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Best Blackberry Pie

September 6, 2012

Adapted from recipes from Simply Recipes and Smitten Kitchen

Pie filling Ingredients:

  • 5-6 cups blackberries, rinsed, picked clean, and patted dry (if using frozen berries, defrost fully and drain)
  • 1/2 cup sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional, but it plays off the almond crumble really nicely)
  • 3 Tbsp tapioca flour (I found it in the baking aisle of a natural foods store; Whole Foods and many supermarkets carry it, too)

Topping Ingredients:

  • 2/3 cup whole oats, ground to a flour in a food processor (or, if you have it, 1/2 cup oat flour)
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt (you might want to first read up on kosher salts)
  • 3/4 cup unsalted whole almonds, coarsely ground in a food processor (or, if you have it, 1/2 cup almond meal)
  • 6 tablespoons unsalted butter, melted and cooled

Prepare the crust:
Preheat the oven to 400 degrees. Roll out the chilled pie dough into a 12-inch disk. Gently lower into a 9- or 9.5-inch pie dish. (I do this by gently folding the dough into quarters, lifting it into the dish, and then gently unfolding it, as pictured above.) Trim the edges of the crust, leaving a 1/2-inch overhang. Crimp the edges, line with foil or wax paper, fill with pie weights or rice/beans, and bake for 30 minutes, until lightly browned. Remove pie crust from the oven, remove weights and lining, and allow to cool completely. Meanwhile…

Prepare the filling:
Put blackberries, sugar, lemon juice and zest, cinnamon, extracts, and tapioca flour into a large bowl. Toss gently to coat berries evenly, and leave to macerate for 20 minutes. While this is macerating…

Prepare the crumb topping:
Combine flours, sugar, cinnamon, salt, and almond meal in a medium bowl. Add melted butter and stir until mixture resembles wet sand.

Make the pie:
Spoon blackberries into bottom crust. Sprinkle crumb topping evenly over the top of the pie. Set the pie on a baking sheet (to catch any juices that drip, avoiding that whole smoking oven thing), and bake for 30 minutes. Reduce heat to 350 degrees, and bake another 30-35 minutes, until juices are bubbling and crumb topping is browned. Let cool at least 30 minutes before eating.

Serve with vanilla ice cream 🙂

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