Classic Blackberry Pie

Indulge in the timeless flavors of summer with this Classic Blackberry Pie, a vibrant dessert that celebrates the sweet and tangy essence of fresh blackberries. Made with a flaky, buttery homemade pie crust and filled with a juicy blackberry filling enhanced by a touch of lemon zest and juice, this recipe strikes the perfect balance between sweetness and tartness. The pie is topped with a golden, sugared crust that adds a delightful crunch, making each bite a true treat. Whether served warm with a scoop of vanilla ice cream or savored on its own, this pie is a show-stopping centerpiece for any occasion. Easy to prepare with simple ingredients, this blackberry pie is destined to become a family favorite.

Nutriscore Rating: 65/100

Prep Time:45 mins

Cook Time:50 mins

Total Time:95 mins

Servings: 8

Ingredients

• 2.5 cups all-purpose flour
• 0.75 cup granulated sugar
• 1 teaspoon salt
• 1 cup unsalted butter
• 0.5 cup ice water
• 6 cups blackberries
• 0.25 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons butter
• 1 whole egg
• 1 tablespoon water
• 2 tablespoons turbinado sugar

Directions

Step 1

Prepare the pie crust by combining 2 1/2 cups all-purpose flour, 1 teaspoon salt, and 1 tablespoon sugar in a large bowl.

Step 2

Cut in 1 cup unsalted butter, using your fingers or a pastry cutter, until the mixture resembles coarse crumbs.

Step 3

Gradually add 1/2 cup ice water, one tablespoon at a time, mixing until dough begins to hold together. Divide the dough in half, press into disks, wrap in plastic, and refrigerate for at least 30 minutes.

Step 4

Preheat the oven to 375°F (190°C). In a bowl, mix 6 cups blackberries with 3/4 cup granulated sugar, 1/4 cup cornstarch, 1 tablespoon lemon juice, and 1 teaspoon lemon zest. Stir until well coated.

Step 5

Roll out one dough disk on a floured surface to fit a 9-inch pie pan. Transfer to the pie pan, leaving excess over the edge.

Step 6

Pour the blackberry mixture into the dough-lined pie pan and dot with 2 tablespoons butter, cut into small pieces.

Step 7

Roll out the second dough disk. Place over the filling and trim overhang to 1 inch. Fold under and crimp edges as desired to seal.

Step 8

Whisk 1 egg with 1 tablespoon water to make an egg wash. Brush over the crust and sprinkle with 2 tablespoons turbinado sugar.

Step 9

Cut several slits in the top crust to allow steam to escape. Bake for 50 minutes, or until crust is golden and filling is bubbly.

Step 10

Cool on wire rack for at least 2 hours before serving to allow filling to set. Serve the pie warm or at room temperature.

Nutrition Facts

Serving size	(1737.8g)

Amount per serving	% Daily Value*
Calories	3320.2

Total Fat 133.3g	0%
Saturated Fat 71.2g	0%
Polyunsaturated Fat 5.0g
Cholesterol 509.8mg	0%
Sodium 2636.1mg	0%
Total Carbohydrate 506.2g	0%
Dietary Fiber 56.4g	0%
Total Sugars 219.2g
Protein 50.6g	0%

Vitamin D 52.5IU	0%
Calcium 361.8mg	0%
Iron 20.4mg	0%
Potassium 1895.3mg	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: 35.0%

Protein: 5.9%

Carbs: 59.1%