The 4th of July weekend REQUIRES a blackberry pie! And truthfully, there couldn’t be anything easier. Even if you are terrified of rolling dough, and you shouldn’t be, you can knock this out in no time. I still use my tried and true Betty Crocker Pie Crust Mix. I am inserting a picture of what the texture should be of your mixed dough. A bit sticky but soft. It should not be dry. Once you add flour to your pastry cloth, that becomes incorporated into the dough. The mistake most people make is starting with dough that is overworked and dry. Once you roll and flip it, you end up with a product that is crumbly and not flaky. When you face your fears, and show up with a pie using this, people will be raving and begging you for the recipe. It happens every time. For the berries, you can find them at local farmer’s markets, or even frozen, but I made a quick trip to Costco. Always dependable, and these berries were huge, and sweet… You can always weave the standard lattice top, but I pulled out the cookie cutters and did an overlap of stars for the July 4th holiday. You can brush the stars with egg whites, but my standard is Half & Half cream, with a good sprinkling of sugar. As the pie bakes, if the top is getting brown too quickly, just place a loose piece of aluminum foil on top. Here is your recipe for deliciousness!
Sweet Summer Blackberry Pie with Creme Anglaise
Oven: 350 °
- A rolled double pie crust of your choosing: personal preference is Betty Crocker Pie Crust Mix, pre-rolled crusts work as well
- 6 cups fresh, canned, or frozen blackberries. If canned or thawed, drain well
- 1 cup granulated sugar
- ¼ c all-purpose flour
- ¼ t. salt
- 2 T. cold butter cut in pieces
- Beaten egg or cream for glazing
Lay ½ of the rolled crust in a 9” pie pan. In a small bowl mix the flour, sugar, and salt. In a separate bowl, gently toss berries with the lemon juice, then mix with the flour/sugar mixture. Place in pie pan and dot with the butter cuts. For the top crust, you can do a regular crust with cuts for venting, a lattice weave, or anything creative. I like to roll the dough and use cookie cutters, overlapping the cut outs. Gently brush the top crust with beaten egg white or cream, then give the whole pie a good sprinkle of sugar. Bake for 50-55 minutes, checking frequently for browning. If the top is brown too soon, just lay a loose piece of aluminum foil over the pie and continue baking. This pie will finish with a syrupy center, and will likely not hold its shape when served, but this is what makes it fantastic! We love this pie with vanilla ice cream or sweetened whipped cream but to knock it out of the park, serve with Crème Anglaise.
- ½ c. whole milk
- ½ c. whipping cream
- 12 inch piece of a vanilla bean, split
- 3 large egg yolks
- 3 T. sugar
Combine milk and cream in a medium, heavy saucepan. Scrape the vanilla seeds into the milk mixture with a hand grate or lemon zester. Bring mixture to a simmer and remove from heat. In a medium bowl, whisk up the egg yolks and sugar. Continue whisking while adding the milk mixture in a thin stream so as not to curdle the yolks. Pour this mixture back into the saucepan and cook over low heat, stirring constantly until the mixture thickens to a light custard. To test, dip a spoon, run a finger across the spoon and if it doesn’t fill in you are done! Don’t let this mixture boil. Thickening should take about 5 min. Pour sauce through a strainer to remove any hardened egg whites and chill for up to a day. Serve over your favorite dessert or pie.