Arkansas

Blackberry Pie

Straight from the hills of the Ozarks, this rustic blackberry pie celebrates Arkansas's wild berry heritage. Foraged blackberries and local honey create a sweet-tart filling that embodies The Natural State's bounty.

🕐 1 hr 30 min 🥧 8 servings 🫐 Wild Berries 🏔️ Ozark Style
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Equipment Needed

  • 🥧 9-inch pie dish
  • 🥣 Large mixing bowls
  • 📏 Rolling pin
  • 🔪 Pastry cutter
  • 🍳 Small saucepan
  • 🧊 Wire cooling rack

Instructions

  1. 1

    Make the Crust

    In a large bowl, whisk together flour, salt, and sugar. Add cold butter and lard, cutting in with a pastry cutter until mixture resembles coarse crumbs with some pea-sized pieces. The lard adds authentic Ozark flakiness. Add ice water 1 tablespoon at a time until dough just holds together. Divide in half, form into disks, wrap, and chill for 1 hour.

  2. 2

    Prepare the Blackberries

    Gently sort through the blackberries, removing any stems, leaves, or damaged berries. If using foraged berries, check carefully for insects. Rinse gently and spread on paper towels to dry. Wild Ozark blackberries have more intense flavor than cultivated varieties.

  3. 3

    Mix the Filling

    In a large bowl, combine blackberries with honey, sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Gently fold together to coat berries evenly, being careful not to crush them. Let sit for 15 minutes to release juices.

  4. 4

    Roll the Bottom Crust

    Preheat oven to 400°F (200°C). On a floured surface, roll one dough disk into a 12-inch circle. Transfer to a 9-inch pie dish, gently pressing into corners. Let excess hang over the edge.

  5. 5

    Fill the Pie

    Pour the blackberry mixture into the prepared crust, mounding slightly in the center. Dot the top evenly with small pieces of butter. The butter will melt into the filling as it bakes, adding richness.

  6. 6

    Add the Top Crust

    Roll out the second dough disk to 11 inches. Place over filling. Trim both crusts to 1-inch overhang, fold the edge under, and crimp with fork tines or fingers for a rustic look. Cut 4-5 steam vents in the top.

  7. 7

    Prepare for Baking

    Brush the top crust generously with egg wash and sprinkle with coarse sugar. Place the pie on a rimmed baking sheet to catch any drips.

  8. 8

    Bake

    Bake at 400°F for 20 minutes until crust begins to turn golden. Reduce temperature to 375°F (190°C) and continue baking for 35-45 minutes until crust is deep golden brown and filling bubbles thickly through the vents. Shield edges with foil if browning too fast.

  9. 9

    Cool and Set

    Remove from oven and let cool on a wire rack for at least 3 hours. This allows the filling to set properly. Cutting too early will result in a runny filling - patience is key!

  10. 10

    Serve

    Slice and serve warm or at room temperature. Top with a scoop of vanilla ice cream and a drizzle of local honey for the full Ozark experience.

Tips & Variations

  • Foraging Tips: Ozark blackberries are typically ripe from late June through July. Look for berries that are fully black and come off the stem easily. Early morning picking is best when berries are cool.
  • Lard Makes the Difference: Traditional Ozark pie crust uses lard for superior flakiness. If you prefer, use all butter, but the texture will be slightly different from authentic mountain pies.
  • Arkansas Honey: Look for local wildflower or clover honey from Arkansas apiaries. The honey's floral notes complement the tartness of wild blackberries beautifully.
  • Frozen Berry Option: If using frozen blackberries, don't thaw them first. Toss frozen berries with filling ingredients and add 10-15 minutes to baking time.
  • Cobbler Variation: For a quicker Ozark-style dessert, skip the bottom crust and make a blackberry cobbler with just the top crust dropped in rustic pieces over the filling.
  • Make Ahead: Assemble the pie completely and freeze unbaked for up to 3 months. Bake from frozen, adding 15-20 minutes to the total baking time.