.
The Blackberry Cream pie recipe
- 1 unbaked 9-inch pie crust
- 1¼ cup blackberries
- ⅓ sugar**
- 1 Tablespoon flour
- 1 ¼ cups whipping cream
- Put thawed berries in bottom of pie crust
- Mix sugar and flour, then sprinkle evenly over blackberries **or ½ cup sugar if you prefer sweeter desserts
- Pour whipping cream over berries and flour mixture
- Bake at 350 for 30+ minutes