Blackberry Pie Ii
Indulge in the rustic charm of homemade goodness with Blackberry Pie II, the perfect dessert to highlight the vibrant sweetness of fresh blackberries. This classic double-crust pie features a luscious filling made from 5 cups of juicy blackberries, delicately sweetened with sugar, thickened with a touch of cornstarch and flour, and brightened with a hint of lemon juice. Encased in a golden, flaky pie crust, which can be brushed with milk and sprinkled with sugar for a sparkling finish, this pie bakes to perfection with a bubbling, jammy center and a crisp, buttery crust. Easy to prepare in just under an hour of hands-on time, Blackberry Pie II is a show-stopping treat for family gatherings, summer picnics, or holiday feasts. Serve it warm or chilled, paired with creamy vanilla ice cream or whipped cream for a timeless dessert experience that’s both comforting and irresistible.
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Recipe Information
Ingredients
- 5 cups blackberries
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter
- 1 package pie crust dough (for a double crust)
- 1 tablespoon milk (optional, for brushing)
- 1 teaspoon granulated sugar (optional, for sprinkling)
Instructions
Preheat your oven to 375°F (190°C).
Roll out half of the pie crust dough and fit it into a 9-inch pie dish. Trim any excess dough around the edges and set it aside.
In a large bowl, combine the blackberries, granulated sugar, cornstarch, flour, and lemon juice. Mix gently until the blackberries are evenly coated.
Transfer the blackberry mixture into the prepared pie crust, spreading it out evenly.
Dot the blackberry filling with small pieces of the unsalted butter.
Roll out the second half of the pie crust dough and place it over the filling. Trim and crimp the edges as desired, ensuring a tight seal. You can create a lattice design if preferred.
Cut a few small slits or poke holes in the top crust to allow steam to escape.
If desired, brush the top crust with milk for a golden finish and sprinkle with granulated sugar for extra sweetness.
Place the pie on a baking sheet to catch any drips, then bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for at least 2 hours before serving to let the filling set.
Slice and serve plain or with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
3804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.2 g | 190% | |
| Saturated Fat | 74.3 g | 372% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 1618 mg | 70% | |
| Total Carbohydrate | 597.3 g | 217% | |
| Dietary Fiber | 50.3 g | 180% | |
| Total Sugars | 252.4 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 285 mg | 22% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1473 mg | 31% | |
*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.
