Wild Blackberry Pie
The best Wild Blackberry Pie recipe, using fresh, juicy berries that bubble up through the lattice pie crust top.
Food ‘N Flix
I’m joining Food ‘N Flix club this month viewing Spinning Plates. Each month the club selects a movie to watch and make an inspired recipe based on the movie. Our host this month is Culinary Adventures with Camilla.
The movie is a documentary following three different restaurants and restaurant owners. Each is very different from each other. The first is a very fancy, cutting edge restaurant in Chicago, Alinea, with the highest awards and a dining experience. The second was a 150-year-old family owned business, Breitbach’s Country Dining, that was the highlight of the area they reside in Iowa. The last was a new, roadside Mexican restaurant opened by a family that wanted it to be the means for a better life.
We learn about the challenges each owner has in running their businesses and they each have quite a lot of challenge. At first, I admit I wasn’t very interested in Alinea. It seemed pretentious with crazy complicated food. But after watching I found that I became more interested in the creativity behind it and think I would enjoy a meal there, but probably only once. While the food at the Mexican restaurant looked wonderful, I probably never would have tried it given its exterior appearance unless someone had recommended it to me. I feel they struggled as they just didn’t come across as having a business plan that would allow them to gain the customers needed to remain open. Breitbach’s, on the other hand, felt like the kind of restaurant my family would enjoy. It’s focused on family, excellent but not complicated food, with a warm inviting environment. I selected Breitbach’s as my inspiration. They make homemade pies every day.
How To Make Blackberry Pie
This is an easy blackberry pie recipe, but the simplicity is what makes the flavors stand out.
My pie crust is an old family recipe, and I absolutely love it. It is easy to make and tastes fantastic. I must admit, I’m not a pie crust fan, except for this one! I use the food processor to make this as it is so quick and easy to do. Cut cold butter into chunks and combine with the flour in the food processor. Pulse until the mixture is crumbly, just a few seconds. Pour the cold water slowly through the feed tube in the food processor while the machine is on, until the dough comes together. Do not overmix, pulse just until the dough comes together. Take the dough out of the machine and form into a ball, place in a bowl, cover with plastic wrap and put in the refrigerator for 15 minutes.
In a large bowl, combine the berries with the flour, sugar, salt, cornstarch and lemon juice. When completely combined, spoon the berries into the prepared pie dish.
Roll the remaining pie crust to 1/8 inch thick. Using a rolling cutter, cut ½ inch strips. Form a lattice on top of the blueberries. My approach was to lay strips vertically across the top of the pie. Then I took one strip in the middle and peeled the strips back to create the weave. I continued this process until the top was done.
Wild Blackberry Pie Recipe
- 3 cups all-purpose flour
- 1 1/2 cups butter, cold
- 6 tbsp. cold water
Blackberry Pie Filling
- 8 cups blackberries
- 1 cup sugar
- ½ cup all=purpose flour
- 1 ½ tbsp. lemon juice
- ¼ tsp. salt
- 1 tbsp. butter
- 1 tbsp. cornstarch
Cut butter into cubes. Combine flour and butter in a food processor. Mix well to crumble stage.
Add 6 T cold water slowly through the tube feed while the food processor is running. Mix just until the dough comes together. Be careful not to over mix.
Roll into a ball and chill in refrigerator for 15 minutes.
Roll half of the pastry to 1/8-inch thickness on a lightly floured surface. Place the pie crust in a 9-inch pie plate. Trim off excess pastry along the edges. Set aside.
Blackberry Pie Filling
Combine berries, sugar, flour, cornstarch in a bowl and toss well. Add the lemon juice and toss again.
Spoon berry mixture into the pie dish. Dot with butter.
Roll remaining pastry to 1/8-inch thickness; cut into ½ inch strips. Arrange strips in lattice design over blackberries. Trim strips even with edges; fold edges under and crimp.
Bake at 425 degrees for 10 minutes, then reduce the heat to 350 degrees and bake another 50 minutes or until crust is browned.
You can use frozen blackberries if you prefer. Be sure to partially thaw and remove excess water.
To make pie crust by hand, mix the flour and butter well to crumble stage. Add the water one tablespoon at a time, and blend, combining thoroughly by hand. Continue as directed in the recipe.
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See my prior Food N Flix recipes.
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