Blackberry Pie with Graham Cracker Crust
Using fresh berries on top of a jammy filling brings a little complexity to both the flavor
and texture of this otherwise very simple fruit pie. The dark molasses flavor of the graham
cracker crust is the perfect complement to the sweet-tart taste of the berries.
Makes One 9-Inch Pie
4 1⁄2 cups fresh blackberries
1⁄2 cup sugar, or more if needed
3 tablespoons cornstarch
Graham Cracker Crust
1 cup heavy cream, for whipping (optional)
In a medium bowl, combine 3 cups of the blackberries with the sugar and cornstarch. Mash
the mixture with a fork to create juice. Let the berries sit at room temperature to macerate
for about 15 minutes.
Transfer the berries and their juices to a saucepan, and cook over medium heat, frequently stirring
, until thickened, about 10 minutes. Remove from the heat and let cool for about
Taste the blackberry mixture. If it is too tart, add extra sugar to taste. Spoon the mixture
into the graham cracker crust and spread it out evenly. Spread the remaining 11⁄2 cups
berries over the top.
In a bowl, whip the cream to soft peaks, if using.
Serve the pie at room temperature, topped with whipped cream if desired.
The pie is best eaten the day it is prepared but can be kept at room temperature, loosely
covered with plastic wrap, for up to 2 days.
Combining Your Craft
Serve the pie with Vanilla Bean Ice Cream.
Result: Blackberry Pie With Graham Cracker Crust
Have a good meal, and see you soon with new delicious ingredients.
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