Paula's Pie Project Blog

52 different pies in 52 weeks

Pie #23- Blackberry June 9, 2010

Dan is the self-proclaimed “Pie King” in our family of pie makers and this particular pie is his so-called specialty. 

I often wonder why he likes this one the best.  For me, blackberries tend to have a bit of negative association with them.  When we were kids, Mom and Dad would make us five kids pick wild blackberries in the field behind our house during the heat of the summer.  We would dress up in long pants, long-sleeved shirts and wear hats on our heads so that the horse flies wouldn’t bite us.  And after picking blackberries for what seemed like hours in 90 degree heat with high Ohio humidity, we would emerge scratched and cut from the brambles of blackberry bushes with only a small plastic butter tub container filled with berries the size of my pinky.  Let me just tell you, I don’t miss those days.  

Thank God I did not have to go blackberry picking for this batch.  I am especially grateful for those who persons who picked the gigantic size blackberries from Costco that made their way into our pie.  Hopefully, those workers did not have to suffer the same conditions we did as slave child laborers.  A huge thank you goes out to Randy (and Erika) for hand-delivering the three packages of berries to me, all together eliminating my errand to Costco.  I hope you enjoyed your slice!

JAN MOM’S PIE PASTRY (double crust)

  • 2 cups flour + 4 tablespoons
  • pinch of salt
  • 2/3 cup Crisco vegetable oil
  • 4 tablespoons cold water

Mix flour, salt and oil with a fork.  Add water and form into two balls. Roll one between two pieces of wax paper. Peel top layer of wax paper off and flip other layer of wax paper and rolled dough onto a 9″ pie pan.  Remove wax paper.  Roll out second dough ball between pieces of wax paper.  Peel top layer of wax paper off.  Cut slits on top layer of crust with a knife.  Set aside.


  • 4 cups of blackberries
  • 1 cup of sugar
  • 2 tablespoons of cornstarch

Mix fruit and filling ingredients.  Add fruit mixture to bottom pie crust.  Flip second layer of wax paper and rolled dough onto the pie and center.  Remove wax paper and form a decorative edge with both crusts.  Bake for 50 minutes at 400° or until golden brown. Cool on a wire rack.

Working on the pie crust.  And trying out my new deep dish pie plate for the first time.  Thanks for the gift, Gina!

Dan works on the filling. 



 The final product.  Don’t forget the vanilla ice cream.

Personal Notes

  • We whipped up this fruit pie in no time at all mainly due to the minimal ingredients and the fact it doesn’t require using a lot of extra dishes.  Clean up was a breeze.
  • Dan always makes his blackberry pie with cornstarch and I was used to making fruit pies (such as peach) with tapioca.  Because we had so many berries, we ended up making two pies, one each way, so we could taste which we like better.  The first pie was made with recipe above and the second pie was made with a basic flaky crust and substituting tapioca for the cornstarch.
  • The blackberry pie in Jan Mom’s pie pastry with the cornstarch won hands down in the taste department.  It’s only down fall was it tended to be very runny.  Our thought was perhaps we should have added more cornstarch or not used the deep dish pie plate.  The blackberry pie in the basic flaky pie pastry with the tapioca looked more presentable since it set up well when served, but the berry taste was subdued by the flavor of the tapioca.
  • I rate the pie above a 9.