Here is another pie recipe…maybe I should just give in and rename my blog “Pie Recipes from Molly”. Then I could make fruit pies, cream pies, meat pies, quiches, the list goes on. Pie offers so many possibilities! But I do love all the other kinds of food that would be missed with a narrower focus…so this will continue to showcase all kinds of food with a heavy amount of pies.
This particular pie is a riff on a pie my mom would make when I was growing up. My favorite thing about summer was my mom’s Fresh Blueberry Pie. A simple sweet gel with fresh fruit in a buttery crust. When the blueberries were first ripe, we would go out and pick enough for the winter to freeze. We would always make sure that we had enough left over to make at least one pie. Eating this pie was the highlight of my summer!
For this version, I found some blackberries at Costco (I know, here in Hawaii we practically live in those places) that were just too juicy to pass up. They were so big in fact that I had to cut them in half before mixing them into the filling! Fresh whipped cream on the top and I was in business. So tasty and reminiscent of hot summer evenings as a kid. It was gone faster than I could blink.
Fresh Blackberry Pie
- 3 tbsp Cornstarch
- 1 cup Water
- ½ to ¾ cup Sugar (depending on the sweetness of your fruit)
- 2 tbsp Butter
- Dash Vanilla extract
- 2 pints Blackberries
- 1 9 inch pie crust
- Whipped cream for serving
- Preheat oven to 425* F; bake empty pie crust approximately 15-20 minutes, until the edges begin to brown and the crust is baked through
- Wash fruit and leave it to dry
- Mix cornstarch and sugar in a medium saucepan
- Add water and vanilla extract to pan and mix until smooth
- Cook over medium heat, whisking constantly, until thickened, approx 5-7 minutes
- Remove from heat and stir in butter; allow to cool slightly; mash some berries into the gel for color and flavor; allow to cool almost to room temperature
- Stir in fruit; cool to room temperature; spoon into pie shell
- Refrigerate until chilled and set, at least 3 hours
- Serve with whipped cream