Description
This Blackberry Pie features irresistible flavor and a simple preparation method. Made with fresh blackberries and a buttery crust, it’s perfect for a quick dessert or a comforting treat.
Ingredients
Scale
- 2 recipes all butter pie crust, from a package or from scratch
- 1 egg, for egg wash
- 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
Instructions
- Roll out two pie crusts into 9-10 inch circles. Place one crust in a 9-inch pie plate and chill for at least 30 minutes.
- Slice the rolled out pie crust into strips, about 1/2-3/4 inch wide, and chill for an additional 10 minutes.
- Prepare the filling and pour it into the chilled pie crust.
- Arrange the sliced strips over the pie, spacing them evenly.
- Fold back alternating strips and place the shortest remaining strip perpendicular. Flatten the folded strips.
- Repeat with the remaining strips, alternating folding, until all crust is used. Crimp the edges as desired.
- Brush the crust with egg wash and sprinkle sugar on top. Cover edges with a pie shield and bake on a cookie sheet.
- Bake at 425°F for 10 minutes, then reduce to 350°F for another 35-45 minutes until the crust is lightly golden.
Notes
Ensure the butter is very cold for a flaky pie crust.
You can add a scoop of vanilla ice cream on top when serving for extra indulgence.
Let the pie cool slightly before slicing to allow the filling to set.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 60mg