Blackberry Pie
I made this blackberry pie for a fall gathering at my apartment, and I think it is one of the best things I’ve ever baked!
Preheat the oven to 400 degrees. You only bake at this temperature for 15 minutes then lower the temperature to 350 and bake for another 45-50 minutes. You should let it cool for 2-3 hours to make sure it sets properly.
Filling:
• Approx 6 cups of fresh blackberries (this varies depending on your pan size) - you should be able replace this with most berries if you prefer those
• 1/2 cup sugar (you don’t have to use this much if your blackberries are really sweet already)
• 3 tablespoons cornstarch
• 2 teaspoons lemon juice
• 1 teaspoon vanilla extract
Mix the filling and let it sit while you prep the crust!
Crust:
I used store bought, but you can definitely make your own.
For the moon phases, I used a jar and the lid to ensure the sizes worked well together. If I do this crust again, I would use a smaller jar to make sure they fit a bit better.
Just a heads up, the shapes will warp during the baking.
You can also use an egg was or vegan alternative before baking if you want a more golden crust.
Creating a pie that’s not just delicious but also visually stunning truly adds a 'magic moment' to any gathering! While the core recipe for this blackberry pie is straightforward, mastering the decorative crust is what turns a good pie into an unforgettable one. If you're looking to elevate your homemade blackberry pie with that special touch, here are some extra tips and tricks I've learned along the way to make your moon phase crust truly shine. First, let's talk about those gorgeous crescent moon and ring shapes and circular cutouts. The original recipe suggests using a jar and its lid, which is a fantastic starting point! To get a sharper, cleaner edge and more consistent shapes, consider investing in a set of small, round cookie cutters or even special crescent moon cutters. This makes crafting intricate designs for your phases of the moon crust much easier. A good trick is to re-roll your dough scraps gently to get more cutouts, ensuring you have enough to cover the top beautifully. Remember, the key to a crisp design is keeping your pie dough cold. After cutting your shapes, pop them back in the fridge for 10-15 minutes before placing them on the pie. This helps prevent them from stretching and warping too much during baking, giving you those perfect magic moments shapes. Achieving that irresistible golden-brown crust is another area where a little extra effort goes a long way. The original recipe mentions an egg wash or vegan alternative, and I can't stress enough how much of a difference this makes! For a really rich, glossy golden finish, I often mix one egg yolk with a tablespoon of milk or cream and brush it generously over the crust shapes just before baking. If you prefer a vegan option, a brush of plant-based milk (like almond or soy) mixed with a tiny bit of agave syrup or maple syrup can also give a beautiful sheen. Don't be afraid to experiment with how much wash you apply; sometimes two thin coats work better than one thick one. Also, keep an eye on your pie as it bakes. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil to protect it while the filling finishes cooking. Beyond the moon phases, there are so many ways to add magic moments to your pie crust. Have you ever tried a simple lattice top? It looks complicated but is surprisingly simple to weave. Or, for a fall gathering, small leaf cutouts placed around the edge or scattered on top can create a whimsical, seasonal feel. Cookie cutters are your best friend here! You can even use small letter cutters to spell out a message for a special occasion. For an extra touch of sparkle, sprinkle a little coarse sugar over the crust after the egg wash – it creates a beautiful, crunchy texture and catches the light perfectly. Finally, ensuring your dark blackberry filling is perfectly set is crucial for those picture-perfect slices. While cornstarch is excellent, sometimes the juiciness of blackberries can vary. If your berries seem extra juicy, you might want to add another half tablespoon of cornstarch to the filling mixture. Letting it sit as the recipe suggests is important, but also, make sure your pie cools for the full 2-3 hours (or even longer!) before slicing. This patience is rewarded with a beautifully firm, yet luscious, filling. Pair a warm slice with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream, and you've truly created a dessert that brings magic moments to everyone who tries it. Enjoy your baking journey – it’s all about creating and sharing joy!