Wild Blackberry Pie with Honeyed Creme Fraiche

Jump to Recipe - Print 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! 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: Rhubarb Slab Pie Strawberry Galette Yellow Plum and Blueberry Galette Wild Blackberry Pie with Honeyed Creme Fraiche Makes 1 9″ deep dish pie. Print Recipe Pin Recipe Rate Recipe Prep Time: 20 minutesCook Time: 45 minutesChilling Time: 20 minutes Course: DessertCuisine: BritishKeyword: blackberry pie Servings: 8 Calories: 479kcal Author: Julia Frey of Vikalinka IngredientsFor the pie crust3 cups /375 g flour¾ tsp salt¾ cup /200gr unsalted butter¾ cup /200 gr sour creamFor the blackberry filling4 ½-5 cups / 2 lbs fresh blackberries½ cup /100 g sugar2 tbsp flourzest of 1 lemon1 egg for the eggwashFor the honeyed creme fraiche2 tbsp honey1 cup /250 ml creme fraiche InstructionsIn 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/200CIn 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 Facts Wild Blackberry Pie with Honeyed Creme Fraiche Amount Per Serving Calories 479 Calories from Fat 207 % Daily Value* Fat 23g35%Saturated Fat 14g88%Trans Fat 1gCholesterol 77mg26%Sodium 248mg11%Potassium 230mg7%Carbohydrates 62g21%Fiber 6g25%Sugar 22g24%Protein 7g14% Vitamin A 869IU17%Vitamin C 17mg21%Calcium 63mg6%Iron 3mg17% * Percent Daily Values are based on a 2000 calorie diet. Tried this recipe?Mention @vikalinka or tag #vikalinka! 1687shares