Marry This Blackberry Pie Recipe is a juicy and classic recipe, which is made with fresh blackberries and a hint of lemon. It’s the perfect summer dessert, ready in about 1 hour and 15 minutes, plus macerating and cooling time.
Jump to RecipeBlackberry Pie Recipe Ingredients
- 6 cups fresh blackberries (4 (6-oz.) containers)
- 3/4 cup granulated sugar
- 2 tsp. lemon zest plus 1 tbsp. lemon juice
- All-purpose flour, for dusting
- 1 recipe All-Butter Pie Crust (2 crusts)
- 1/4 cup cornstarch
- 1/4 tsp. kosher salt
- 2 Tbsp. salted butter
- 1 large egg, lightly beaten
- 2 Tbsp. turbinado sugar
How To Make Blackberry Pie Recipe
- Macerate the berries: In a large bowl, combine the blackberries, granulated sugar, lemon zest, and lemon juice. Cover and let sit at room temperature for 1 hour to draw out the juices.
- Prepare the oven and crusts: Position a rack in the lower third of the oven and preheat to 425°F. On a floured surface, roll out one pie crust into a 12-inch round and fit it into a 9-inch pie dish. Roll out the second crust into a 10-inch round and refrigerate it.
- Thicken the filling: Drain the blackberries, reserving about ½ cup of the liquid. In a medium saucepan, whisk the cornstarch and salt into the reserved blackberry juice. Bring to a boil, stirring constantly, until thickened. Whisk in the butter, then pour the mixture over the drained blackberries and fold to combine.
- Assemble the pie: Scoop the blackberry mixture into the pie crust. Place the remaining pie crust over the top. Trim the excess dough, crimp the edges to seal, and cut a few vent holes in the top.
- Bake the pie: Brush the top crust with the beaten egg and sprinkle with turbinado sugar. Bake on a preheated baking sheet for 50 minutes to 1 hour, until the filling is bubbly and the crust is deeply golden.
- Cool completely: Allow the pie to cool to room temperature on a wire rack for at least 4 hours before slicing.
Recipe Tips
- How to get a non-soggy bottom crust? The key is to cook the cornstarch slurry on the stovetop first to thicken the juices before they go into the pie. This prevents the bottom crust from becoming soggy during baking.
- Can I use frozen blackberries? Yes. Thaw the blackberries completely and drain them well before macerating them with the sugar and lemon.
- How do I know when the pie is done? The pie is ready when the crust is a deep golden brown and you can see the thickened filling actively bubbling through the vents you cut in the top.
- Why is it important to let the pie cool completely? This is the most crucial step for a clean slice! The filling needs several hours to cool and fully set. Slicing into a warm pie will result in a runny filling.
What To Serve With Blackberry Pie
This classic summer pie is delicious on its own, but it’s even better with a creamy topping.
- A scoop of vanilla bean ice cream
- A dollop of fresh, unsweetened whipped cream
- A drizzle of heavy cream
How To Store Blackberry Pie
- Refrigerate: Once cooled, cover the pie loosely with plastic wrap or foil. It can be stored in the refrigerator for up to 4 days.
Blackberry Pie Nutrition Facts
- Calories: 450 kcal
- Carbohydrates: 65g
- Protein: 5g
- Fat: 20g
- Saturated Fat: 12g
- Sodium: 350mg
- Fiber: 8g
- Sugar: 35g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Macerating is the process of tossing fruit with sugar and letting it sit. The sugar draws out the natural juices from the fruit, creating a flavorful syrup and softening the fruit.
Absolutely. To save time, you can use a refrigerated or frozen double pie crust.
Yes, a lattice top would be beautiful. Instead of placing the second crust on whole, cut it into strips and weave them over the filling.
Try More Recipes:
Blackberry Pie Recipe
Course: DessertCuisine: AmericanDifficulty: Easy8
servings20
minutes1
hour450
kcalA classic, juicy blackberry pie with a perfectly flaky, all-butter crust and a sweet, vibrant filling made from fresh summer berries.
Ingredients
6 cups fresh blackberries
3/4 cup granulated sugar
2 tsp. lemon zest & 1 tbsp. lemon juice
1 recipe All-Butter Pie Crust (2 crusts)
1/4 cup cornstarch
1/4 tsp. kosher salt
2 Tbsp. salted butter
1 large egg, beaten
2 Tbsp. turbinado sugar
Directions
- Macerate blackberries with sugar and lemon for 1 hour.
- Preheat oven to 425°F. Line a 9-inch pie dish with one crust.
- Drain the berries, reserving 1/2 cup of juice. Cook the juice with cornstarch and salt until thick, then stir in butter.
- Fold the thickened juice mixture back into the drained berries.
- Pour the filling into the crust, top with the second crust, trim, crimp, and cut vents.
- Brush with egg wash, sprinkle with turbinado sugar, and bake for 50-60 minutes until golden and bubbly.
- Let cool completely for at least 4 hours before slicing.
Notes
- Macerating the berries is a key step to draw out their juices for the filling.
- Cooking the cornstarch slurry on the stove before adding it to the pie is the secret to a non-runny filling.
- The pie must cool completely for several hours to allow the filling to set properly.
- Baking the pie on a preheated, foil-lined baking sheet will help crisp the bottom crust and catch any drips.
