Blackberry Pie
A flaky, buttery crust and thick, jammy blackberry filling makes this old-fashioned blackberry pie recipe an instant summer favorite.
Equipment
- Deep 9-inch pie plate
- Rolling Pin
- Large mixing bowl
- Small bowl
- Baking sheet
- Parchment Paper
- Pastry brush
Ingredients
- 1 double crust Darn Good Whole Wheat Pie Crust or your favorite pie crust
- 6 cups fresh or frozen blackberries about 1 1/2 pounds; if frozen, do not thaw
- 3/4 cup granulated sugar
- 2 teaspoons lemon juice, orange juice, or lime juice
- 1/3 cup all-purpose flour
- 2 teaspoons quick-cooking tapioca or cornstarch plus 1 additional teaspoon if berries are very juicy
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground cinnamon, freshly grated nutmeg, or cardamom
- 1 tablespoon unsalted butter cut into small pieces
- 1 large egg beaten with 1 teaspoon water, for egg wash
- 1 tablespoon turbinado sugar or similar coarse sugar
- Vanilla ice cream optional for serving
Instructions
- Prepare the pie crust, divide it into two portions with one slightly larger, and chill for 1 hour as directed or up to 2 days. Place a rack in the center of the oven and preheat to 425°F.
- Roll the larger dough portion into a 13-inch circle on a moderately floured surface.
- Transfer the dough to a deep 9-inch pie plate without stretching it. Patch tears if needed, then place the lined pie plate in the freezer.
- Roll out the second dough portion. If making a lattice crust, cut it into 1-inch strips. Keep it chilled while preparing the filling.
- In a large bowl, combine the blackberries, sugar, and citrus juice.
- In a small bowl, whisk together the flour, tapioca or cornstarch, salt, and spice.
- Add the dry mixture to the blackberries and stir until evenly coated.
- Add the filling and any collected juices or dry bits to the bottom crust.
- Scatter the butter pieces over the filling.
- Add the top crust or lattice. Trim to a 1/2-inch overhang, tuck the top crust under the bottom crust, and flute or press the edges. If using a solid top crust, cut vents.
- Brush excess flour from the crust, then brush with egg wash.
- Set the pie on a parchment-lined baking sheet and sprinkle with turbinado sugar.
- Bake at 425°F for 20 minutes, then reduce to 350°F and bake 40 to 50 minutes more, until the crust is deep golden and filling bubbles through the vents. Frozen berries may need 10 minutes or more extra baking time. Shield edges if they darken too much.
- Rotate the pie as needed for even browning.
- Cool completely at room temperature for 4 hours or more before slicing. Serve with ice cream if desired.
Notes
Instant tapioca is noted as giving a glossier finish than cornstarch. If not using egg wash, the source notes that half-and-half, cream, or milk may be used. Store cooled pie refrigerated up to 5 days or at room temperature up to 2 days. Freeze up to 2 months in an airtight container or wrapped tightly in the pan.