This Blackberry Pie recipe is very easy. The hardest part is the homemade crust, and it is fairly simple. This crust is more of a crumble – tasking a little crunchy and crispy, less flaky. So, if you are looking for a flakier type of crust, here are two options:
- Substitute half of the whole wheat flour for white flour.
- Use a store bought crust.
If you like your pie to be more soupy, to have more juice, you can omit the flour in the filling mixture. Adding the flour makes it thicker.
Blackberry Pie with Homemade Whole Wheat Pie Crust
1 lb blackberries,washed
1/3 cup sugar (I used turbinado)
2 teaspoons flour
2 cups whole wheat flour (or 1 cup white, 1 cup wheat)
2/3 cup butter (or shortening), very cold
1 teaspoon salt
4-8 tablespoons cold water
** Go here for some great tips to making the perfect pie crust.
Using a pastry blender, cut in the butter until it is in little pieces as above. Then add cold water, starting with 4 tablespoons, and adding a tablespoon at a time until the ball sticks together.
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.