Happy Pi Day!! Math nerds everywhere rejoice, and the rest of us just use today as a really good excuse to eat pie. Pie for everyone! For those of you who are confused– Pi = 3.1415, and today is March 14th. Just nod your head, smile, and go get a slice of pie. If you’re feeling ambitious and want to make a pie, blackberry pie is a fantastic option. It’s fairly simple to make, but looks fancy and complicated. Your guests will think you’re a pie genius.
The woods behind my parent’s home is full of wild blackberries, so my freezer typically has at least one bag of frozen berries. Mom’s berry bushes have thorns, and I’m paranoid of snakes, so picking them is a complicated combination of stomping in the bushes as I go, long pants, rain boots, a long sleeve shirt, and trying not to have a heat stroke while picking them in July. The neighbors probably think I’ve lost my mind. Totally worth it.
Whether or not your blackberries are wild, I recommend tasting them before making this pie. If they’re very sweet- that’s awesome. Stick with the sugar measurements listed (or use a little less). If they’re on the tart side- you might add a little more sugar. You can also mix the berries up and use half raspberries for a razzleberry pie.
Still have berries? Try these:
Serves 8-10, depending on slice size
- 5 cups blackberries (if using frozen, thaw first)
- 1/2 - 1 cup sugar (use more or less depending on how tart your berries are)
- 1/2 cup flour (all-purpose)
- 2 sheets pie dough (I use pre-made, if vegan- use vegan pie dough)
- 1 TB lemon juice
- zest from 1 lemon
- 1 TB butter OR coconut oil
- 1 egg (if vegan- omit egg wash, or substitute agave mixed with soy milk)
Preheat oven to 425ºF.
Add 1 unbaked pie sheet to a deep pie pan, leaving 1/2 inch of dough overflowing. Beat the egg and brush inside of pie crust with egg (or agave mixture).
In a large bowl, mix 4 cups of the berries with sugar, flour, lemon juice, and lemon zest. Pour mixture into pie pan. Cover with remaining berries, and then dot the top with butter or coconut oil.
For traditional pie top:
Place the second sheet of pie dough over the berry mixture and pinch the edges together with the bottom piece of dough. Cut slits into top sheet of dough so the steam can escape.
For a lattice top:
Cut second pie dough sheet into 3/4" strips. Place strips across the pie in one direction, leaving approximately 3/4" in between each slice. Next, take remaining slices and weave them, one at a time, under and over the slices you already placed. Pinch the ends of slices onto the bottom crust and tear off any excess.
Brush the remaining egg (or more agave mixture) onto the top and edges of the pie crust. Cover edges of pie with a pie shield or aluminum foil.
Bake 15 minutes at 425ºF, then lower oven temperature to 375ºF and bake 20-25 more minutes.
Recipe adapted from All Recipes and Food Network