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Blackberry Pie

posted Jun 10, 2012, 5:50 PM by JustBenke   [ updated Jun 10, 2012, 5:52 PM ]

Two years ago, I got this small blackberry plant from a friend. It did not look much, but I planted it in a sunny spot next to one of my backyard walls. This year the little plant is not so little anymore. I have had to trim it back several times and, for weeks I have picked fresh blackberries for my morning cereal. Now there are so many blackberries that the branches have started to bend. What to do? A pie of course! The recipe is easy to follow and I let my son and three of his friends test the pie when it was done. I was smart enough to cut myself a back-up piece before the boys were let in to the kitchen… 10 minutes later the pie was gone.


Ben Svensson

For the crust, bottom and top.


2 sticks of non-salted butter

1 cup of sugar

2 cups of all-purpose flour




3 cups of fresh black berries

¾ cup sugar

¾ cup of flour




Work the butter and sugar together, slowly mix in the flour and work it until it stays together and is letting loose from the side of the bowl.


Put the oven on 375 degrees.


Split the dough in half, one half we put away for the top crust and the other we use for the bottom and sides. Flatten the dough and push it out towards the sides in a 9 inch low pie form. See to that the sides are not too thick and you should not be able to see any of the pan through the dough.


Bake the crust for 15 minutes. Take the crust out and let it rest 15 minutes.


Pour the blackberries and sugar into a bowl, mix them slightly together with a fork. Slowly add the flour and continue mixing it with the fork. Pour the blackberry mix into the pie form. Take the second half of the pie dough and pinch off crumbles so that the whole pie top is covered, you should be able to see some of the blackberry filling. Don’t pat the dough down, just let the crumbles fall so that they cover the top.