Description
This blackberry pie features a mouthwatering blend of fresh blackberries and a buttery crust, creating a perfect dessert for gatherings or family dinners. It’s easy to prepare and delivers irresistible flavors that everyone will love!
Ingredients
Scale
- 2 recipes all butter pie crust, from a package or from scratch
- 1 egg, for eggwash
- 12 tablespoons (170g) cold unsalted butter, diced or grated
- â…” cup (133g) granulated sugar
- 1 ½ cups (186g) all-purpose flour
- Pinch salt
- 5 cups blackberries, about 24 ounces or 650g
- â…” cup (133g) granulated sugar, plus more for sprinkling
- 1 tablespoon lemon juice
- ¼ teaspoon ground cinnamon
- 4 tablespoons (30g) cornstarch
Instructions
- Roll out both pie crusts into circles about 9-10 inches in diameter. Place one crust in a 9-inch pie plate and chill both the plate and crust for at least 30 minutes.
- Take the rolled-out pie crust from the refrigerator and slice it into strips, approximately ½-¾ inches wide. Chill the strips for an additional 10 minutes.
- Prepare the blackberry filling as indicated. Pour the filling into the chilled pie crust.
- Using the chilled strips, start placing every other strip over the pie filling, evenly spaced.
- Fold back every other strip and lay the shortest remaining strip perpendicular to those already placed. Flatten the folded strips back down.
- Repeat the folding and placing process for the remaining strips until the filling is covered. Crimp the edges of the pie as desired.
- Brush the crust with eggwash and sprinkle sugar on top. Use a pie shield to cover the edges.
- Bake the pie on a cookie sheet at 425°F for 10 minutes, then reduce to 350°F and bake for 35-45 minutes until the crust is lightly golden.
Notes
For a sweeter filling, consider adding an extra tablespoon of sugar to the blackberries.
A sprinkle of sea salt on top before baking enhances the flavor profile.
Serve warm with a scoop of vanilla ice cream for a delicious dessert.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 12g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 90mg