Blackberry Pie
User Reviews
5
Blackberry Pie
Description
The pie begins with fresh blackberries tossed in sugar to draw out sweetness, combined with cornstarch to thicken the berry juices when baked. Lemon juice brightens the fruit flavor and balances sweetness, while cinnamon adds subtle warmth. The bottom pie crust is chilled before filling, helping it maintain structure during baking. The blackberry mixture is poured into this crust, then topped with thinly sliced butter distributed evenly to enrich the filling.
The second pie crust is cut into strips to form a lattice top that allows steam to escape and reveals the filling underneath. Edges are sealed and crimped to prevent leakage. An egg and milk wash coats the crust, providing a golden shine and binding coarse sanding sugar sprinkled on top, enhancing texture and sweetness.
Baking involves a first 30-minute period at 375°F to set the crust and start cooking, followed by a 30-minute bake at 350°F to finish cooking the filling without burning the crust. A foil tent can be used toward the end of baking to prevent excessive browning while still allowing thorough baking.
Ingredients
- 6 cups blackberry 24 ounces, fresh
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 2 pie crust
- 1 tablespoon butter
- 1 large egg
- 1 tablespoon milk
- 1 tablespoon sanding sugar coarse
Instructions
- Pre-heat oven to 375 degrees.
- In a large bowl gently toss the blackberries, sugar, cornstarch, lemon juice and cinnamon.
- Let sit while you prepare your crust.
- Line your pie tin with your first crust and keep it in the refrigerator while you make the lattice topping.
- Make a lattice topping with your second crust (see directions above).
- Add the blackberry filling to the pie plate.
- Cut the tablespoon of butter into thin slices and distribute evenly over the pie filling.
- Cover with the lattice crust then fold the edges of the lattice topping under the back of the bottom layer of pie crust and pinch them together to seal them together.
- Beat egg and milk together and brush it onto the pie crust.
- Sprinkle coarse sanding sugar over the top pie crust.
- Bake at 375 degrees for 30 minutes then at 350 degrees for an additional 30 minutes.
- If your pie is browning too quickly tent it lightly with a piece of foil to prevent additional browning (do not remove it from the oven sooner).
- Cool pie before slicing so the filling can thicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 50g | 17% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 21mg | 7% |
| Sodium | 184mg | 8% |
| Potassium | 224mg | 5% |
| Fiber | 7g | 28% |
| Sugar | 19g | 38% |
| Vitamin A | 261IU | 5% |
| Vitamin C | 23mg | 26% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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