When fresh blackberries are in season, grab them! Make yourself happy! The ginger in this pie gives it a subtle spark that is delightful. Best when served a tiny bit warm with vanilla ice cream.
Blackberry Ginger Pie
Ingredients
Pie dough for double crust 9” pie, chilled
6 c. blackberries, clean and dry
3/4 c. sugar
3 T. cornstarch
Pinch of salt
1 t. ground ginger
2 T. butter, cut into small pieces
Optional glaze: 1 egg whisked with ¼ c. half and half
Directions
- Roll out bottom crust and place in 9” pie plate. Cover and chill.
- Mix dry ingredients in a medium bowl, then gently stir in berries. Set aside.
- Roll out top crust. Fill bottom pie shell with berry mixture and dot with butter.
- Top the filling with the 2nd crust. Trim and crimp edges, and make 5-6 slits in the top crust for venting.
- Turn on the oven to preheat to 375°.
- Brush the optional glaze on lightly with either a pastry brush or your fingers. Chill for 10 minutes or until the oven is ready.
- Bake for 15 minutes, then reduce the heat to 325° for another 30-45 minutes or until the crust is golden brown and the juices are bubbling. Use a crust shield protector if the edge is getting too brown before the rest of the pie is done.
- Cool for 2-3 hours before serving.
Baker’s Notes and Tips and Tricks
I recommend using a deep dish pie plate and being prepared for the pie to bubble over -- it's full!
