Blackberry Pie Recipe

Blackberry Pie Recipe

I’m super happy that blackberry season is here because it means that we get to enjoy blackberries in abundance again! Blackberry season in the UK generally runs between June and November, but you can find blackberries at their peak in August/September. I’ve been blackberry picking with the boys for three years now and the boys now look out for blackberries in our back garden, on the way to the park and even in side roads where the bramble hedgerows have been allowed to spread literally like wildfire.

Blackberry picking with Aidan - motherhooddiaries Blackberry picking with Aidan - motherhooddiaries

This year we managed to find so many blackberries, so we decided to make a hearty Blackberry Pie to enjoy them in style!


Blackberries in abundance - blackberry season - motherhooddiaries

I decided to make the pie from scratch because it really is so super easy to make. I try to go vegan as much as possible, but my three boys are very much into dairy and meat, so I try to accommodate for both. In this recipe, I use dairy free margarine (my favourite is Vitalite which tastes just like normal margarine) and almond milk if I need to use milk. The only thing I haven’t found a substitute for is egg yet. Any ideas for how I can make a pie without egg?? 

Once the dough was made, I placed it in the fridge for 30 minutes and started working on my filling. I have made various different batches of blackberry pie, one with blackberry and apple (delicious!) and one with blackberry and banana (wasn’t my favourite as the banana was a little too overpowering), but regular ol’ blackberries are just as great. To sweeten the taste you can add honey or brown sugar – or both – and then once the dough is rolled and placed onto the pie dish, you just fill up the dish with your filling, cover with the rolled out dough and then you’re ready to place in the oven for 20 – 25 minutes.

Don’t forget to glaze the top of the sides with egg or almond milk so that the top dough circle glues itself onto the sides and you score the top so heat is allowed to escape. I glazed the top of my pie with egg, but really I want to go for almond milk next time. Baby steps 🙂

Blackberry Pie Recipe
Serves 6
Make the most of blackberry season by using your freshly picked blackberries in this 100% homemade Blackberry Pie! Finish off this delicious wholesome dessert with some Almond Milk on top, which complements the tanginess of the blackberries and softens the texture. Very easy to make!
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Prep Time
45 min
Cook Time
25 min
Total Time
1 hr 10 min
Prep Time
45 min
Cook Time
25 min
Total Time
1 hr 10 min
Ingredients
  1. 150g salted butter (vegan option - dairy free margarine (I love Vitalite))
  2. 300g all purpose flour
  3. 50g icing sugar
  4. 1 large egg beaten
  5. 1/2 tbsp. water
  6. 2 tbsp. brown sugar
  7. 1 tbsp. honey or more for a sweeter taste
  8. Beaten egg or milk to glaze
  9. Enough blackberries to fill out 2 punnets
Instructions
  1. Rub butter, flour and icing sugar together and mix well in a large bowl
  2. Add the beaten egg and 1/2 tbsp. water
  3. Use fingers to form the dough into a ball and cover with greaseproof paper - if the dough is too runny, just add a little more flour. The dough should only be slightly sticky to the touch
  4. Place in the fridge for 30 minutes
  5. Make the filling;
  6. Add the blackberries, honey and brown sugar to a bowl and mash together.
  7. Place in the fridge until ready to use.
  8. After 30 minutes;
  9. Preheat the oven to 180C/350F/GM 4
  10. Lightly grease your pie dish with coconut oil or dairy free margarine
  11. Slice the dough in half and roll out the dough on a lightly floured surface into a circular shape, making sure to make the dough larger than the pie dish and its sides. Be careful not to overwork the dough.
  12. Gently place over the pie dish and with your fingers flatten so that it covers the dish's bottom and sides
  13. Add the blackberry filling to the dough covered dish and glaze the top of the sides with the beaten egg or almond milk.
  14. Roll out the other half of the dough to the same size and gently place over the filling, making sure to close the sides of the pie, using the egg to glue the two dough circles together.
  15. Gently cut off the excess around the sides
  16. Score a few slits on the pie top to ensure heat can escape
  17. Place in the oven and bake for around 20 - 25 minutes or until the pie top is golden brown
Notes
  1. Serve with a good helping of Almond Milk or double cream if you're feeling extra indulgent!
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So what are your favourite blackberry recipes? Please share in the comments below! I’d love to give them a try.

Read my main post on ‘How to make the most of blackberry season’ here

Check out my delicious and 100% homemade ‘Blackberry, Strawberry and Dark Chocolate Chip Food Processor Ice Cream Recipe’ here

You got to try my homemade ‘Blackberry Jam’ here

And these delicious ‘Almond and Blackberry Biscuit Squares’ will go down a treat with a nice hot cup of something.

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Leyla Preston (455 Posts)

Leyla Preston is the owner and Editor of Motherhood Diaries global magazine for parents. Leyla is a busy mother of two even busier boys; Aron, 5, and Aidan, 4. When Leyla isn’t feeding, managing a gazillion tasks or cleaning the infinite mess at home, she is busy working on this magazine and a new cooking channel coming very soon – no rest for the wicked!You can follow Leyla on Twitter (@M_Diaries) or join the busy Motherhood Diaries Facebook group where all mums get together and share stories and solutions with one another: https://www.facebook.com//groups/motherhooddiaries/


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