Oregon has some of the best berries on the planet! This past summer we picked an enormous amount of Oregon blackberries; making sure to preserve some in the deep freeze for future pies awaiting autumn’s arrival.
Blackberry Pie is my husband’s favorite and his birthday is right after the official date of fall; lucky for him he is married to the pie lady. He did get his pie and it was marvelous. Oregon berries don’t need much added to them for flavor, but this is more than tossing in some sugar and plopping it into a pie shell. With a little tweaking the taste of your next blackberry pie will knock your socks off.
Since I am using frozen berries, I have to treat them a little differently than fresh to ensure you don’t have a runny pie (fresh & frozen directions are given below). Measure the berries for the pie while still frozen; as they thaw, liquid will separate which will be turned into a luscious berry goo, this step ensures non-runny pies.
I ONLY use Clear-Jel in making pie fillings that have to withstand high heat or long baking times. As Clear-jel is not available in everyday supermarkets, I have made it available here for you; click here to purchase from my site. (If you live near me, and you know who you are, give me a call and I can save you some shipping costs/time.)
The slice below was cut when still warm, so it did ooze out a bit on the plate. However, once it was completely cooled off it held together fabulously (someone ate that slice before it graced the camera lens).
Today I played with the top crust too by using 3 different sizes of cookie cutters for the flowers. I placed 5 large flowers around the outer edge and 1 large flower in the middle. I randomly placed about 6 of the medium size, and then about 20 of the smallest, just have fun with it! It only matters if YOU love it.
If you need gluten free crust, click here for the pie lady’s gluten free flour mix and crust instructions.
I then sprinkled sugar on top and off to the oven.
Don’t forget to save the last slice for yourself – in our family that may mean arm wrestling.
- 5 cups blackberries **
- 1 Tablespoon orange juice
- 1 Tablespoon lemon juice
- 1 Tablespoon butter
- 1 cup granulated sugar
- 1/3 cup Clearjel food starch or tapioca starch
- Couple of dashes of salt
- 2 Cups flour
- 1 teaspoon salt
- 1 Tablespoon sugar
- 1/8 teaspoon baking powder
- 3/4 to scant 1 cup shortening
- 1/3 to 1/2 cup cold water
- Cut in all dry ingredients until crumbly. Add water all at once and mix just until forms a ball (do not kneed or over mix). Divide dough in half (this will be rather soft). Roll out one half on heavily floured counter top about 1 to 1-1/2 inches wider than pie plate. Unroll onto pie plate, tuck under edges and crimp. Save other half of dough to roll out and cut shapes for top.
- Makes one 8 to 9-inch double crust
- Preheat oven to 375 F.
- In a small bowl, mix dry ingredients together, sugar, starch, salt, set aside. In a large bowl, gently toss the berries with orange & lemon juice. Add dry ingredients and gently fold into berries. **(If using frozen berries, see directions below.)
- Place the berry pie filling in the unbaked pie shell, dot with 1 tablespoon butter.
- Roll out remainder of pie dough and cut into desired shapes. Sprinkle with extra sugar if desired.
- Bake 375 for 50 to 55 minutes.
- After berries have thawed, berry juice will separate from berries. Pour the juice into a saucepan (you should have a little over a cup, more is okay). Add orange and lemon juice, sugar, salt, and food starch. Whisk until smooth and cook and stir constantly over medium to high heat until it loses opaque color and thickens. Remove from heat and stir in 1 tablespoon butter until melted.
- Gently fold cooked berry juice goo into berries. Place into prepared pie and bake as directed above.