Two things I use for my pies:

• My Old-Fashioned Pie Crust Recipe – this recipe was handed down to me from my Amish grandmother and I’ve never found a better one 
• My lattice pie top cutter – just place your crust over this cutter and roll over it with the rolling pin to make a beautiful crust every time 

Enjoy the pie!

~Rachel Ballinger 🥧💕


“A lot of living happens in the kitchen.”   ~Rachel 

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Blackberry Pie

This Blackberry Pie is filled to the brim with beautiful blackberries tossed with lemon and cinnamon to make it absolutely mouthwatering. It’s a taste of summer!

Course Dessert

Cuisine American

Keyword Blackberry, dessert, pie

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 1 9” Pie

Ingredients

• 1 double unbaked pie crust
• 4 cups blackberries rinsed, picked clean, patted dry (if you use frozen berries, defrost and drain them)
• 1/2 cup sugar
• 4 tbsp cornstarch or flour
• 1 tbsp lemon juice
• 1 tbsp lemon zest
• 1/2 tsp ground cinnamon
• 1 tsp vanilla extract

Instructions

• In a bowl, gently stir together the blackberries, sugar, flour or cornstarch, lemon juice, lemon zest, cinnamon, and vanilla. Let rest for 30 minutes.
• Place bottom crust in pie pan. Spoon berry mixture into crust. Dot with a couple small pieces of butter. Place top crust on and crimp. Baste the top crust with milk and sprinkle about a teaspoon of sugar over it.
• Bake in preheated 425 degree oven for 15 minutes. Reduce heat to 375 degrees and keep baking for another 30 minutes or until crust is lightly browned and the filling is bubbly.

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