Blackberry Pie

Few things are better than a homemade blackberry pie served with a nice big dollop of vanilla ice cream. Make this recipe with fresh or frozen berries!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 372kcal

Author John Kanell

Equipment

9" pie pan
Rolling Pin
mixing bowl
Baking Sheet

Ingredients

6 cups fresh blackberries (or frozen) (1,020g)
¾ cup granulated sugar plus more for sprinkling (150g)
1 teaspoon lemon juice
2 teaspoons lemon zest
6½ tablespoons cornstarch (or all-purpose flour)
2 tablespoons unsalted butter cubed
1 double-crust pie dough
1 large egg beaten

Instructions

In a large bowl, stir together the berries, sugar, lemon juice, zest, and cornstarch until the berries are fully coated.
On a lightly floured surface, roll one pie crust into a 13-inch circle. Transfer to a 9-inch pie pan, letting the excess hang over the edge of the pan. Pour in blackberry filling into the pie crust. Dot the top of the filling with cubed butter.
Roll the second pie crust into a 12-inch circle and cut into 1-inch wide strips. Arrange the strips in a lattice pattern over the top of the filling. Trim the edges of the pie dough leaving about 1-inch of overhang. Tuck the excess dough under and crimp the edge as desired. Brush the dough lightly with egg wash and sprinkle with coarse sugar. Place the pie on a rimmed baking sheet.
Bake for 20 minutes. Reduce the oven temperature to 375°F and continue baking for 30 to 40 minutes, or until the crust is golden brown and the filling is bubbling all over. (Shield the edge of the pie with foil at any time if it appears to be getting too browned.) Place the pie on a wire rack and let cool for a few hours before slicing.

Notes

Use mixed berries. Feel free to make this a mixed berry pie with different flavors by incorporating other berries. You can also buy a bag of frozen mixed berries and use those!
Place the pie dish on a cookie sheet lined with foil. Fruit pies tend to ooze and can make a mess, and a rimmed baking sheet will catch any filling that might bubble over.
Use a kitchen thermometer if unsure. Check the temperature of the center of the filling if you are unsure whether the pie is done or not. It should reach at least 200°F.
If the edges are getting too browned, shield them with foil or a pie shield. I needed to shield the edges after about 30 minutes of baking at 375°F.
Let the pie cool. Blackberry pie will need a few hours for the filling to set and thicken. If you cut into it immediately, the filling will be way too runny and will make a big mess.

Nutrition

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