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Homemade Blackberry Pie with a buttery, flaky crust loaded with fresh juicy berries.
Nothing says home like a hand crafted pie.
Blackberry cobbler and blackberry pie are some of our favorite fresh fruit desserts.
We continued the tradition of berry picking with our kids.
How do you make blackberry pie?
For homemade pie crust, you will need:
- all-purpose flour
- granulated sugar
- solid shortening, like Crisco
- unsalted butter
- ice water
For the blackberry pie filling, you will need:
- granulated sugar
- lemon zest and lemon juice
- 1/2 a grated apple
- unsalted butter
- 1 egg
- coarse sugar
Why do you add 1/2 a grated apple to the filling?
Taste your blackberries and adjust the amount of sugar needed.
How can you keep the bottom crust from being soggy?
- Bake the pie in an aluminum pie pan that conducts heat very well;
- Don’t let the finished pie sit around for a long time before baking;
- Place the unbaked pie onto a preheated, hot stone baking pan. If you don’t have a pizza stone, use a good heavy baking sheet.
- By searing the bottom of the pie crust on a hot stone, you start the baking process before the juicy filling has a chance to soak in.
This process helps a lot, so I hope you’ll give it a try!
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- 1 recipe Double Pastry Crust (see note)
- 5-6 cups blackberries about 4 pints
- ¾ cup sugar
- 2 tablespoons cornstarch
- pinch of salt
- ¼ teaspoon cinnamon
- juice and zest of 1 lemon
- ½ apple peeled, cored and grated
- 1 tablespoon unsalted butter cut into 4-6 pieces
- 1 egg lightly beaten mixed with 1 tablespoon milk for brushing on the pastry
- coarse sugar for sprinkling on the pastry
- Pick over the berries removing any debris. Rinse in cool water and drain well. Place the berries in a large mixing bowl. In a small bowl whisk together the sugar, cornstarch, salt and cinnamon. Sprinkle the sugar mixture over the berries. Add the grated apple, lemon juice and zest to the berries. Gently toss with a spatula until blended. Set aside for about 30 minutes while preparing the crust.
- Preheat the oven to 400°F. Place a baking stone or baking sheet in the oven to preheat.
- Roll out ½ the pastry and fit into the bottom of a 9-inch deep-dish pie plate. Fill the crust with the blackberry mixture, then dot with the butter. Top the pie with the remaining crust by weaving a lattice design or cut slits to vent a solid crust. Brush the egg wash over the top pastry. Lightly sprinkle sugar on top.
- Bake the pie on the preheated pan for 30 minutes at 400°F then reduce the temperature to 350°F and bake an additional 30 minutes. Tent the pie crust with foil for the last 20 minutes of baking to prevent over-browning. The pie is done when the blackberry filling is bubbling and thickened, and the crust golden brown.
- Cool to room temperature, slice and serve. Top with ice cream or whipped cream, if desired. Store leftovers in the refrigerator.
- We recommend using our Perfect Pie Crust Recipe (with how-to VIDEO)
Finally, here are a few more blackberries recipes you might enjoy:
Individual Blackberry Tarts ~ juicy, ripe blackberries nestled in a buttery, flaky crust for an iconic summer dessert.
Blackberry & Brie Mini Pizzas – Soft yeasty dough is topped with caramelized onions, gooey brie cheese, fresh blackberries and walnuts. The mini-pizzas are baked until golden brown and crispy around the edges, then finished with fresh ground black pepper, arugula and a drizzle of good quality balsamic vinegar