Few things capture the essence of summer quite like the taste of wild blackberries. These juicy, sweet-tart berries, found growing in hedgerows and forest edges, make the perfect filling for a classic blackberry pie. Whether you gather your berries on a sunny afternoon hike or pick them up at a local farmer’s market, this recipe will turn them into a deliciously nostalgic dessert.

Ingredients

For the Pie Crust:

2 1/2 cups all-purpose flour
1 cup unsalted butter, cold and cubed
1 teaspoon salt
1 teaspoon sugar
1/4 to 1/2 cup ice water

For the Blackberry Filling:

5 cups fresh wild blackberries
3/4 cup granulated sugar
1/4 cup all-purpose flour
1 tablespoon lemon juice
1 teaspoon lemon zest (optional)
1/4 teaspoon ground cinnamon (optional)
1/4 teaspoon ground nutmeg (optional)
1 tablespoon butter, cut into small pieces

For the Egg Wash:

1 egg, beaten
1 tablespoon water
1 tablespoon coarse sugar (optional, for sprinkling)

Instructions

1. Prepare the Pie Crust:

In a large bowl, whisk together the flour, salt, and sugar.
Add the cold, cubed butter. Using a pastry cutter or your hands, blend the butter into the flour mixture until it resembles coarse crumbs.
Gradually add the ice water, a tablespoon at a time, until the dough starts to come together. Divide the dough into two equal parts, shape them into disks, and wrap them in plastic wrap. Refrigerate for at least 1 hour.

2. Make the Filling:

In a large bowl, gently toss the blackberries with the sugar, flour, lemon juice, lemon zest (if using), cinnamon (if using), and nutmeg (if using). Let the mixture sit for about 15 minutes to allow the flavors to meld.

3. Assemble the Pie:

Preheat your oven to 375°F (190°C).
On a lightly floured surface, roll out one of the dough disks into a 12-inch circle. Transfer it to a 9-inch pie dish.
Pour the blackberry filling into the crust, spreading it out evenly. Dot the filling with the small pieces of butter (optional).
Roll out the remaining dough and cut into strips to make a lattice topping on the pie.

4. Bake the Pie:

Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 30 minutes at 375°F (190°C).

5. Add the Finishing Touches:

In a small bowl, whisk together the egg and water to make the egg wash. Brush it over the top crust. If desired, sprinkle with coarse sugar for a sparkling finish.

6. Continue Baking the Pie:

Return the pie to the oven and bake for an additional 30 minutes at 350°F (175°C), or until the crust is golden brown and the filling is bubbling.
If the edges of the crust begin to brown too quickly, cover them with aluminum foil to prevent burning.

7. Cool and Serve:

Allow the pie to cool on a wire rack for at least 2 hours. This will help the filling set, making it easier to slice.
Serve your wild blackberry pie warm or at room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream for a truly indulgent treat.

Tips for the Perfect Pie

Picking Berries: If you’re foraging for wild blackberries, make sure to pick berries that are fully ripe, as they will be the sweetest. Avoid any that are overripe or mushy.
Preventing Soggy Crust: To keep your bottom crust from getting soggy, you can blind bake it for about 10 minutes before adding the filling.
Flavor Variations: Add a splash of vanilla extract or a handful of other wild berries, like raspberries or blueberries, to the filling for a unique twist.

Enjoying a slice of wild blackberry pie is like taking a bite out of summer itself. The combination of flaky, buttery crust and the rich, jammy filling will transport you to warm, sunny days no matter the season. So grab your basket, head out to the berry patch, and get baking!

Final Thoughts

There’s something magical about transforming foraged ingredients into a beautiful, homemade pie. It’s a tradition that connects us to nature and to simpler times. I hope this wild blackberry pie recipe brings a bit of that magic to your kitchen and creates sweet memories for you and your loved ones.

Happy baking!

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