Wild Blackberry Pie


Berry picking is an adventure, and blackberry pie is the sweet reward in late summertime. Blackberry bushes grow wild in the United States and Canada. Naturally filled with healthy nutrients, the blackberry adds fiber to the diet. The large berries are laden with juicy sweetness which makes them delicious in a pie.


Wild blackberry plants or bushes can survive up to 25 years. The berry picker may have two weeks of picking time during mid- to late summer in most growing regions. Wild black berries grow in the United States, British Columbia and up into the northern near-Arctic regions of Canada.


Pick wild blackberries on the same day the pie is to be baked. The berries should be washed just before assembling the pie ingredients. Blackberries bruise and spoil or ferment quickly after being washed. Wear long sleeves and pants when picking berries for protection from the heavily thorned bushes. Insects, birds and animals feed on the wild berry. The berry picker should be on alert when gathering berries. Insects may attach to a berry or drop into the berry bucket.


Wild blackberries are delicious in baked or fresh refrigerated pies. No-bake pies are made with cream cheese, whipped cream, gelatin with fresh berries, or blackberry sauce. Full-sized baked pies are made with single or double crusts. A mixed berry pie with raspberries and blueberries blended with the wild blackberry is a delicious dessert. Berries can be frozen to be baked into pies and tarts during the winter months and at the holiday season.


The wild blackberry offers high fiber and other valuable nutrients, including potassium and calcium, in a fresh or baked pie. The numerous edible seeds hold polyunsaturated fats. The tiny segments or drupelets of the individual berry house pectin. Antioxidants such as vitamin A and C enrich fresh and frozen wild blackberries.


A simple wild blackberry pie is made with 4 to 5 cups of fresh or frozen berries, 1 to 1/2 cups of sugar, and 1 tbsp. of tapioca powder. Measure the berries, sugar and tapioca into a large bowl. Mix the ingredients carefully just until the berries are coated. The berry mixture is spooned into a crust-lined pie plate. Top the berries with a full or lattice-strip crust. Blackberry pies are juicy so it is wise for a baker to place a liner in the oven. The oven should be preheated at 350 degrees F. Bake the pie 40 to 60 minutes until golden brown and bubbly.

Keywords: berry dessert, wild blackberry, berry pie

About this Author

Suzie Faloon is a freelance writer who has written online content for Demand Studios and Associated Content. As a professional crafter and floral designer, Faloon owned a florist business for nearly 25 years. She completed the Institute of Children's Literature course in 1988.