Blackberry Pie
A simple two-crust pie balancing sweet and tart blackberries with a flaky crust, perfect for summer gatherings or a cozy dessert at home.
Ingredients
For the filling
- 2 cups fresh blackberries Ripe but firm, thaw and drain if using frozen.
- 1 cup granulated sugar Reduce by 1-2 tablespoons if berries are very sweet.
- 2 tablespoons cornstarch Can be substituted with 3 tablespoons tapioca.
- 1 tablespoon lemon juice Fresh is best.
- 1 teaspoon vanilla extract For flavor enhancement.
- 1 package pre-made pie crust Includes top & bottom crust.
- 1 tablespoon butter To dot the filling.
For the crust preparation
- 1 large egg Beaten, for egg wash.
Instructions
Preparation
- Preheat oven to 425°F (220°C). Position a rack in the center.
- In a mixing bowl, gently combine blackberries, sugar, cornstarch, lemon juice, and vanilla. Toss to coat without smashing the berries.
- Roll out one pie crust and fit it into a 9-inch pie dish. Press gently against the pan.
- Pour the blackberry mixture into the crust and dot the top with small pieces of butter.
- Place the second crust over the filling. Crimp or seal the edges by pinching or fluting, and cut 4-6 slits in the top crust to vent steam.
- Brush the top crust with the beaten egg and sprinkle with extra sugar for a sparkly finish.
Baking
- Bake at 425°F for 15 minutes.
- Then reduce oven temperature to 350°F (175°C) and bake another 30-35 minutes.
- Look for bubbling filling and a golden-brown crust.
- Remove from oven and cool for at least 2 hours so the filling sets before slicing.
Notes
Serve warm or at room temperature with vanilla ice cream, whipped cream, or lemon zest. Store at room temperature for 2 days or refrigerate for up to 4 days. Can be frozen for up to 2 months.