If you can’t get enough baking with blackberries, try this Victoria Sponge Cake with Blackberry Compote and Blackberry Crumble Bars! Although I’m never thrilled to see the end of summer, the one thing that makes it bearable is blackberries coming into season. It’s a family tradition that we all go foraging for enough blackberries to keep us going until the next summer! First we gorged on them and then I made a tart and now a pie. Let me tell you what a difference the flavour of wild blackberries makes! You just can’t compare them to the ones that come from a store. The fragrance alone will drive you mad! Of course, if you don’t have access to wild blackberries then store bought will do just fine for this pie! Blackberries are wonderful to bake with. They can sometimes be slightly tart on their own, especially if wild, but this is balanced out by sugar when baking. The lovely blackberry flavour still has the chance to shine through. The result is so satisfying, and sure to please everyone who tastes it!
Making the pie crust
As I wrote about in my Dulce de Leche Apple Pie recipe, there’s something special about using lard in a pie crust. The crust that results is light but packed with flavour. But you can get similar results with this pie crust recipe, which uses butter. The results are still delicate and tasty, but the recipe is very simple. It’s best to use a pastry blender when making pie crust, but don’t panic if you don’t have one! It’s possible to use a fork or even two knives (one in each hand!) to combine the pie crust ingredients.
Honeyed Creme Fraiche
I served this wild blackberry pie with honey sweetened creme fraiche lightly sprinkled with lavender. The lavender is optional but the honeyed creme fraiche is too good to miss! It might seem odd to enjoy a fruit pie with anything but whipped cream or ice-cream but hear me out. Slightly tangy creme fraiche beautifully balances out sweet and fragrant blackberries. Then add the honey, which brings a touch of earthiness to this gorgeous pie. The French have been doing it for centuries and they know their food! It’s so easy to make too. All you need to do is add honey to the creme fraiche and give it a quick stir. Voila! Blackberry and cream of any sort go so well together. If you are looking for more ways to bring the two together, try these Blackberry Meringues from Supergolden Bakes!
Have I inspired you to go foraging in your own backyard? Well, I am off to make another pie and I hope so are you! Favourite Fruit Pie and Galette Recipes:
Rhubarb Slab Pie Strawberry Galette Yellow Plum and Blueberry Galette
