Categories: Pie
Ingredients
- Package of 2 frozen 8-inch deep dish pie crusts (or make your own from your favorite recipe)
- 3 heaping cups whole fresh blackberries (or frozen blackberries)
- 3/4 cup white sugar
- 1/4 cup all-purpose
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 stick cold salted butter
- Note: If using French Crumble, you only need one pie crust.
Directions
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Preheat oven to 350 degrees F, rack in the middle position.
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Let one frozen pie crust thaw on the counter for your bottom crust. If you decided to use a top crust, loosen the second piecrust a bit in its pan before you thaw it.
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For fresh blackberries, rinse them, pat them dry with a paper towel, and put them in a large bowl. (If you are using frozen berries, just measure them and put them in the bowl.)
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Mix the sugar, flour, nutmeg, cinnamon, and salt together in a small bowl.
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Dump the small bowl with the dry ingredients on top of the blackberries and toss them to coat the berries.
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Place a layer of coated blackberries in the bottom of the pan lined with pie crust. (You want a nice foundation for the rest of the berries.)
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Place the rest of the coated berries in the pie pan. There should be enough to mound the top slightly. (These berries will fill in and settle during baking.)
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If there are leftover dry ingredients, just sprinkle them on top.
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Cut the cold butter into 8 pieces. Place the pieces on top of the blackberries.
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For The Top Crust: Tip the second pie crust upside down over the berries. Remove the pan, smooth out the crust, and trim it to fit the pie pan.
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Crimp the edges of the crusts together with your fingers or press them together with the tines of a fork held flat.
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Cut 4 slits in the top crust to let our the steam as your pie bakes.
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For The French Crumble: Pat handfuls of the French Crumble in a mound over your pie. Cut several slits near the top of the pie to let out the steam as it bakes.
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Bake your Fresh Blackberry Pie at 350 degrees F. for 50 to 60 minutes (mine took 55 minutes), or until the top crust or the French Crumble is golden brown and the blackberries are tender when pierced with a knife.
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Cool your pie on a cold stove burner or a wire rack. This pie can be served warm with ice cream or sweetened whipped cream, at room temperature, or cold right out of the refrigerator.