Blackberry Pie
Learn how to make this award-winning Blackberry Pie with a golden, flaky crust and a sweet yet slightly tart blackberry filling. It's easy to make, and you'll have a homemade pie ready in no time!
Ingredients
- 1 double pie crust
- 6 cups blackberries washed and patted dry (for frozen, see post above)
- ¾ + 1 Tablespoon cup sugar divided
- ¼ cup flour
- 2 ½ Tablespoons corn starch
- 1 ½ Tablespoons lemon juice
- ⅛ teaspoon salt optional, see note 1
- 2 teaspoons milk
Instructions
- Preheat oven to 425° F and move center rack down one level in the oven. If using homemade pie crust, roll out into 2- 13" circles. Place one pie crust in the bottom of a 9" pie pan, letting the excess hang over the sides.
- In a small mixing bowl combine sugar, flour, corn starch and salt (if using). Whisk to combine. Place blackberries in a mixing bowl and pour lemon juice over the top. Pour sugar mixture over the top then use a spatula to fold everything together until well combined. See photos above for a great visual. Pour blackberry mixture into the pie plate.
- Cut remaining pie crust into ¾" strips. I like to place all of the vertical strips first (I use about 6), then place the horizontal strips, lifting and going under every other vertical strip (see photos above) for a weave. Trim the edges of the crust and either fold over and pinch the edges together for a classic look or trim all the edges shorter and tuck under a bit, pinching the strips to the lower crust. Brush the top with milk and sprinkle with the remaining sugar.
- Place pie on the rack just down one from the center of the oven and bake for 18 minutes at 425°. Then reduce temperature to 375° F and bake for 50-80 minutes. It's a long time frame, but it is VERY important to cook the pie until the filling is bubbling all over. Cooking a pie that long will result in a crust that is too brown. Check your pie crust regularly for doneness. As soon as it's golden, tent the pie and return to the oven. Mine needed to be covered at about 20 minutes into baking at 375. See note 2 for more information on this.
- Once all of the filling is bubbling, your pie is done cooking! Remove from the oven and cool for at least 2 hours before serving. We like to warm our slices up in the microwave for 20 seconds and serve with ice cream.
- See note 3 or the post above for more information on using frozen blackberries.
Video
Notes
- Salt is not necessary for this pie and it tastes great without it. However, it does give it a little extra oomph and can be quite delicious with it.
- My favorite way to cover this pie is to get a piece of foil that is bigger than the pie, cut an "x" in the center, about 4 inches long. Place the foil around the edges of the pie, tucking it around (use oven mitts!), but leaving it bulging up in the center. Peel back the parts of the x slightly and return to the oven.
- Frozen berries tend to have a lot more liquid than fresh and blackberries already have quite a bit of juice to begin with. To use frozen blackberries, thaw in a colander and allow the juice to drain out. Make as directed, only use an extra 1 ½ Tablespoons corn starch.
Nutrition
Serving: 1sliceCalories: 336kcalCarbohydrates: 70gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 0.04mgSodium: 126mgPotassium: 203mgFiber: 6gSugar: 49gVitamin A: 234IUVitamin C: 23mgCalcium: 38mgIron: 1mg
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