I love pies from scratch. Even better if the berries are homegrown.
These are the best to grow. Vigorous, upright canes that are thornless for easy-to-grow and easy-to-pick berries. Soft-textured, glossy blackberries that should melt in your mouth – best for eating fresh and using in your favorite recipes. the best flavor is irresistibly sweet, look for a lower acidity in the blackberries, which all makes for a pleasurable eating experience. May produce yields of up to 11 – 15 lbs. of fruit per plant. Choose a productive, thornless primocane blackberry variety! First-year canes begin ripening in late August into September, while second-year canes bear heaviest crops in July. Continues to fruit until frost. Everbearing primocane. Self-pollinating.
First, you need to have a great crust.
Homemade Pie Crust
Mom’s Backyard Blackberry Pie
The best part about making pies is having them with friends and family. Seeing the enjoyment of the flavorful desert cross everyone’s face.
- 4 cups fresh or frozen and partially thawed blackberries
- 1 1/4 cups sugar
- 6 tablespoons cornstarch
- 2 tablespoons butter softened
- Dash of salt
PREPARE recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Do not bake.
HEAT oven to 350ºF.
COMBINE blackberries, sugar, cornstarch, butter and salt. Toss gently. Spoon into unbaked pie crust. Moisten pastry edge with water.
ROLL out dough for top crust. Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with a fork to allow steam to escape.
BAKE 1 hour or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving.
Recipe here: http://www.joyofbaking.com/Blackberry… Sephanie Jaworski of Joyofbaking.com demonstrates how to make a Blackberry Pie. This delicious Blackberry Pie has two layers of buttery crisp pastry with a generous layer of lightly sweetened fresh blackberries in between. I love the look of this pie, with its golden brown pastry stars that give you just a peek of the glistening fruit underneath. And while the blackberries keep their shape after baking, they are wonderfully soft and tender with their garnet colored juices all thick and syrupy. Absolutely perfect with a scoop of vanilla ice cream.
- 5 to 6 cups fresh pitted cherries about 2 1/2 to 3 pounds
- 1/2 cup water
- 2 tablespoons freshly squeezed lemon juice
- 2/3 cup granulated sugar
- 4 tablespoons cornstarch
- 1/4 teaspoon almond extract optional
In a saucepan over medium heat, combine cherries, water, lemon juice, sugar, and cornstarch.
Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes.
If using, stir in almond extract. Cool slightly before using as a topping.
Making cherry pie is easy – all you need is a little patience when pitting the cherries. We promise it’s worth it. You can use sweet cherries, sour cherries or a combination of both, just remember to dial the sugar back or up depending on what you choose