Finish summer on a high with this Wild Blackberry Pie topped with honeyed crème fraîche, perfect with fresh or frozen berries!
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:
Wild Blackberry Pie with Honeyed Creme Fraiche
Ingredients
For the pie crust
- 3 cups /420 g flour
- ¾ tsp salt
- ¾ cup /200gr unsalted butter
- ¾ cup /200 gr sour cream
For the blackberry filling
- 4 ½-5 cups / 2 lbs fresh blackberries
- ½ cup /100 g sugar
- 2 tbsp flour
- zest of 1 lemon
- 1 egg for the eggwash
For the honeyed creme fraiche
- 2 tbsp honey
- 1 cup /250 ml creme fraiche
Instructions
- In a large bowl combine flour and salt, add the butter using a pastry blender, cut it into the flour until it resembles coarse crumbs. Add sour cream and work it into the mixture with your hands until it comes together. Knead briefly, wrap in plastic wrap and chill in the fridge for 30 minutes.
- Preheat the oven to 400F/200C
- In a large bowl combine fresh blackberries with sugar, flour and lemon zest by lightly tossing them taking care not to mash blackberries.
- On a lightly floured surface roll out ⅔ of the pie crust to fit a 9" deep dish pie plate. It should be large enough so the sides hang over the edges of the plate. Drape the rolled out pastry on the rolling pin and carefully transfer it into the pie plate. Fill it with blackberry filling.
- Roll out the remaining pastry and cover the pie with it. Pinch the sides of the pie really well and brush the top with lightly beaten egg. Cut slits in the pie and sprinkle with additional sugar if desired. Bake in the preheated oven for 45 minutes until golden.
- Before serving swirl honey into creme fraiche and sprinkle with some lavender. (optional) Cool and serve with honeyed creme fraiche.
Sonia says
Oh wow this looks amazing, such fantastic photos too!
Claire @foodiequine says
The brambles are no where near ready yet in Scotland but I’ve pinned this recipe for when they are. Sounds amazing.
vikalinka says
I do hope you get to enjoy some blackberries when they are ripe, Claire!
Notmyyearoff says
Oh myyy that looks so hearty and delicious. I would love it with some cream and custard!
Becky says
oh that looks a delight
Angela says
This pie is gorgeous Julia. I also love the bowls and dishes you’ve used. They really set off the pie. I’d love a big slab of this with some cream, a good book, a blanket and a comfy chair please 🙂
vikalinka says
Thank you so much, Angela! The dishes were my Christmas present, I love them! I wish I had a slice of pie right now myself. xx
Marina of Let the Baking Begin! says
Oh you’re really invading those blackberry bushes lol!
The pie looks delicious and I love the color!
vikalinka says
We went nuts on them! After eating our fill and baking all kinds of things I have 3 large ziplock bags in the freezer. My heart is happy.
Lucy @ Bake Play Smile says
Hehehe I’m glad I’m not the only one who puts little hearts on top of my pies lol!! This sounds AMAZING!! And the colours of those blackberries… wow!! Thanks for linking up with our Fabulous Foodie Fridays party xx
vikalinka says
Oh Lucy, I thought it was somewhat corny but I went with them anyway! hahaha I love the hearts! Thank you for stopping by!
Bec@pinchmebeautiful says
This looks delicious! I could go a piece right now!!
MB says
Yum! The pie looks amazing, but I couldn’t help noticing your GORGEOUS dishes! From what companies are they?
vikalinka says
Thank you, I love my plates as well, they are from Anthropologie.
Hannah Hossack-Lodge says
What a perfect pie! I haven’t been able to find any decent blackberries near where I live, I’m going to have to take a trip to my parents to do some foraging as they have a fantastic blackberry field near them. I’ve never tried pastry made with sour cream before, but I really like the idea 🙂
vikalinka says
That pastry recipe came from a super old Russian cookbook and is one of my favourites, Hannah! I hope you find some blackberries but sadly the weather is not looking so great right now!
Louise | Cygnet Kitchen says
Such a gorgeous pie! I will have to go and find some more blackberries for this Julia! Perfect comfort food now that Autumn is (sadly) almost upon us! Love your styling and photographs too. <3 xx
vikalinka says
Thank you, Louise! Autumn is definitely here and I am slightly sad but at the same time ready to move on and starting cooking up a storm in the kitchen!
Jennifer @ Seasons and Suppers says
Absolutely pie perfection! Love the honeyed creme fraiche, too. (And thanks for the link love 🙂
vikalinka says
You are so welcome, you should know I am one of your biggest fans, Jennifer!
tereza says
wow that looks amazing, I’m checking my fridge right now for some sour cream!!!!
vikalinka says
Thank you, Tereza! I hope you find some!! 🙂
tereza says
I made it for a dinner party the other night, so delicious! thanks:)
vikalinka says
So pleased to hear you loved it. Thank you for letting me know, Tereza!