Blackberry Pie Iii
Indulge in the sweet-tart harmony of *Blackberry Pie III*, a timeless dessert bursting with fresh, juicy blackberries encased in a perfectly flakey double crust. This recipe effortlessly balances simplicity and sophistication, with a heavenly filling infused with lemon juice for a bright citrus twist and thickened using a combination of all-purpose flour and cornstarch for the ideal texture. A buttery crust brushed with a luscious egg wash ensures a golden, glossy finish that will make your pie the centerpiece of any gathering. Ready in just over an hour, this homemade blackberry pie makes the perfect summer treat and pairs beautifully with a scoop of creamy vanilla ice cream or cloud-like whipped cream. Whether you're entertaining guests or treating yourself, "Blackberry Pie III" will be your go-to recipe for a crowd-pleasing, bakery-quality dessert.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 cups Fresh blackberries
- 1 cup Sugar
- 1 third cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 2 tablespoons Unsalted butter
- 2 9-inch rounds Pie crust
- 1 Egg
- 1 tablespoon Water
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the blackberries, sugar, flour, and cornstarch. Stir gently to coat the berries evenly.
Add the lemon juice and toss lightly. Let the mixture sit for 10 minutes to allow the berries to release some of their juices.
Line a 9-inch pie pan with one of the pie crust rounds, gently pressing it into the pan.
Spoon the blackberry filling into the crust, spreading it evenly. Dot the top with small pieces of butter.
Cover the filling with the second pie crust round. Trim any excess dough and press the edges together to seal. Crimp as desired for decoration.
Cut a few small slits in the top crust to allow steam to escape during baking.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the top of the pie crust with the egg wash for a golden finish.
Place the pie on the middle rack of the oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
If the edges of the crust are browning too quickly, cover them with foil or a pie shield halfway through baking.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This allows the filling to set properly.
Serve the blackberry pie warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
2742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.5 g | 126% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 1315 mg | 57% | |
| Total Carbohydrate | 435.4 g | 158% | |
| Dietary Fiber | 47.1 g | 168% | |
| Total Sugars | 251.4 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 289 mg | 22% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1532 mg | 33% | |
*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.
