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Blackberry Pie Recipe

Classic Blackberry Pie

iamwinfred
This blackberry pie recipe is the one I reach for every summer when the berries at the market are so ripe they're practically bursting. It's a classic double crust pie with a thick, jammy filling and a flaky, buttery crust, no fancy techniques required. If you've got a pile of fresh blackberries and an afternoon to spare, this is exactly the kind of old fashioned dessert that turns a Sunday into something special.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Equipment

  • 9-inch pie dish Deep dish recommended for best results
  • Mixing bowls
  • Rolling Pin
  • Pastry brush
  • Small saucepan (optional) for warming caramel sauce
  • Cooling rack
  • Baking sheet For catching drips
  • Ceramic Deep Dish Pie Pan (optional) recommended
  • Adjustable pie crust shield (optional) for preventing over-browning
  • Stainless Steel Pastry Blender (optional) for cutting butter into flour

Ingredients
  

  • 2 pie crusts homemade or store bought (top and bottom)
  • 6 cups blackberries fresh or frozen (do not thaw if frozen)
  • 3/4 cup granulated sugar use up to 1 cup if berries are very tart
  • 1/3 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter cut into small pieces
  • 1 large egg beaten (for egg wash)
  • 1 tablespoon turbinado sugar for topping
  • vanilla ice cream for serving (optional)
  • freshly whipped cream for serving (optional)
  • warm caramel sauce for serving (optional)
  • sharp cheddar cheese for serving (optional)

Instructions
 

  • Prepare the crust: If using store bought, let sit at room temperature for 10 minutes. If making your own, roll out one disc on a floured surface to a 12-inch circle. Transfer to a 9-inch pie dish, press into bottom and sides, trim excess leaving 1 inch overhang, then refrigerate.
  • Make the filling: In a large bowl, gently combine blackberries, sugar, cornstarch, lemon juice, zest, and salt. Stir carefully to coat evenly without crushing berries. Let sit for 10 minutes, then give one more gentle stir.
  • Assemble the pie: Pour filling into the bottom crust and spread evenly. Scatter butter pieces over the top. Roll out the second disc and place over filling (either full round with vents or lattice). Trim excess dough and crimp edges to seal.
  • Finish and chill: Brush top crust generously with beaten egg wash, covering edges too. Sprinkle with turbinado sugar. Place assembled pie in freezer for 15 minutes to help crust hold its shape.
  • Bake: Preheat oven to 425°F with a baking sheet on the lower rack. Place pie on baking sheet and bake for 20 minutes. Reduce temperature to 375°F and bake another 30-35 minutes until crust is deep golden and filling bubbles through vents. Use foil or crust shield if edges brown too quickly.
  • Cool: Remove pie from oven and set on cooling rack. Let cool for at least 3 hours before slicing to allow filling to set properly.

Notes

  • For the flakiest crust, ensure all butter and dough stays cold throughout the process. Chill the dough before rolling if it becomes too soft.
  • If using frozen blackberries, add them straight to the filling without thawing to prevent excess liquid.
  • Always bake with a sheet pan underneath the pie to catch bubbling juices and avoid a messy oven.
  • Let the pie cool completely (at least 3 hours) before slicing for clean, neat pieces. Slicing too early will cause the filling to run.
  • For even browning, brush the crust edges with egg wash as well as the top.
  • Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days for longer storage.
  • To freeze, wrap the baked pie tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheat individual slices in the oven at 300°F for about 10 minutes to keep the crust crisp. Avoid microwaving as it makes the crust soggy.
  • If your blackberries are particularly tart, increase the granulated sugar to 1 cup for a sweeter filling.
  • For a delicious variation, try swapping half the blackberries for raspberries or blueberries, or add a pinch of cinnamon or cardamom to the filling.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 48gProtein: 3gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 180mgPotassium: 180mgFiber: 5gSugar: 22gVitamin A: 8IUVitamin C: 25mgCalcium: 4mgIron: 6mg
Keyword blackberry pie, double crust pie, easy pie recipe, fruit pie, summer dessert
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