Blackberry Pie
Blackberry pie is one of those timeless desserts that captures the essence of summer with every bite. The tartness of fresh blackberries, combined with a flaky all-butter crust, makes for a delightful balance that is truly irresistible. With its bubbling filling and golden crust, this pie is not just a treat for your taste buds; it’s a feast for your eyes, too. Baking this pie fills your kitchen with a mesmerizing aroma that hints at the deliciousness to come, making it a perfect dish for gatherings or a cozy night in.
Table of Contents
Let’s be honest: while store-bought pies can be convenient, they often lack that homemade charm and depth of flavor you get when you whip this blackberry pie together yourself. Plus, there’s something incredibly satisfying about making your own pie from scratch—it’s not just a dessert, it’s an experience. Trust me, once you try this blackberry pie recipe, you’ll want to make it time and again.
Why You’ll Love This Recipe
- Simple & Quick: This easy recipe will have you enjoying pie in under two hours.
- Irresistible Flavor: The mix of tart blackberries with sweet sugar and buttery crust creates a mouthwatering flavor explosion.
- Eye-Catching Appeal: The beautiful lattice crust makes the pie look impressive enough for any occasion.
- Flexible Serving: Perfect for dessert, brunch, or snacking at any time of the day!
- Diet-Friendly Options: Easily adaptable for gluten-free needs with specific flour substitutes.
Ingredients You’ll Need
- 2 recipes all-butter pie crust: Using all-butter crust creates a flaky and rich texture. You can use store-bought or make your own.
- 1 egg: For egg wash, which gives the crust a beautiful golden sheen.
- 12 tablespoons (170g) cold unsalted butter, diced or grated: Cold butter is key for achieving that flaky texture; avoid soft butter.
- ⅔ cup (133g) granulated sugar: This sweetens the filling to balance the tartness of the blackberries.
- 1 ½ cups (186g) all-purpose flour: Essential for creating the pie crust and structure.
- Pinch salt: Enhances the flavors in both the crust and the filling.
- 5 cups blackberries (about 24 ounces or 650g): Make sure they’re fresh for the best flavor—frozen can work but they should be thawed and drained.
- ⅔ cup (133g) granulated sugar (for filling): Additional sugar to sweeten the tart blackberries.
- 1 tablespoon lemon juice: Brightens the flavor of the filling.
- ¼ teaspoon ground cinnamon: Adds warmth and complexity to the berry filling.
- 4 tablespoons (30g) cornstarch: Helps thicken the filling, preventing a soggy pie.
How to Make Blackberry Pie Recipe
Prepare The Crust: Roll out your two pie crusts into circles, approximately 9-10 inches in diameter. Place one crust into your 9-inch pie plate and chill both the pie plate and the rolled-out crust in the refrigerator for at least 30 minutes. This helps the crust maintain its shape during baking.
Create the Lattice Strips: After chilling, take the rolled-out pie crust from the refrigerator and slice it into strips, about ½-¾ inches wide. Chill these strips again for 10 more minutes. This brief chilling time is crucial for keeping your crust firm and easy to handle.
Prepare the Filling: In a medium bowl, Mix the blackberries with ⅔ cup of granulated sugar, 1 tablespoon lemon juice, ¼ teaspoon ground cinnamon, and 4 tablespoons cornstarch. Gently toss the mixture with your hands, ensuring the berries are well coated. Thaw and drain any frozen berries to prevent excess moisture that can lead to a soggy crust.
Assemble the Pie: Remove the chilled pie crust from the refrigerator and fill it with the blackberry mixture prepared earlier.
Create the Lattice Top: Take your chilled lattice strips and start at one edge of the pie. Using every other strip, lay them across the pie, spacing them equally apart. Fold back every other strip and place the remaining strips perpendicular to those already on the pie. Continue this process until the entire pie is covered, then crimp the edges as desired for a pretty finish.
Finish & Bake: Brush the lattice crust with the egg wash for a beautiful shine, and sprinkle a little sugar on top. Cover the edges with a pie shield to prevent burning. Bake on a cookie sheet to catch any potential drips. Start by baking at 425°F for 10 minutes, then reduce the temperature to 350°F and bake for an additional 35-45 minutes or until the crust starts to turn golden brown.
Let It Cool: After baking, allow the pie to cool completely on a wire rack. This step is essential because it lets the filling set. For the best results, chill the pie for a few hours or overnight before slicing.
Serve: Enjoy your delectable blackberry pie with a scoop of ice cream or a dollop of whipped cream.
Storing & Reheating
Once your blackberry pie has cooled completely, store it at room temperature for up to 2 days. If you want to extend its lifespan, refrigerate it in an airtight container for up to 5 days. You can also freeze the pie for up to 3 months—just wrap it tightly in plastic wrap and then foil. For reheating, pop it in a preheated oven at 350°F for about 15-20 minutes to refresh that crispy crust; let it cool slightly before slicing again.
Chef’s Helpful Tips
- Avoid Soggy Pie: Ensure your berries are well-drained if using frozen ones; excess liquid will lead to a soggy crust.
- Perfecting Texture: Use ice-cold water when making crust to keep the dough from getting too warm.
- Timing is Everything: Don’t skip the chilling time for the crust, as it helps prevent shrinkage while baking.
- Enhance with Flavor: Feel free to incorporate vanilla extract or almond extract for a delicious twist on the traditional flavor.
- Lattice 101: If you’re not comfortable with creating a lattice crust, simply cover the pie with a full crust, cutting slits for vents.
Delight in the simplicity and comfort of this blackberry pie recipe, as it melds together flavors of sweet summer berries that make your heart smile. Remember, baking is a journey—feel free to experiment, and don’t be afraid to put your own spin on the recipe. Perhaps try adding a touch of ginger or another type of fruit to mix things up.
Recipe FAQs
Can I use frozen blackberries for this recipe?
Yes, you can definitely use frozen blackberries. Just be sure to thaw and drain them completely to prevent excess moisture in your pie.
How do I know when my blackberry pie is done?
Your pie is ready when the crust is lightly golden and the filling is bubbling through the lattice. If you insert a knife into the filling and it feels thick and set, your pie is done!
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance and store it in the refrigerator. Just allow it to cool completely before covering it tightly. It will keep in the fridge for about 3 days.
What can I serve with this pie?
Blackberry pie is delicious on its own, but serving it with vanilla ice cream or whipped cream adds an extra special touch that complements the berries wonderfully. Enjoy!
PrintMore Desserts & Appetizers Recipes
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- Blackberry Vinaigrette
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📖 Recipe Card
Blackberry Pie
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: American
Description
Enjoy a slice of homemade Blackberry Pie bursting with flavor. This easy recipe combines fresh blackberries, a buttery crust, and simple prep steps, making it the perfect dessert for any occasion.
Ingredients
- 2 recipes all butter pie crust, from a package or from scratch
- 1 egg, for eggwash
- 12 tablespoons (170g) cold unsalted butter, diced or grated
- ⅔ cup (133g) granulated sugar
- 1 ½ cups (186g) all-purpose flour
- Pinch salt
- 5 cups blackberries (about 24 ounces or 650g)
- ⅔ cup (133g) granulated sugar, plus more for sprinkling
- 1 tablespoon lemon juice
- ¼ teaspoon ground cinnamon
- 4 tablespoons (30g) cornstarch
Instructions
- Roll out the pie crusts into circles about 9-10" in diameter. Place one crust in a 9" pie plate and chill both the plate and rolled crust for at least 30 minutes.
- Remove the rolled crust from the refrigerator and slice it into strips of about 1/2-3/4" each. Chill the strips for an additional 10 minutes.
- Prepare the filling and add it to the chilled pie crust.
- Take the chilled strips and place every other strip evenly spaced on the filled pie.
- Fold back every other strip to place a remaining strip perpendicular, then lay the folded strips flat.
- Continue folding back alternating strips to add the next strips until all crust is used. Crimp the edges of the pie as desired.
- Brush the crust with eggwash and sprinkle sugar on top. Use a pie shield on the edges. Bake for 10 minutes at 425°F then lower the temperature to 350°F and bake for 35-45 minutes until the crust is lightly golden.
- Preheat your oven to 425°F.
Notes
Ensure the blackberries are fresh for the best flavor.
Chill the pie crusts for at least 30 minutes before rolling to prevent shrinking during baking.
Sprinkling sugar on top before baking gives the crust a nice finish.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 70mg
