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.
Ingredients
- ouble crust pie dough see note
- 4 ½ cups (20-ounces) fresh blackberries
- ⅛ teaspoon salt
- 5 tablespoons (1.75 ounces) all-purpose flour
- ¾ cup (9 ounces) raw honey see note
- ½ teaspoon fresh lemon juice
Instructions
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Prepare the double pie crust (see my pie dough recipe for step-by-step instructions or you can use a refrigerator crust). Place bottom crust in 9-inch pie pan, trim the crust so it overhangs the edge about 1-inch. Don’t worry about making it look pretty at this step – this will happen later.
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Prepare the filling by combining the blackberries, salt, flour, honey, and fresh lemon juice. Pour into the prepared pie shell.
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Place top crust on pie and trim until to same length as bottom crust. Roll the top crust under the bottom crust all around the edges and crimp as desired to make it look pretty. At this point you can cover with plastic wrap and refrigerate for a few hours or bake it immediately.
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To bake, preheat oven to 400 degrees F. Bake pie in preheated oven for 10 minutes. Then turn down heat to 350 degrees F and bake for 50 minutes or until filling is bubbly and crust is golden brown.
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For best results, serve when cooled so filling has a chance to set up a bit. And don’t forget the vanilla ice cream (not required, but totally delicious).
Recipe Notes
1. For the pie crust I use go to https://thecookstreat.com/pie-crust. You will need to double it for this recipe.
2. For crystallized honey, I've found that microwaving it for a minute or so before mixing really helps distribute it better.
3. I've only ever used fresh blackberries in this pie, but I expect you could make it with frozen just fine, but you may need to adapt the thickener/sweetener slightly.