Our hands did get quite berryish as we arranged them on a plate to thaw! We did not drain the juice though, which could have contributed to some of the resulting soupiness.
Then lots of dry ingredients get mixed together with lemon juice – flour, sugar, nutmeg, cinnamon, salt, and lemon peel!
It smelled so good!
We made our own pie crust, and then plopped half the berries inside. You may want to do more than 4 cups of blackberries if you’re using frozen. Five cups probably would have been perfect.
On top of this goes half the dry mixture.
Then add the remaining blackberries as the next layer, and finally finish off the sugar mixture on top.
It was already smelling heavenly, but it was just a foretaste of what was to come!
We put some dots of butter all along the top before covering it with the top crust.
I don’t think we did this, but the next time we make this pie, we are going to brush the top pie crust with some milk and sprinkle sugar on it. Yum!
We did make the mistake of leaving the pie in the oven at 425 the entire 40 minutes, so the edges got a little browner than we would have liked. Next time we will reduce the temperature after 15 minutes.
When we took it out, it was definitely bubbly! In fact, some of the filling spilled over the side in the oven, and it definitely leaked out a bit on the counter. Oh well, more to lick up! haha
Another mistake we made was not letting it cool and thicken long enough after it was baked. It tasted amazing, but it was a little soupy.
That did not stop us from totally cleaning the pan though! This pie was delicious!
Next time we are going to be sure we have some vanilla ice cream in the house, because we all agreed it would go perfectly with this pie!
4 cups blackberries (more if using frozen)1-2 tsp. lemon juice
2 tbsp. flour
⅔ – ¾ cup sugar
¼ tsp. nutmeg
½ tsp. cinnamon
⅛ tsp. salt
½ tsp. grated lemon rind
1 tbsp. butter
- Preheat oven to 425. Line 9-inch pie pan with pastry. If using frozen blackberries, thaw and drain juice.
- Combine lemon juice with flour, sugar, nutmeg, cinnamon, salt, and lemon rind.
- Place half the blackberries in the pie pan. Sprinkle with half of sugar mixture. Top with the rest of blackberries, then the rest of the sugar mixture.
- Dot with butter. Add top crust, sealing the edges and venting on the top. Optional: brush with 1 tsp. milk and sprinkle sugar on top.
- Bake at 425 for 15 minutes, then reduce heat to 375 and bake for an additional 20-25 minutes or until filling is bubbly and crust is golden brown.
- Cool for at least an hour so filling thickens, then serve with vanilla ice cream!