I love getting out in the wilderness during the summer months to pick fresh blackberries for making pies. I found this amazing honey hole that seems endless with berries, and although I have to share with the bears, it’s worth the risk! I’m actually thankful the bears go in the berry patch because they make the best trials for me to walk in, otherwise I wouldn’t be able to make it back to my secret spot. That being said, it's important to be bear aware whenever I'm in the wilderness berry picking, and always pack my side arm for protection. You can also carry bear spray for added safety.
Making pies is one of my favorite hobbies. For this recipe, I'm turning to my Traeger Grill for a wood-fired dessert!
2-1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
2sticks chilled, unsalted butter (cut into pieces)
4-6 tbsp ice water
To make the pie dough, mix together the flour, salt and sugar. Cut in butter. Work mixture until it resembles a coarse meal.
Add 4-6 tbsp of ice water until dough comes together. Don’t over work. Tip, I always grab a handful dough and squeeze together...as long as it stays together it's ready, but if it crumbles, it needs more water.
Divide dough in half and flatten into disks. Wrap in plastic wrap. Refrigerate for at least 1hr. (recipe will make two 9” pies).
1 cup sugar
1/2 tsp cinnamon
1 tbsp butter
5 tbsp flour
4 cups berries
For the filling, mix sugar, flour and cinnamon together in a bowl.
Add berries to dry mix, trying not to smash them. Mix softly with hands.
Pour mixture into piecrust.
Add butter on top.
Brush crust with beaten egg yolk for a nice golden crust.
Preheat your Traeger to 400 degrees. Cook pie for 45-60 minutes until crust is golden brown and the filling is bubbling.
If you have left over berries and want to save them until next time, you can freeze them. Place berries flat on a cookie sheet and place in freezer until frozen. Remove them from the cookie sheet and place in a zip lock freezer bag or vacuum seal bag.