Blackberry Pie
This Blackberry Pie features a filling of fresh blackberries mixed with sugar, cornstarch, lemon juice, and cinnamon to create a thickened, balanced fruit base. It uses two pie crusts, with the top crust crafted into a decorative lattice pattern. The pie bakes until golden, and butter is dotted over the filling before baking for added richness. An egg-milk wash and sanding sugar on the crust give it a glossy, textured finish. The baking process includes temperature adjustments to ensure even browning and a cooked filling.
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
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 325
% 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.