A 9-inch deep-dish blackberry pie made with hand-gathered wild mountain blackberries from the Pacific Northwest and Alaska, sold frozen and baked at home. The berries are small, tart-sweet and nearly seedless, which gives a rustic filling without the grit of cultivated blackberries. It arrives in a reusable pie pan and bakes straight from the freezer, so it suits hosts who want a homemade-tasting dessert without making the filling. Against bakery or fresh pies it trades convenience for a long bake and cool time, and it is a single-flavor specialty rather than a broad dessert line.
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Ratings are very high, though few in number. Buyers describe a genuinely homemade berry flavor and praise the tartness and small seeds.
This is a 9-inch deep dish blackberry pie, made by artisans and filled with wild mountain blackberries. The berries are hand gathered from the coastal slopes of the Pacific Northwest to Southeastern Alaska. They have a tart, sweet flavor and tiny seeds.
The pie is frozen and ready to bake. It does not need to be thawed and goes straight from the freezer to the oven. It comes in a reusable pie pan and serves 8 to 10 slices.
To bake, preheat the oven to 450°F. Cut 3 to 4 small slits in the top crust. If you like, brush the pie with a beaten egg wash and sprinkle it with sugar. Bake on a cooking sheet on the center rack for 20 minutes. Then reduce the heat to 350°F and bake 40 to 50 minutes more, until the filling bubbles and the crust is golden. Let it cool for 60 to 90 minutes. Vanilla ice cream is a suggested topping.
