Blackberry Pie
A classic blackberry pie with a juicy, sweet-tart filling and a golden, flaky crust. Simple to assemble with fresh or frozen berries and perfect served warm with vanilla ice cream.
Ingredients
- 5 cups fresh blackberries (or frozen, thawed and drained)
- 3/4 cup granulated sugar
- 1/4 cup cornstarch (or use all-purpose flour as thickener)
- 1 tbsp fresh lemon juice
- 1/2 tsp lemon zest (optional)
- 1/4 tsp fine salt
- pinch ground cinnamon or nutmeg (optional)
- 2 tbsp unsalted butter, cut into small pieces
- 1 package refrigerated pie crusts (2 crusts, top and bottom)
- 1 large egg, beaten with 1 tsp water (egg wash)
- 1 tbsp coarse sugar (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C). Place a rimmed baking sheet on the lower rack to preheat and catch any drips.
- In a large bowl, gently toss blackberries with granulated sugar, cornstarch, lemon juice, optional lemon zest, salt, and a pinch of warm spice if using. Let sit 10 minutes.
- Fit one pie crust into a 9-inch pie dish; trim the edges if needed. Pour the blackberry filling into the crust and dot the surface with the butter pieces.
- Top with the second crust: lay on as a full top (cut a few slits for steam) or weave a lattice. Trim, tuck, and crimp edges to seal.
- Brush the top crust with egg wash and sprinkle with coarse sugar if desired.
- Set the pie on the preheated baking sheet and bake 45–55 minutes, until the crust is deep golden and the filling is bubbling through the vents or lattice.
- If edges brown too quickly, cover the rim with foil or a pie shield for the last 15–20 minutes.
- Transfer to a cooling rack and cool at least 2 hours before slicing to allow the filling to set.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 49gProtein: 3gFat: 16gSaturated Fat: 6gSodium: 180mgFiber: 4gSugar: 26g
Tried this recipe?Let us know how it was!