I don’t necessarily mean an island off the coast of Maine with one store and a population of 300 (but I highly recommend it). I mean a place that you find endlessly enchanting. For my parents, it’s Santa Fe. For my older sister, it’s Isla Mujeres, Mexico. For me, it’s this little island four miles out to sea. I just can’t get enough.
The appeal of this place isn’t the broad spectrum of activities—in fact, it’s the opposite that keeps me counting the days between trips. Whereas in New York I am constantly bombarded with people and noise and tasks that must be dealt with right-this-second, on Swans Island, a car passes the house once every ten minutes, the only consistent sound is that of a bell on a lobster boat floating a mile away, and there is literally nothing I have to do. As Swans Island has limited phone and internet access too, this is a place where it really is possible to get away from it all.
Faced with a lack of activities, each of my friends and I have found ways to pass the time. Almost all of the things we do together (hiking, beaching, cooking, etc.) take place in the afternoons, so we each have to find a way to while away the mornings. Adam has been tearing through a book, VJ has put together 2.5 puzzles, and I have been wandering the sides of the road with a saucepan in hand, foraging for berries.
The last time I was here, I found mostly blueberries and raspberries—Blue-Razz Pie was the result. This time, the vast majority of the berries have been blackberries, so Blackberry Pie it is.
This pie, y’all. It’s made with my Whole Wheat Pie Dough and a super simple blackberry filling. Just fold some sugar, cinnamon, lime, and cornstarch into a few cups of fresh blackberries and it’s good to go. Now you can concentrate on the top crust.
While you may top your pie however you like, may I suggest a lattice? They’re very easy and I love all the pockets of blackberry filling that peek through. Start by laying a few strips of dough parallel across the top of the filling. I cut my strips in different widths because I think it’s cute.
makes one 9-inch standard pie
1 recipe Whole Wheat Pie Dough or other good crust
4 cups fresh blackberries
2/3 cup granulated sugar
1/4 teaspoon ground cinnamon
3-4 tablespoons cornstarch
pinch of Kosher or sea salt
juice of 1/2 lime
1 large egg
1 teaspoon water
sugar, for sprinkling
On a floured surface, roll out one disc of pie dough to a 12-inch diameter and fit it in the pan. Trim the edges to 1/2-inch of overhang. Refrigerate while you prepare the filling.
In a large mixing bowl, combine blackberries, sugar, cinnamon, cornstarch, salt, and lime. Fold with a silicone spatula or wooden spoon until everything is evenly coated. Transfer filling to prepared crust, discarding any excess liquid. Refrigerate.
On a floured surface, roll out the other disc of pie dough to a 12-inch diameter. If you’d like a lattice crust, slice the rolled dough into strips (see photos above for instructions). If you want a full top crust, lay the rolled-out dough on top of the filling and cut a few vents. Trim the edges to 1/2-inch of overhang, and crimp the top and bottom crust edges together. Refrigerate.
Preheat the oven to 375F. Make the egg wash. In a small bowl, use a fork to whisk together egg and water. Use a pastry brush to brush the entire exposed crust with egg wash. Sprinkle with sugar. Bake for 45-50 minutes, tenting with foil if anything begins to brown too quickly.
Let pie cool completely on a rack. Slice and serve with ice cream, if desired.
Pie will keep covered in the refrigerator for up to five days.