Homemade Blackberry Pie
User Reviews
5
Homemade Blackberry Pie
Description
Homemade Blackberry Pie features a filling of fresh or frozen blackberries mixed with granulated sugar, cinnamon, and cornstarch, which thickens the juicy berry mix as it bakes. The double crust, whether homemade or store-bought, encloses the filling and is brushed with an egg yolk wash to develop a glossy, golden crust. Baking at 375°F until the crust is brown and filling bubbly creates a classic pie with balanced sweetness and spice.
The texture contrasts a flaky, buttery pie crust with the tender, jammy blackberry interior. The cinnamon adds warmth to the bright fruit flavors. The pie is best served after cooling for at least four hours at room temperature, allowing the filling to firm up for easier slicing.
This pie can be stored covered in the refrigerator for up to three days. It is enjoyable cold or gently reheated in the microwave for a warm dessert. Adjust sugar and cornstarch amounts based on the sweetness and juiciness of the berries used.
Ingredients
- 5 to 6 cups blackberry fresh or frozen
- ½ cup granulated sugar *see note
- 3 to 4 tablespoons cornstarch *see note
- ¼ teaspoon cinnamon
- 2 tablespoons butter
- 1 pie crust homemade or store bought, double
- 1 egg yolk
Instructions
- If making homemade pie crust, prepare the crust according to recipe directions.
- Preheat oven to 375°F.
- Roll half of the crust into a 12-inch circle. Line a 9-inch pie plate with the rolled crust.
- In a large bowl, gently toss blackberries, sugar, cornstarch, and cinnamon together. Pour into the pie crust. Cut up the butter and dot it over the berries.
- Roll the remaining crust and place over top of the pie. Cut the crusts to the edge of the pie plate and gently fold the edges to seal.
- Whisk the egg yolk with 1 tablespoon of water and brush over the pie.
- Place the pie plate on a large baking pan (lined with parchment paper if you'd like) and bake for 45-55 minutes or until the crust is golden and the filling is bubbly.
- Remove from the oven and place on a cooling rack. Cool at least 4 hours at room temperature.
Notes
- Adjust sugar amount based on blackberry sweetness to avoid overly sweet or tart pie.
- Cornstarch quantity depends on berry juiciness; increase if berries are very juicy to prevent a runny filling.
- All-purpose flour can be used as an alternative thickener; increase amount if using flour.
- Leftover pie keeps for up to 3 days refrigerated and can be served cold or reheated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 228 | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 32mg | 11% |
| Sodium | 112mg | 5% |
| Potassium | 170mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 17g | 34% |
| Vitamin A | 313IU | 6% |
| Vitamin C | 19mg | 21% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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