This past Christmas, I received my first pie bird from my mother-in-law. It was an extra special gift, because my 7 year old remembered I wanted one and let my mother-in-law know. To check out my pie bird story, click here. At that time, I asked my wonderful readers for ideas so that I could start using the cute little bird. Last time, I made a chicken pot pie and this time it is blackberry pie. Thank you to my mother-in-law for the suggestion. I am trying to make a pie every 6 weeks or so using all of the ideas I received, and would love to hear more if there are any 🙂
I found some wonderful slightly tart blackberries. They are not in season here yet, so I was happy to find good quality berries. I decided to be brave and create my own recipe. This is actually my first fruit pie, so I was excited to try something new. I decided to make a quick lemon sugar and use it along with some honey to sweeten the pie. It gave the pie a wonderful flavor and really reinforced both the tartness and sweetness of the berries. The cornstarch helped create a wonderful syrup in the pie and the berries were perfectly tender. I literally could not stop eating it. My pie bird is back perched on my kitchen windowsill awaiting the next pie 🙂
I had to include one picture highlighting the beautiful pie bird 🙂
I am going to bring this pie to Fiesta Friday #113! The co-hosts this week are: Sonal @ simplyvegetarian777 and Laurie @ ten.times.tea.
I am also bringing this pie to the Throwback Thursday Link Party by Mollie @ The Frugal Hausfrau.
- 2 9 in. deep dish pie dough circles
- butter for pie dish
- 3/4 cup sugar
- zest of 1 large lemon
- 1/2 cup honey
- 5 cups blackberries (approx 1.5 lb) - I used fresh
- 1/3 cup cornstarch
- 1 egg
- 1 tsp. water
- sugar in the raw or large crystal sugar for pie topping (optional)
# 1 Make the pie dough ahead of time and freeze for longer storage.
# 2 Pair this pie with vanilla ice cream.