• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Vikalinka logo

WHOLESOME RECIPES YOU CAN TRUST

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • YouTube
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starter
    • Bread
    • Side dishes
    • Asian recipes
    • Vegetarian
    • Drinks
    • Videos
  • Breakfast
    • Eggs
    • Pancakes, Muffins and More
    • Grains
    • Hot breakfast
  • Lunch
    • Salad
    • Soup
    • Sandwiches and more
  • Dinner
    • Chicken
      • Chicken breasts
      • Chicken thighs and drumsticks
      • Whole chicken
    • Beef
    • Pasta
    • Casseroles
    • Slow Cooker and Instant Pot
    • Pork
    • Fish and Seafood
    • Quick and Easy
    • Stew
  • Dessert
    • Cake
    • Pies
    • Cookies
    • Pastry
  • Collections
    • Asian Recipe Collection
    • Russian Recipe Collection
    • Italian Recipe Collection
    • Christmas Recipe Collection
    • Thanksgiving Recipe Collection
    • Easter Recipe Collection
  • About
    • Travel
    • Privacy policy
    • Contact Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Collections
  • Videos
  • Travel
  • About
×

Home » Recipes » Baking » Pies

August 5, 2021

Wild Blackberry Pie with Honeyed Creme Fraiche

Published August 5, 2021 | Julia Frey (Vikalinka)

Jump to Recipe

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!

Side view of pie with piece cut out

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!

Top down view of wild blackberry pie with honeyed creme fraiche in a seperate dish along with blackberries

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!

Side view of the pie with a piece removed

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.

Unbaked pie showing top crust brushed with beaten egg

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.

Close up view of honeyed creme fraiche and blackberries

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.

Top down view of blackberry pie with a piece cut out and on a separate plate

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!

Piece of wild blackberry pie with dollop of creme fraiche

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
Piece of wild blackberry pie with dollop of creme fraiche

Wild Blackberry Pie with Honeyed Creme Fraiche

Julia Frey of Vikalinka
Makes 1 9″ deep dish pie.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 45 mins
Chilling Time 20 mins
Course Dessert
Cuisine British
Servings 8
Calories 479 kcal

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.

Nutrition

Calories: 479kcalCarbohydrates: 62gProtein: 7gFat: 23gSaturated Fat: 14gTrans Fat: 1gCholesterol: 77mgSodium: 248mgPotassium: 230mgFiber: 6gSugar: 22gVitamin A: 869IUVitamin C: 17mgCalcium: 63mgIron: 3mg
Keyword blackberry pie
Tried this recipe?Let us know how it was!

More Pies

  • Classic Pumpkin Pie
  • Grandma’s Apple Pie
  • Yellow Plum and Blueberry Galette
  • Maple Peach Cobbler
1687 shares

About Julia Frey (Vikalinka)

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
read more..

Related Posts

  • Slice of cake on a plate

    Christmas Chocolate Cake with Cranberries

  • Top down of brown butter hazelnut blondies cut into squares

    Brown Butter Hazelnut Blondies

  • top down view of pumpkin pie topped with whipped cream in the middle

    Classic Pumpkin Pie

Primary Sidebar

Julia from Vikalinka

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.

More about me →


  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • YouTube

Popular

  • Best Beef Stroganoff (VIDEO)
  • Best Chicken Marsala (Classic Recipe Made Easy)
  • Chicken with Garlic Mushroom Sauce (VIDEO)
  • Pasta Cream Sauce (VIDEO)

Footer

As Featured On…

as featured on

Footer

↑ back to top

About

  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2023 Vikalinka