Blackberry Pie

Blackberry Pie Once you try this homemade blackberry pie recipe, you’ll want to make it again and again! This is the ultimate summer pie, with a sweet and juicy blackberry filling and a light, flaky pie crust. Blackberry pie is made with just a few ingredients so that you enjoy the berries in every bite of this delicious fruit pie.

Roll up your sleeves for something truly southern. Blackberry pie with fresh whipped cream–make yours with a refrigerated pie crust and frozen berries if you’re in a pinch.  Just know that this is a super juicy blackberry pie so bake it on a cookie sheet lined with foil and if you want it more firm, refrigerate it overnight before you cut it.

Store-bought blackberries tend to be sweeter and have more moisture than wild blackberries. So if you use store-bought berries, you’ll want to add a little more lemon juice to the filling to balance the tartness, and use more thickener (cornstarch or flour) than if you are working with wild blackberries.

Blackberries contain a wide array of important nutrients including potassium, magnesium and calcium, as well as vitamins A, C, E and most of our B vitamins. They are also a rich source of anthocyanins, powerful antioxidants that give blackberries their deep purple color. Blackberries offer many health benefits. They’re full of vitamins and minerals like C, K, and manganese, high in fiber, and may boost brain health.

Not what you are looking for? Try these other great Pie Recipes:

• Shoofly Pie
• Dutch Apple Pie
• Blueberry Pie
• Strawberry Crumble Pie

Blackberry Pie

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A delicious Blackberry Pie recipe.

• Author: Food Network
• Prep Time: :25
• Cook Time: :50
• Total Time: 2:35
• Yield: 6
• Category: Dessert
• Method: Baking

Ingredients

6 cups blackberries
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon lemon zest plus 1 tablespoon lemon juice
One 14.1-ounce box refrigerated rolled pie crusts (2 crusts)
All-purpose flour, for dusting
1/3 cup cornstarch
1 tablespoon unsalted butter, cut into small pieces
1 large egg, lightly beaten
1 tablespoon turbinado or raw sugar

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Instructions

1. Toss together the berries, granulated sugar, vanilla and lemon zest and juice in a large bowl. Let stand at room temperature for 20 minutes.
2. Preheat the oven to 400 degrees F. 
3. Meanwhile, unroll one pie crust and press it into a 9-inch pie plate. Roll out the other crust on a floured cutting board. Using a 2-inch round biscuit cutter, cut the entire crust into rounds, rerolling until all the dough is used (about 28 rounds). 
4. Sprinkle the cornstarch over the berry mixture and toss to combine. Pour the berry mixture into the crust and spread into an even layer. Dot the top with the butter pieces. Brush the border of the dough lightly with the egg wash. Place the rounds around the border of the pie plate, overlapping them slightly and using the egg wash as an adhesive when necessary. There will be empty space in the center. Crimp the edge of the pie. Brush the entire crust with the egg wash and sprinkle with the turbinado sugar. 
5. Put the pie plate on a baking sheet and bake until the center is set and the crust is golden brown, 45 to 50 minutes. Put on a wire rack to cool completely. Serve at room temperature. 

Notes

The baked pie can stand at room temperature overnight.