Wild Black Berry Pie is four words instead of three because while this originated in my childhood as Wild Blackberry Pie, in my 30s I discovered Wild Black Raspberries growing off the W&OD trail.
Naturally I threw them in! Add the black raspberries to the blackberries and ohh la la ... this is not a pie to be trifled with! You can make this with blackberries, black raspberries, or any combination thereof ... you just can't go wrong. This pie is so powerful that it pretty much can settle any debts I incur with my dad - it's his favorite. It's lovely in its simplicity too.
Ingredients:
- 1½ C. sugar
- ½ C. flour
- 1½ tsp. cinnamon
- ½ tsp. allspice
- 2 tsp. lemon juice (squeeze it fresh please - don't buy the bottled stuff)
- 5 C. fresh blackberries, black raspberries, or any combination between the two
- 2 crust pie crust (OK to buy this in the refrigerator section - Pillsbury is usually better than I am at this stuff)
Directions:
- Pick a large bowl full of fresh berries. Watch out for the inevitable thorns and scratches. They do make this taste better, FYI.
- Wash berries and drain well.
- Preheat oven to 425°F.
- Mix sugar, flour, cinnamon, and allspice. Stir in with the berries and let sit together while making the crust.
- Make (or unpackage) a double crust pie shell, and line a deep dish pie pan with the lower crust. Pour berries into the shell and cover with upper crust. Cut steam holes if it is a complete upper crust, or if you have the patience, weave a lattice crust. Seal edges either way, and I recommend you cover those edges with foil or a pie ring.
- Bake at 425°F, 35 to 45 minutes until top crust is lightly browned and juice is bubbling through. Let cool before serving. This goes better with ice cream than whipped cream, but follow your passion.
- If the filling is close to the top of the pan, put a large cookie sheet or a sheet of foil on the lower rack to catch any drips.
- If using wild black raspberries, reduce sugar to 2/3 cup.
