Classic Blackberry Pie
Indulge in the timeless charm of a Classic Blackberry Pie, where juicy blackberries are nestled in a golden, flaky homemade crust for a dessert that's equal parts nostalgic and irresistible. This recipe brings together the perfect balance of sweetness and tartness, enhanced by a touch of lemon juice and zest that brightens the filling. The buttery pie crust, crafted from scratch, encases the luscious blackberries, while a sprinkle of turbinado sugar adds a delightful crunch and caramelized finish. Whether served warm with a scoop of vanilla ice cream or enjoyed at room temperature, this pie is a celebration of seasonal fruit and rustic baking techniques. Perfect for family gatherings, holiday feasts, or just treating yourself, this classic blackberry pie is an impeccable choice for dessert lovers everywhere.
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Recipe Information
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
Instructions
Prepare the pie crust by combining 2 1/2 cups all-purpose flour, 1 teaspoon salt, and 1 tablespoon sugar in a large bowl.
Cut in 1 cup unsalted butter, using your fingers or a pastry cutter, until the mixture resembles coarse crumbs.
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.
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.
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.
Pour the blackberry mixture into the dough-lined pie pan and dot with 2 tablespoons butter, cut into small pieces.
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.
Whisk 1 egg with 1 tablespoon water to make an egg wash. Brush over the crust and sprinkle with 2 tablespoons turbinado sugar.
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.
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
Calories |
3320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.3 g | 171% | |
| Saturated Fat | 71.2 g | 356% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 2636 mg | 115% | |
| Total Carbohydrate | 506.2 g | 184% | |
| Dietary Fiber | 56.4 g | 201% | |
| Total Sugars | 219.2 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 362 mg | 28% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 1895 mg | 40% | |
*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.
