Floating on the lake. Campfires. Pie!
Nothing says summer like berry pie and camping. With a little help from a Dutch oven, charcoal briquettes and a great recipe from Serious Eats, you can enjoy fresh baked pie on your next camping trip.
Prep the majority of this recipe at home, and while everyone is sitting around the campfire, throw the ingredients together and let the pie bake while you enjoy a cold beverage (you earned it for bringing pie).
Blackberry Blueberry Pie Ingredients:
- 2 rolled pie crusts (I used Trader Joe’s frozen pie crusts)
- About 2/3 cup granulated sugar (more or less, depending on the tartness of the berries)
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- Pinch salt
- 3 cups blackberries, thawed if using frozen
- 2 cups blueberries, thawed if using frozen
- Zest of 1 lemon, finely grated (a microplane grater is perfect for this)
- Box of shelf stable whipping cream (from Trader Joe’s)
- 12-inch Dutch oven
- 9-inch pie plate (make sure your pie plate fits in your Dutch oven)
- Bag of charcoal briquets
- Gloves, tongs, pot holders (for managing cooking)
Put the blackberries and blueberries in their own Ziplock bag.
Measure dry ingredients and place in small Ziplock bag.
Grate lemon zest and place in a third Ziplock bag with 1/2 a lemon (you will squeeze it in to the mix later).
When you are ready to leave, place all items, including the whipping cream and crust in a cooler, and hit the road!
Remove the pie crusts and bring to room temperature.
Heat 32 coals in your campfire or a coal chimney.
Pour the dry mix in to the berry mixture. Squeeze in the lemon juice and add the lemon zest.
Seal bag and tumble bag around until everything is well mixed.
Roll out the pie crusts and place bottom crust in pan.
Pour in berry mixture and place remaining pie crust on top (my crust crumbled a bit so I made a contemporary art type lattice pattern with my larger pieces).
It does not have to be perfect, because it will be delicious!
Place your pie in the Dutch oven. Find a few rocks to put under your pie plate to keep it from touching the bottom of the oven (it’s ok if you don’t have this, but it helps with air flow).
Put the lid on and place 19 coals on top of the oven, and slide 13 coals under the oven. This will heat the temperature up to 425.
Set your timer for 45 minutes, and keep adding fresh hot coals as the older ones turn to ash to maintain the number you began with. Keeping an eye on your coals, and maintaining an even temperature is the key to Dutch oven cooking.
While the pie cooks, pour the whipping cream in to a wide mouth water bottle and take turns shaking the cream. The act of shaking the bottle will “whip” the cream up. Once thick, place back in cooler until you are ready to serve.
After 45 minutes, check the pie. It should be bubbling and the crust should start to brown. Place the lid back on and cook for another 5-10 minutes, adding a few extra coals to the top if the crust is not browning as you’d like.
Once done, carefully remove pie from the oven and let cool. Drape a paper towel or napkin over the pie to keep the bugs off!
Serve with the whipped cream!