You can substitute any berry in this blackberry pie recipe and adjust the sugar accordingly. This is a delicious and flaky summer pie made with sun-ripened blackberries. What berry would you use?
Course Dessert
Cuisine American
Keyword berry, blackberry pie, raspberry
Prep Time 15 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 8
Calories 464kcal
Ingredients
Crust:
2cupflour
1teaspoonsalt
2/3cupshortening
3Tbsp.butter
2teaspoonvegetable oil
1/3cupbuttermilk
Filling:
1cupsugar
1/2cupflour
6cupblackberriesfresh or frozen
Instructions
Mix flour and salt in a bowl. Cut in shortening using a pastry cutter. Cut in butter. Add oil and milk and stir until a soft dough forms.
Cut dough in half. Wrap one half in plastic wrap and set aside.
Roll the other half and place into a pie pan.
Mix ingredients for filling. Pour into pie crust.
Roll out second pie crust and place on top.
Cut off excess pie crust using a knife and crimp/pinch the edges.
Add 3-4 slits for venting while the pie bakes.
Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. Sprinkle top of pie with sugar.
Bake 45-55 minutes at 425 degrees or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours to allow blackberry filling to thicken.
Notes
TIP: if you don't have buttermilk you can substitute milk + 1 tsp. lemon juice. Just pour the lemon juice into the milk and it will thicken slightly like buttermilk.