Wild Blackberry Pie


Wild Blackberry Pie

1 prepared pie crust, top and bottom 1/2 tsp almond extract
1 quart wild blackberries 2-3 tsp King Arthur Flour Pie Filling Enhancer
1 cup sugar 1 1/2 Tbsp butter

 

  • Preheat oven to 425 degrees Fahrenheit.
  • Place pie crust in the pie pan. In a bowl, combine berries, sugar, almond extract, and pie filling enhancer. Stir to combine and pour the mixture into the pie crust. Chop the butter into pea-sized pieces and dot them over the fruit.
  • Top the berry mixture with the top pie crust. Cut several vents in the top crust to allow steam to escape. Bake at 425 degrees for 15 minutes.
  • Reduce the heat to 375 degrees and bake further for 38 to 40 minutes until the top crust is golden brown and the fruit is bubbling. The pie will set up better if allowed to cool at least ½ hour before serving.

Notes: Although domestic blackberries certainly make delicious pies, we prefer the tartness of the wild version. We have used tapioca as a pie thickener, but the Pie Filling Enhancer does a nice job with watery fruit.