This recipe makes a juicy tart with sweet blackberries, fragrant port, sugar and a hint of vanilla.
Port adds that extra bit of “je ne sais quoi”.
Port adds that extra bit of sophistication or as they say in French that certain “je ne sais quoi”. That’s why I love making my blackberry blueberry pies and tarts with a little bit of port.
Without port, the tart will taste great, but with port, it just takes it over the top. A little splash goes a long way. I especially love sweet burgundy colored port, especially with berries such as blackberries and blueberries.
There is something about that dark sweet wine that goes so well with deep dark berries – they just seem to belong together.
About the recipe
To make it easy to bake the tart I used store bought frozen pie crust, but if you have homemade pie crust then that will surely taste great as well. Give this delectable blackberry port pie a try with vanilla ice cream for the perfect late summer treat.
Blackberry Port Pie
- 2 frozen pie crusts
- 5 heaping cups juicy blackberries
- 1 cup sugar or less depending on how sweet the blackberries are.
- 4 tbsp port
- 2 tbsp tapioca
- 2 tbsp all purpose flour
- 1 tsp vanilla
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- In a bowl combine blackberries, sugar, port and vanilla.
- Next add the tapioca and all purpose flour and mix into the blackberries.
- Pour the blackberries into the pie crust.
- Take the second pie crust and place on top of blackberries. Make a few slits on the pie crust to allow the steam from the fruit to escape.
- Place the pie on the baking sheet and bake for 45 minutes – 1 hour until fruit is bubbling and pie crust is golden brown. Take out of oven and let cool for 30 minutes to allow the filling to settle and cool down.
- Serve with vanilla ice cream.