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
Scale
- 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