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Blackberry Pie

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“Blackberries grow wild all over the Pacific Northwest, and people who live in Seattle can usually find them within a few blocks of their home. They are best when they first ripen because then the seeds are small. This recipe makes use of the ubiquitous blackberry.”
1hr 15mins

Ingredients Nutrition


  1. In a bowl for the crust, sift together the flour and salt. With a pastry blender, cut in the shortening until the flour/shortening beads are the size of peas. Sprinkle in the water a tablespoon at a time, mixing lightly with a fork until all the flour is moistened.
  2. Gather the dough together so it cleans the bowl and press it into a ball. Divide the ball into about half. Round up the larger half (which will be the bottom crust). Shape it into a flat patty, pressing the sides flat until it's about an inch thick and looks like a big English muffin.
  3. Put the pastry patty on a floured board and prepare a rolling pin with a coating of flour. Roll out the patty, pinching the edges and adjusting your rolling pattern to keep it round and with an unbroken edge. It should be about 1/8 inch thick and over an inch larger than the 9-inch pie pan.
  4. Fold the dough over and set it in the pan, and then unfold it and let it settle in, patting and adjusting it to fit. Do not stretch it unduly as this will cause it to crack or shrink during baking. Set it aside and prepare the filling.
  5. Set the oven to 425 degrees with the rack in the lower third of the oven.
  6. Mix the flour, sugar and cinnamon and then mix this in with the berries. If they were frozen, proceed lightly so as to minimize crushing the juicy berries. Pour this mixture into the waiting bottom crust. If you have a pie bird, place him or her in the center and pour the berries around it. Dot the butter on the top of the berries.
  7. Roll out the ball for the top crust, using the patty method as before. You may slit small openings in the top before setting the crust over the berries. If you have a pie bird, you will want to make an opening for it. Seal and flute the edges.
  8. Cover the edges with aluminum foil, or use your handy pie crust shield to keep the edges from overcooking. Bake 35 to 45 minutes, or until the crust is nicely browned and you see the juice starting to bubble through the slits. Remove from the oven and cool on a rack. Served warm, the juice may run. Served chilled, it will be thicker.

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