Blackberry Pie
Ingredients
Directions
Prepare the filling
Wash, drain, and pick over the blackberries.
Cook the blackberries with just enough water to prevent burning until tender.
Add sugar to taste and a pinch of salt.
Assemble and bake
Line a pie pan with the crust and shape a ring of crust around the rim.
Fill the pie with the partly cooled berries and arrange strips of pastry across the top.
Add another rim around the edge.
Bake for 40 minutes at 400°F (200°C) for the first 10 minutes, then reduce to 300°F (150°C).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Blackberries
- Provide the main fruit body and flavour of the filling.
- Sugar
- Sweetens the filling and balances the tartness of the berries.
- Pie crust
- Forms the structure that holds the filling and browns in the oven.
The step that matters
Cook the blackberries until tender before filling. Berries release juice as they cook, and a filling that goes into the crust too hot or too wet can make the crust soggy. Cooking with only enough water to prevent burning, then letting the berries partly cool, helps the filling thicken and keeps the bottom crust firmer.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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