For a deeper flavor, consider adding a pinch of nutmeg to the blackberry filling. If blackberries are particularly tart, increase the sugar slightly to taste. To prevent a soggy bottom crust, you can blind-bake the bottom crust for 10-15 minutes before adding the filling.
Bramblewood Blackberry Pie
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING8 People
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VIEWS30
Indulge in the rustic charm of Bramblewood Blackberry Pie. A symphony of sweet and tart blackberries nestled in a flaky, golden crust. This pie is a celebration of simple flavors and comforting textures – a true taste of home.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate49 g
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Fiber4 g
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Protein4 g
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Saturated Fat2 g
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Sodium292 mg
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Sugar19 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 425 degrees F (220 degrees C). (5 minutes)
02
Step
5 mins
In a medium mixing bowl, whisk together 2 cups of flour and salt. Create a well in the center, pour in the oil and water, and gently stir until just combined. (5 minutes)
03
Step
15 mins
Divide the dough into two portions, using approximately 3/4 for the bottom crust and 1/4 for the top crust. Place the larger portion of dough between two sheets of parchment paper. Roll out to a 12-inch circle. Carefully transfer the dough to an 8-inch pie pan, gently pressing it into the bottom and up the sides. Trim any excess dough, leaving about a 1/2-inch overhang. (15 minutes)
04
Step
10 mins
Roll out the smaller portion of dough between two sheets of parchment paper. Set aside for the top crust. (10 minutes)
05
Step
5 mins
In a small bowl, combine the sugar, remaining 1/4 cup of flour, and cinnamon. In a large bowl, gently toss the blackberries with the sugar mixture, ensuring they are evenly coated. (5 minutes)
06
Step
10 mins
Pour the blackberry filling into the prepared pie crust. Top with the second crust. Trim the edges of the top crust, leaving a 1/2-inch overhang. Crimp the edges of the top and bottom crusts together to seal. Cut several slits in the top crust to allow steam to escape during baking. (10 minutes)
07
Step
45 mins
Cover the edges of the crust with aluminum foil to prevent excessive browning. Bake for 30-45 minutes, or until the crust is golden brown and the filling is bubbling. Remove the foil during the last 10 minutes of baking to allow the crust edges to brown. (45 minutes)
08
Step
2 hrs
Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly. (2 hours)
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Noel Cummeratajacobs
Jun 3, 2025Excellent recipe, I tried it and everyone in my family love it, thank you so much for sharing.
Krista Crona
Apr 5, 2025I've never made a pie before, but this recipe was so simple and straightforward that I was able to pull it off. It was delicious!
Geo Casper
Mar 20, 2025The recipe was easy to follow, and the pie turned out beautifully. My family loved it! I'll definitely be making this again.
Mia Bailey
Feb 20, 2025This pie was a hit! The crust was perfectly flaky, and the blackberry filling was bursting with flavor. I added a scoop of vanilla ice cream on top, and it was heavenly!