Wild BlackBerry Pie Recipe
A recent foraging day on the property led to trying a new blackberry pie recipe. That’s how things work around here. First you see what is in abundance, and then you plan a meal around that. Since pie is often thought to be a dessert, just go with the rule of “life is short, eat dessert first”.
Over the last two years, the natural ground covers have returned, along with some new species that had not been seen before. While we have been harvesting wild wine berries from our wooded land for years, we had not come across freely growing red raspberries and blackberries. Seemingly overnight, a large tangle of all three berries has appeared. I am sure I didn’t notice them until the red caught my eye, and a friend took a closer look and noticed the blackberries too. Let the snacking begin!
Before long I had enough to try a blackberry pie recipe with the foraged fruit. You can read more about all the wild edibles found on our property in this blog post. I love finding and learning what food is available right here.
Before I give you my version for wild blackberry pie recipe, I should warn you that I am one of those people who cook by taste. In other words, every measurement in the recipe is subject to adjustment as needed to suit your own personal taste buds. Pies are extremely forgiving, as long as you don’t vary far from the basic premise of fruit, sugar, a little spice, and a delicious pie crust, you will end up with a delicious pie.
Gather the following items :
- Large mixing bowl
- Sturdy wooden spoon
- 8 or 9 inch pie pan
You’ll find the full recipe, including a print version, on Homestead Scratch Cooking. Hop on over to grab the From Scratch Blackberry Pie recipe.
Pie Baking Tips
Tips! Place the pie on a cookie sheet to bake. This will keep your oven clean if the pie filling should bubble out of the pie during baking.
If the crust begins to get too dark, cover the pie with foil while continuing to bake until done.
Do you love simple down home cooking like this. Take a look at the cookbook by Kelly Gray, Then I Thought of Home.