Blackberry Pie

Introduction

Nothing captures the taste of summer like a homemade Blackberry Pie. The contrast of a flaky, buttery crust with a sweet-tart, jammy blackberry filling is simply unbeatable. You’ll love how straightforward it is to bake a pie that tastes like it came straight from a farmhouse kitchen.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 1 hour 10 minutes

Servings: 8

Ingredients

• 6 cups blackberries
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice (fresh squeezed)
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 2 pie crusts
• 1 egg (optional for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, gently combine the blackberries, granulated sugar, cornstarch, lemon juice, lemon zest, and vanilla extract until the berries are evenly coated.
3. Place one pie crust into a 9-inch pie plate. Pour the blackberry filling into the crust-lined plate.
4. Cover the filling with the second pie crust. Trim any excess dough from the edges, then crimp the edges together to seal.
5. If desired, beat the egg with a teaspoon of water to create an egg wash, and brush it over the top crust. Cut a few small slits in the top crust to allow steam to escape.
6. Place the pie on a baking sheet to catch any drips. Bake for 55-65 minutes, or until the crust is a deep golden brown and the filling is visibly bubbling through the slits.
7. Remove the pie from the oven and let it cool on a wire rack for at least 3 hours before slicing. This allows the filling to set properly.

Variations

• Crumb Topping: Swap the top pie crust for a crumble topping made from the scraps of your pie dough.
• Lattice Top: Create a classic lattice crust with the top crust for a beautiful presentation.
• Galette Style: Skip the pie plate entirely. Place the bottom crust on a baking sheet, add the filling, and simply fold the edges of the dough over the berries for a rustic free-form pie.
• À la Mode: Serve each warm slice with a scoop of vanilla ice cream for the perfect contrast.

Tips for Success

• Use a baking sheet under the pie plate; it will catch any bubbled-over filling and prevent a mess in your oven.
• Let the pie cool completely. While it’s tempting to cut in right away, this patience is crucial for a sliceable filling and not a soupy one.
• If your crust edges are browning too quickly, use a pie shield or strips of aluminum foil around the rim for the latter half of baking.
• For a golden, shiny top crust without the egg, you can brush the crust with a little milk or cream instead.

Storage & Reheating

Store leftover pie, covered loosely at room temperature, for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days. Reheat individual slices in a 350°F oven for about 10 minutes to restore the crust’s flakiness.

FAQ

Can I use frozen blackberries?

My filling is too runny. What happened?

This is usually because the pie was not cooled long enough before slicing. The filling continues to thicken as it cools. Ensure it’s bubbling in the oven and let it cool the full 3+ hours.

Can I reduce the sugar?

The sugar can be reduced slightly, but keep in mind it works with the cornstarch to thicken the juices. Reducing it too much may affect the final texture and make the pie very tart.

Do I have to use the egg wash?

No, the egg wash is optional. It primarily provides a shiny, golden-brown finish to the crust. Your pie will still taste delicious without it.

Why is cornstarch used?

Cornstarch is a thickener. It absorbs the liquid released from the blackberries as they bake, creating a jammy, sliceable filling instead of a watery one.

Can I make this pie ahead of time?

Yes, you can assemble the pie, wrap it tightly, and freeze it unbaked for up to 3 months. Bake from frozen, adding 20-30 minutes to the baking time.