Description

This Blackberry Pie features a delicious combination of fresh blackberries, a buttery crust, and a touch of lemon juice. It’s simple to prepare and an ideal dessert for family gatherings or cozy evenings at home. Enjoy the irresistible flavor of homemade pie with this easy-to-follow recipe!

Ingredients

Scale

2 recipes all butter pie crust, from a package or from scratch
1 egg, for eggwash
12 tablespoons (170g) cold unsalted butter, diced or grated
⅔ cup (133g) granulated sugar
1 ½ cups (186g) all-purpose flour
Pinch salt
5 cups blackberries (about 24 ounces or 650g)
⅔ cup (133g) granulated sugar, plus more for sprinkling
1 tablespoon lemon juice
¼ teaspoon ground cinnamon
4 tablespoons (30g) cornstarch

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Instructions

Roll out the pie crusts into circles about 9-10 inches in diameter.
Place one pie crust in a standard 9-inch pie plate and chill both for at least 30 minutes.
Slice the rolled-out crust into strips, about 1/2 to 3/4 inch wide, and chill for an additional 10 minutes.
Prepare the blackberry filling and add it to the chilled pie crust.
Remove the sliced crust from the refrigerator and arrange the strips across the pie.
Fold back every other strip and place the shortest strip perpendicular to those already laid down.
Continue alternating the folding process until the pie is fully covered with the strips, then crimp the edges if desired.
Brush the crust with eggwash, sprinkle sugar on top, and cover the edges with a pie shield.
Bake in a preheated oven at 425°F for 10 minutes, then reduce to 350°F for 35-45 minutes until the crust begins to turn golden.

Notes

Ensure the butter is cold to achieve a flaky crust.
For a sweeter pie, increase the sugar slightly depending on the sweetness of the blackberries.
Serving it warm with a scoop of vanilla ice cream enhances the experience.

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 14g
Sodium: 150mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 5g
Protein: 3g
Cholesterol: 50mg