When I was a kid, we use to roam everywhere on our farm when it was time to pick blackberries. It was always hot, there were often times horses running and bucking, sometimes snakes involved and the need to scale the nearest barbed wire fence, and there were lots and lots of thorns. Yep…that was back in the day, when there wasn’t such a thing as big, thornless, juicy blackberries. It seemed to take forever to pick one gallon of blackberries. My mother would wake my sisters and I early each morning to go blackberry picking. I couldn’t wait until the last berry was picked. Gosh…did I hate that job! I also hated going to church on Sunday and getting up to sing with purple stained hands. Oh, but did I ever love eating my mother’s homemade blackberry jam on a homemade biscuit, or her blackberry cobbler that she topped with a mixture of ice cream and fresh whipping cream.
These days, I’m fortunate enough to have my own patch of blackberries, except there’s one difference. My blackberries are the thornless berries that get huge and let me tell ya…they are beyond juicy! I use these huge big berries to make my Soft Crust Blackberry Cobbler and my Blackberry Dumplings.
The large thornless berries have so much more juice than the wilder thorny ones, therefore when I started using them in my blackberry pies, I had to adapt my recipe. The recipe I’m posting today, is adapted for the big juicy thornless blackberries, which are also the ones that you’ll find at your local grocery store.
Tip: Always bake fruit pies on an old cookie sheet. They have a tendency to bubble over…
Tip: Always allow fruit pies to cool completely before slicing or they will be very messy…
Don’t forget the Ice Cream!!!Print
Thickened sweet juices blanket a bed of luscious big blackberries.
- 6 cups large thornless blackberries, rinsed
- 1 3/4 cups sugar, divided*
- 1/4 cup plus 1 tablespoon cornstarch
- 1 double pie crust, 9″ deep dish
- Preheat oven to 350 degrees.
- Place blackberries in a large pan and add one cup of the sugar. Mix lightly with a wooden spoon. Let the blackberries set for about 15 minutes. If there’s a lot of juice on the berries, drain most of it off. Add the remaining sugar and the cornstarch to the blackberries.
- Place pan over medium heat and bring to a boil while stirring constantly. Continue stirring for about two minutes, until the mixture has slightly thickened and remove from heat. Taste test at this point to see if more sugar is preferred.
- Let mixture cool for about five minutes and pour into a prepared bottom crust. Cover with a top crust. Trim the top crust to about 1/2″ past the edge of the pie dish. Fold the edge of the top crust over and under the edge of the bottom pie crust. Crimp the edges together with a fork. Cut 4-5 slits in the top crust for venting. Brush the top crust with egg white, then sprinkle with sugar. Wrap the edges of the crust with foil. Place pie on a cookie sheet and bake in center of oven for about 50 minutes until golden brown on top.
- Let cool completely before slicing if you want neat slices, then reheat if you are wanting to serve it warm with ice cream.
- Serve and enjoy!
- *The sugar can be adjusted in this recipe according to your personal preference. I like this amount because I prefer my pie a tiny bit tart.
- Serving Size: 8