We don't normally admit stuff like this, but you know, we're friends. We feel like you would understand and we trust you so we're just going to go ahead and say it.
We aren't super HUGE fans of blackberries. Gaaahhh! We know. We said it.
It's really not the blackberries' fault. You can't blame them. They just don't taste anything like chocolate, peanut butter, caramel or almonds. So, they're sort of on the B-team as far as dessert flavors go in our minds.
However, we should admit, this pie may have just put blackberries closer to the A-team roster. Not quite a starting player but definitely on the bench.
PS- Not sure what all the sports references are about. A recent perusal of our high school yearbook (YAY Trevians!) seems to have inspired some school spirit or conjured up some pep rally memories. Next up, remembering prom...Yipes! Forgive us.
Where were we? Oh, yes, BLACKBERRIES! Ok. So, we were skeptical at first (as all type-A, OCD freaks are) when we saw this recipe as it completely revolves around the purple fruit, but the tempting ease of baking it and the need to differentiate some of our recipes incited us to give it a go.
Plus, it's from Karen DeMasco, baking genius, so we figured there was a pretty good chance we would be happy with the results.
And, we were not disappointed. This pie is so subtle and weirdly creamy (oh, that could have been the vanilla ice cream too) and the graham cracker crust is to-die-for.
So, if you're looking to change out the chocolate, peanut butter, caramel and almond players, please, consider putting blackberries in.
(Ok. We're done with the sports references now. We promise.)
Rustic Blackberry Pie with Graham Cracker Crust
Adapted from Karen DeMasco's 'The Craft of Baking'
For the Crust:
1 3/4 cups graham cracker crumbs, crushed (about 8 large rectangles)
1/4 cup packed dark brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted
For the Pie:
4 1/2 cups fresh blackberries (about 2 pints)
1/2 cup granulated sugar (more, if needed)
3 tablespoons cornstarch
1 teaspoon pure vanilla extract
Whipped cream or ice cream for serving
First things first, make the crust. Preheat the oven to 350 degrees Fahrenheit. In a large bowl or food processor mix together the graham cracker crumbs, brown sugar, flour and salt. Add the melted butter and mix until well combined and crumbs hold together. If they don't stick so well, add a bit of cold water.
Press the crumbs into a 9-inch pie plate, evenly covering the bottom and extending the crust up the sides. Freeze the crust for 10 minutes.
Meanwhile, get started on the filling. In a medium bowl, combine 3 cups of the blackberries with the granulated sugar and cornstarch. Mash the mixture with a fork to create some juice (watch out for splattering blackberry juice that will stain your clothes...we learned the hard way). Let the berries sit for 15 minutes or so.
Then, when the crust is cold, place the pie plate on a baking sheet and bake until the crust is fragrant and set, or about 15-18 minutes. Transfer the pie crust to a wire rack and allow to cool while you finish the filling.
Transfer the mashed berries to a saucepan and stir over medium heat until thickened, about 8-10 minutes, scraping the bottom of the pan to prevent too much sticking. Remove from heat and stir in vanilla extract. Taste the blackberries and if they are too tart for your liking at this point you can add some more granulated sugar.
Spoon the blackberries into the cooked and cooled crust and top with the remaining 1 1/2 cups of fresh blackberries. Serves with whipped cream or ice cream.