Blackberry Pie
User Reviews
5.0
9 reviews
Excellent
Blackberry Pie
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This homemade blackberry pie recipe is packed with juicy berries and topped with a sweet, crunchy streusel.
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Ingredients
for the filling:
- 6 cups fresh blackberries
- 1 cup sugar
- 1 tablespoon lemon juice
- ⅓ cup corn starch
for the pie crust:
- 1 cup flour
- ½ teaspoon salt
- ½ cup cold butter
- ¼ cup buttermilk, or milk plus a splash of vinegar
for the streusel:
- ½ cup flour
- 3 tablespoons sugar
- 3 tablespoons brown sugar
- 4 tablespoons melted butter
Instructions
- Preheat the oven to 350°F. Lightly grease a pie pan and set aside.
- To make the filling, add the berries, sugar, and lemon juice to a large saucepan and bring it to a simmer. Stir in the corn starch and cook until thickened. Let cool to room temperature before assembling the pie.
- While the filling is cooling, make the pie crust. In a medium bowl or the bowl of a stand mixer, mix the flour and salt. Grate the cold butter into the flour mixture, and cut in using a pastry blender or the paddle attachment, until the pieces of butter are no larger than pea sized. Add the buttermilk, and mix until the dough just starts to come together. Turn out onto a floured surface and gently work into a ball, handling as little as possible. Shape the dough into a disc. Wrap in plastic wrap and refrigerate at least twenty minutes, or until ready to use.
- To make the streusel, whisk the flour, sugar, and brown sugar together with a fork in a small bowl. Drizzle in the melted butter and whisk until the butter is blended in and the mixture is crumbly. Refrigerate until ready to use.
- To assemble the pie, roll the dough out on a lightly floured surface to fit your pie pan. Gently press the dough into the pie pan and roll or pinch the edges to form the crust. Pour the filling into the pie crust, spreading evenly. Sprinkle the streusel over the top in an even layer.
- Bake 55-60 minutes, or until the crust is golden brown, the streusel is browned, and the filling is bubbling and thick. Let cool completely before slicing and serving.
Notes
- Freeze unbaked pie. Assemble the pie as directed, but do not bake it. Place the pie on a baking sheet and freeze until the filling is firm. Carefully wrap the entire pie in several layers of plastic wrap, followed by a layer of aluminum foil.
- Freeze unbaked pie.
- Assemble the pie as directed, but do not bake it. Place the pie on a baking sheet and freeze until the filling is firm. Carefully wrap the entire pie in several layers of plastic wrap, followed by a layer of aluminum foil.
- Bake it directly from the freezer, adding 15-20 minutes to the baking time.
- Bake it directly from the freezer, adding 15-20 minutes to the baking time.
- Store baked pie. Let the pie cool at room temperature for about a day, then cover and refrigerate for up to 5 days or freeze for up to 3 months.
- Store baked pie.
- Let the pie cool at room temperature for about a day, then cover and refrigerate for up to 5 days or freeze for up to 3 months.
Nutrition Information
Show Details
Calories
440kcal
(22%)
Carbohydrates
67g
(22%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
46mg
(15%)
Sodium
293mg
(12%)
Potassium
224mg
(6%)
Fiber
6g
(24%)
Sugar
40g
(80%)
Vitamin A
773IU
(15%)
Vitamin C
23mg
(26%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 67g | 22% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 293mg | 12% |
| Potassium | 224mg | 5% |
| Fiber | 6g | 24% |
| Sugar | 40g | 80% |
| Vitamin A | 773IU | 15% |
| Vitamin C | 23mg | 26% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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