Blackberry Pie {Honey-Sweetened}

You won’t miss the sugar in this flaky, honey-sweetened blackberry pie, my friends. Made with fresh blackberries, this pie recipe is back to the basics in ingredients with a fantastic flavor.

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Pi day

Is pi day a thing in your neck of the woods?

Well I have to admit that I didn’t know pi day was a real thing for the longest time. But the last few years it seems like pi day in my connections at least has become more and more of a thing. Maybe it’s because I now have kids that actually understand what pi means.

You know pi right? Also known as π. We won’t dig too deep into the nerdiness but it’s approximately valued at 3.14159265359.

But 3.14 works just fine cause that’s when pi day occurs. March the 14th.

And being a math and food nerd I am all over excuses to combine the two nerdy loves of my life.

So we celebrate pi day. Yes we do.

Not just on the day, but I tend to make a lot more pie this time of year in general. Accidentally sometimes. Another example of accidental awesomeness I guess.

‘Cause pie is awesome. Yes indeed. I love pie. And this blackberry pie is indeed awesomeness.

Going back to my blackberry roots…

When I was a girl, we lived in California where blackberry bushes were like weeds and grew along the side of the road almost everywhere. Our property had a large crop of them and we used to build forts in them to keep the “bad guys” out.

The best eating blackberries were across the street from our house. They grew right alongside the little stream that filled up a pond that we liked to fish in. My sisters and I loved to go across the road and pick blackberries in the late summer.

Then we’d come home with our fingers died purple and make blackberry pies. My sisters and I loved to cook together, especially desserts.

And one of our favorite desserts were those blackberry pies in the late summer. We always followed the same recipe, which was probably a mistake because our pies always ended up more like pie soup than pie. But we didn’t care. We gobbled them up anyway.

We got together the other day for a family birthday. I had made this pie for them to try. We joked about how meticulous we were about following the recipe in those days even though those pies so runny.

I actually adapted this recipe from that recipe from my past, but guess what, my friends? It’s no longer the consistency of pie soup! Hurray!

It’s a very basic recipe to begin with. I adapted it to be honey-sweetened (because why not) and made the filling thicker. I use my favorite pie crust recipe (which is easy and includes step-by-step instructions).

And now it is perfect. Each bite is glorious in it’s blackberry deliciousness. And throw a scoop of icecream on top and you’ll probably think you’ve died and gone to heaven. Seriously. So good.

Whenever I taste a blackberry it sends me back to those days of picking blackberries as a child.

One of my adult discoveries (that started out as kind of a disappointment) is that there are Eastern blackberries and Western blackberries and they don’t taste the same. The ones in California that I grew up with were obviously Western. They have the most horrendous thorns. And our fingers would bleed and mix in with the purple stains of the berries as we picked them.

The Eastern blackberries actually have no thorns. But I personally prefer the flavor of the western berries. The better flavor is worth the thorns. The ones I bought from my grocery store to create these pies tasted more like eastern.

The good news is that either origin of berry will work, but keep in mind that with sweeter berries (like those picked ripe off the vine – I’m green with jealousy right now if this applies to you) may need less honey than this recipe since I created it from berries I bought at the grocery store. They were tasty for pies, but not really sweet enough for eating plain.

I haven’t tried this recipe with frozen blackberries, but I expect it would work. The texture maybe a bit different, but I think it would still be yummy.

The bottom line is, if you like blackberries, you need this pie in your life. Hey, why not make it for pi day? Or better yet, why not today?

Recipe Source: Heather @ The Cook’s Treat

All images and text ©The Cook’s Treat

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