Bev's Bodacious Blackberry Bounty Pie

Dive into the blissful sweetness of summer with *Bev's Bodacious Blackberry Bounty Pie*! Bursting with six cups of plump, juicy blackberries, this pie harmonizes the tart brightness of lemon juice and zest with a perfectly balanced blend of granulated and light brown sugars. Encased in a flaky, golden crust—whether store-bought or homemade—it boasts a rich, buttery filling thickened with cornstarch for just the right consistency. Adorned with a lattice top or classic full crust, brushed with a shimmering egg wash and sprinkled with optional turbinado sugar, the result is both rustic and elegant. This easy-to-make pie bakes to bubbly perfection in under an hour, and its cooling time ensures a perfectly set slice every time. Serve with whipped cream or vanilla ice cream for the ultimate dessert experience. Perfect for holidays, backyard gatherings, or any time you crave a slice of berry heaven, this pie is a showstopper that will have everyone asking for seconds.

Nutriscore Rating: 65/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 8

Ingredients

• 6 cups blackberries
• 0.75 cup granulated sugar
• 0.25 cup light brown sugar
• 0.25 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons unsalted butter
• 2 disks store-bought or homemade pie crust
• 1 large egg
• 1 tablespoon water
• 1 tablespoon turbinado sugar (optional for topping)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large mixing bowl, combine the blackberries, granulated sugar, light brown sugar, cornstarch, lemon juice, and lemon zest. Gently toss until the blackberries are evenly coated. Let this filling sit for 15 minutes to allow the flavors to meld.

Step 3

On a floured surface, roll out one of the pie crust disks to fit a 9-inch pie dish. Carefully transfer it to the dish, pressing it gently into the edges. Trim any excess dough hanging over the sides.

Step 4

Pour the blackberry filling into the prepared pie crust, spreading it out evenly. Dot the filling with small pieces of the butter.

Step 5

Roll out the second pie crust disk and place it over the filling. You can either leave it whole and cut slits for ventilation or create a lattice pattern for a decorative look.

Step 6

Trim the excess dough from the top crust, leaving about a 1/2-inch overhang. Tuck the overhang under the bottom crust edge and crimp to seal.

Step 7

In a small bowl, whisk together the egg and water to create an egg wash. Brush it evenly over the top crust. If desired, sprinkle with turbinado sugar for a golden, crunchy finish.

Step 8

Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 45–50 minutes, or until the crust is golden brown and the filling is bubbly.

Step 9

Allow the pie to cool for at least 2 hours before slicing. This helps the filling set properly.

Step 10

Serve the pie at room temperature or slightly warmed, with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.

Nutrition Facts

Serving size	(1715.8g)

Amount per serving	% Daily Value*
Calories	3963.8

Total Fat 175.2g	0%
Saturated Fat 55.2g	0%
Polyunsaturated Fat 4.5g
Cholesterol 281.5mg	0%
Sodium 2415.3mg	0%
Total Carbohydrate 579.7g	0%
Dietary Fiber 54.1g	0%
Total Sugars 256.4g
Protein 47.4g	0%

Vitamin D 53.8IU	0%
Calcium 380.8mg	0%
Iron 17.1mg	0%
Potassium 1868.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.6%

Protein: 4.6%

Carbs: 56.8%