It’s incredibly easy to create this delectable bramblewood pie. The best blackberry pie I’ve ever had has yet to come.
| Servings: | 8 |
| Yield: | 1 to 8 – inch pie |
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon salt
- ½ cup vegetable oil
- 3 tablespoons cold water
- ⅔ cup white sugar
- ½ teaspoon ground cinnamon
- 3 cups fresh blackberries
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Mix together 2 cups flour and salt in a medium mixing bowl. Make a well in the center, pour in the oil and water and stir together.
- Separate the dough into two balls, using 3/4 of the dough for the first ball and 1/4 of the dough for the second. Place a sheet of wax paper over the bigger ball of dough, and roll it out; the dough can be crumbly, and the wax paper will help keep the dough in one large piece. Line an 8 inch pie pan with dough. Roll out the small ball of dough similarly, and set aside.
- In a small bowl, mix together sugar, 1/4 cup flour, and cinnamon. Place berries in a large bowl, and sprinkle sugar mixture over the berries. Gently stir to coat. Spread filling into the dough lined pie pan. Cover with top crust, and pinch the crusts together. Poke holes in the top to allow steam to escape during baking. Line the edges of the crust with tin foil to prevent burning.
- Bake for 30 to 45 minutes, or until crust is lightly browned and filling is hot and bubbly.
Reviews
Filling was delicious, crust was a bit too crumbly for me. It seemed to never brown or crisp. Would make it again with a different crust.
This pie was incredible and so easy to make. I took it for a National Pi Day event this evening and it was the first pie completely eaten. Highly recommend.
I thought this turned out really well. The crust would have been crumbly if I hadn’t added more water. . . .I know some pple feel that you can’t adjust baking recipes, but flour takes on the humidity of an area, so you have to be able to adjust. So I did. The crust is basic, and it tastes fine. It’s not very flaky though, so bear that in mind. I added some flour to the filling so it would firm up a bit. Worked great. I really like the taste of this pie. Thanks for the recipe!
this pie was DELICIOUS and I found it to be quite easy to make. unlike some of the other reviewers i had no trouble rolling out the pie crust. a definite success and a recipe i’ll save for future use!
this pie crust was impossible to roll out it just crumbled, icouldent even get it into the pie pan i had to piece it together. for the filling i used raw sugar and added a bit of lemon juice
Great recipe. First time I ever baked a pie without store bought crust. Yeah was diffuct to roll out but I am a first timer. lol thank you for the wonderful recipe
I signed up just so I could review this recipe….. I’m sorry, but it was quite awful. The pie crust was light, but it had no flavor and was very bland. It was missing something. Also, it is more than crumbly when you mix it, I had to use pieces and push it into the pie crust – it would not roll at all, it just fell apart……consider using a VERY high quality oil and flour as this is what people will taste. Berry mix inside the pie was non-interesting, although it held together nicely. I would recommend adding more sugar, or trying to make the crust with butter and sugar, which I plan to try after I’ve picked more berries – all and all – if you have a FREE supply of berries to waste, then try this recipe, otherwise, just make a pie crust and save yourself the disappointment.
I had never made a blackberry pie before this weekend when we picked 12 pints and had to do something! Easy and excellent tasting recipe!
One of the best pies I have ever made. I have also made this pie using all kinds of fruits, and fruit combinations. Great recipe, Thank-you!