Winnie’s Fresh Blackberry Pie (Blackbeard Pie)

## Winnie’s Fresh Blackberry Pie

Preheat oven to 350 degrees F., rack in the middle position.

**Hannah's 1st Note:** *Winnie told me to decide which top I wanted to have on my Fresh Blackberry Pie before I started. There are THREE ways to top your pie:*

1. The Latticework Crust on top (like the one pictured on the cover) takes the most time and is the most difficult to do. Written instructions are confusing. There is a lattice cutter that you can order from cooking catalogues. That looks nice, but it's not woven. You can also use my friend Trudi's shortcut. She cuts the little leaves out of piecrust and arranges them in lines that crisscross on top of her pies. If you choose to do a lattice top, you will need two rounds of piecrust to make this pie.
2. The French Crumble is easy and you need ONLY ONE round of piecrust if you decide to use it.
3. The Crust with the Slits cut in it is the easiest and fastest as long as you buy ready-made frozen pie crusts. You will need two rounds of piecrust for this top.

### Ingredients

* a package of 2 frozen 8-inch deep dish piecrusts (or make your own from your favorite recipe)
* 3 heaping cups whole blackberries (approximately 3 grocery square berry boxes)
* 3/4 cup white (granulated) sugar
* 1/4 cup all-purpose flour (pack it down in the cup when you measure it)
* 1/4 teaspoon ground nutmeg (freshly ground is best, of course)
* 1/2 teaspoon ground cinnamon (if it’s been sitting in your cupboard for years, buy fresh!—cinnamon loses its flavor when it’s old)
* 1/4 teaspoon salt
* 1/2 stick cold salted butter (1/4 cup, 2 ounces, 1/8 pound)

### Directions

#### Crust(s)

1. If you decided to use the Latticework Crust - you're on your own with this one! https://www.simplyrecipes.com/recipes/how\_to\_make\_a\_lattice\_top\_for\_a\_pie\_crust/
2. If you decided to use the French Crumble top, return that second frozen piecrust to your freezer for the next time you bake a pie.
3. If you decided to make the top Crust with Slits, loosen the second crust a bit in its pan, but leave it in the pan on the counter to thaw.
4. If you decided to use homemade piecrust, roll out one round and use it to line an 8-inch deep-dish pie pan (or a 9-inch regular pie pan).
5. If you bought frozen piecrusts, leave one right in its pan and let it thaw on the counter. You’ll use that for the bottom crust.

### Filling

* Rinse the blackberries, pat them dry with a paper towel, and put them in a large bowl.
* Mix the sugar, flour, nutmeg, cinnamon, and salt together in a small bowl.
* Dump the small bowl with the dry ingredients on top of the blackberries and toss them to coat the berries. (Again, use your fingers and be as gentle as you can. You don’t want the berries to break open so the juice runs out. There will be enough juice given off when your pie bakes.)
* Place a layer of coated blackberries in the bottom of the pan lined with piecrust. Arrange them with your fingers if there are any noticeable gaps. (You want a nice foundation for the rest of the berries.)
* Place the rest of the coated berries in the pie pan. There should be enough to mound the top slightly. (These berries will fill in and settle during baking.)
* There will probably be some leftover dry ingredients at the bottom of the bowl you used to mix the berries. Just sprinkle the remainder of the dry ingredients on top of the blackberries in the pie pan.
* Cut the cold butter into 4 pieces and then cut those pieces in half. Place the pieces on top of the blackberries just as if you were dotting the blackberries with butter.
* Top your pie with your choice of the Latticework Crust, the French Crumble, the Crust with the Slits or another choice.

### Crust Top

#### Ingredients

* 1 cup all-purpose flour
* 1/2 cup cold butter (1 stick, 4 ounces, 1/4 pound)
* 1/2 cup brown sugar (pack it down when you measure it)

#### Directions

**The Latticework Crust**

1. You’re on your own with this one!
2. Editor's Note: View the how to video https://www.simplyrecipes.com/recipes/how\_to\_make\_a\_lattice\_top\_for\_a\_pie\_crust/

**The French Crumble**

1. Put the flour into the bowl of a food processor with the steel blade attached. Cut the stick of butter into 8 pieces and add them to the bowl. Cover with the 1/2 cup of firmly-packed brown sugar.
2. Process with the steel blade in an on-and-off motion until the resulting mixture is in uniform small pieces.
3. Remove the mixture from the food processor and place it in a bowl.
4. Pat handfuls of the French Crumble in a mound over your pie. With a sharp knife, poke several slits near the top to let out the steam.

**Crust with Slits**

1. If you used a frozen piecrust, simply tip the pan it came in upside down over the berries in the bottom crust. Smooth it out with your impeccably clean fingers.
2. Squeeze the edges from the top crust and the edges from the bottom crust together. (Use a little water for “glue” if the crust just won’t cooperate.)
3. With a sharp knife, cut 4 slits in the top crust about 3 inches long, starting near the middle of the pie and extending down toward the sides of the pie. (This is a very important step. Not only does it let out the steam when the pie bakes, releasing a delicious aroma that’ll have the neighbors knocking at your door, it also provides a way to sneak in those pieces of butter you forgot to put on the blackberries before you covered your pie with the top crust. Don’t laugh. I’ve done it.)

**Winnie’s 1st Note:** *If you used the Latticework Crust or the Crust with the Slits, you can make your pie look prettier by brushing a little water, milk, or cream on top of the crust and then sprinkling it with a little bit of white sugar. This will give it a sugary crunch with every bite.*

* Bake your Fresh Blackberry Pie at 350 degrees F. for 50 to 60 minutes (mine took 55 minutes), or until the top crust or the French Crumble is a nice golden brown and the blackberries are tender when you pierce one with the tip of a sharp knife.
* Cool your pie on a cold stove burner or a wire rack. This pie can be served warm with ice cream or sweetened whipped cream, or cold right out of the refrigerator.
* Be sure to refrigerate any leftover pie. (I’ve made this pie countless times and there have NEVER been any leftovers!)

**Winnie’s 2nd Note:** *My grandson calls this “Bluebeard Pie” because he’s crazy about pirates.*