Well, the raspberries have come and gone, and they were delicious this season. But don’t mourn, berry aficionados, because now is the time of the blackberries.

Sure, these guys may have a bit more thorn to work around while gathering, and they might leave a bit more trace of the day outside on your hands and fingers, but that’s of no great import, because when the blackberries come, they are suddenly everywhere, each one of them a sweet little distillation of summer’s best days. 

The only problem with blackberries is that, when you grow them or find them in the wild, there are so many of them that you don’t know what to do with your bounty!

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You start by gulping them down while you’re picking, of course, but when you return to your kitchen with a big round bowl full, you might find yourself wondering if you might go old-school and bake yourself a pie.

If that’s you, here’s a suitably old-school recipe for you, with one modern twist: a touch of balsamic vinegar in the filling, which deepens the blackberry flavor and adds just a hint of complexity that will have your guests asking what your secret is.

For the crust (double crust):

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 tbsp sugar
• 1 cup (2 sticks) cold unsalted butter, cut into small cubes
• 6–8 tbsp ice water

For the filling:

• 5 cups fresh blackberries
• ¾ cup sugar (adjust to taste depending on sweetness of your berries)
• 3 tbsp cornstarch
• 1 tbsp balsamic vinegar
• 1 tsp lemon juice
• ¼ tsp cinnamon
• Pinch of salt

For finishing:

• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar for sprinkling

Instructions:

Make the crust:

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Start by combining the flour, salt, and sugar in a large bowl. Add your cold butter cubes and work them into the flour with your fingertips — or a pastry cutter if you have one — until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible. Those little butter pockets are what make a flaky crust, so don't overwork it. Add ice water one tablespoon at a time, mixing gently until the dough just comes together. Divide it in half, flatten each half into a disk, wrap in plastic, and refrigerate for at least an hour.

Make the filling:

Gently toss your blackberries with the sugar, cornstarch, balsamic vinegar, lemon juice, cinnamon, and salt. Let the mixture sit for about 15 minutes while you roll out your crust. You'll see the berries start to release their juice — that's exactly what you want.

Assemble and bake:

Preheat your oven to 425°F. Roll out one disk of dough on a lightly floured surface and lay it into a 9-inch pie dish, letting the edges drape over the sides. Pour in your blackberry filling. Roll out the second disk and cut it into strips about ¾ of an inch wide. Weave them over and under each other across the top of the pie — don't stress about perfection, a slightly rustic lattice has its own charm — then trim and crimp the edges together all the way around. Brush the lattice and edges with egg wash and sprinkle generously with coarse sugar.

Bake at 425°F for 20 minutes, then reduce the heat to 375°F and bake for another 35–40 minutes, until the crust is deep golden brown and the filling is bubbling up through the slits. If the edges start to brown too quickly, cover them loosely with foil.

Let the pie cool for at least two hours before cutting. This is the hardest part, and it is non-negotiable — a hot blackberry pie will run all over your plate. A cooled blackberry pie will hold its shape and reward your patience handsomely.

Serve with a scoop of good vanilla ice cream, or a dollop of fresh whipped cream, or honestly, nothing at all. The blackberries will carry the day just fine on their own.