Classic Blackberry Pie
Fresh blackberries are tossed with sugar and a little cornstarch, then baked inside a buttery, flaky double crust until the filling is thick and bubbling. The berries hold their shape while releasing a deep purple, jammy juice throughout. Total time runs about an hour and a half, including prep and bake time.
Equipment
- 9-inch pie pan
- Rolling pin
- Pastry brush
- Mixing Bowls
- Knife
- Oven
Ingredients
For the Crust:
- 2 ½ cups all-purpose flour preferably unbleached
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter cold and cubed
- 6-8 tablespoons ice water
For the Filling:
- 5 cups fresh blackberries rinse and pat dry
- ¾ cup granulated sugar adjust based on sweetness of berries
- ¼ cup cornstarch
- 1 tablespoon lemon juice freshly squeezed
- ½ teaspoon cinnamon ground
For the Topping:
- 1 large egg lightly beaten
- 1 tablespoon coarse sugar for sprinkling
Instructions
- Prepare the Crust: In a large mixing bowl, combine the flour, salt, and sugar. Add the cold, cubed butter, and using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing gently until the dough holds together. Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roll Out the Dough: On a lightly floured surface, roll one disk of dough into a 12-inch circle. Fit it into the pie pan, leaving the excess hanging over the edges. Roll the second disk into another 12-inch circle for the top crust.
- Prepare the Filling: In a mixing bowl, combine blackberries, sugar, cornstarch, lemon juice, and cinnamon. Toss gently to coat the berries evenly.
- Assemble the Pie: Pour the filling into the prepared bottom crust. Cover with the top crust, seal the edges by pinching them together, and cut slits for ventilation. Brush with beaten egg, sprinkle with coarse sugar.
- Bake the Pie: Bake in preheated oven for 45-50 minutes, until the crust is golden and the filling is bubbling. Allow to cool before serving.
Notes
- For a richer flavor, consider adding a splash of vanilla extract to the filling.
- If fresh blackberries are unavailable, frozen berries can be used—simply thaw and drain excess moisture.
- To prevent the edges of the crust from over-browning, cover them with aluminum foil halfway through baking.
Nutrition
Calories: 491kcalCarbohydrates: 64gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 84mgSodium: 306mgPotassium: 206mgFiber: 6gSugar: 26gVitamin A: 937IUVitamin C: 20mgCalcium: 44mgIron: 3mg
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