Country Style Fresh Blackberry Pie
Experience the irresistible charm of a homemade Country Style Fresh Blackberry Pie, where tender, flaky crust cradles a luscious filling bursting with the natural sweetness of fresh blackberries. Infused with a hint of ground cinnamon and brightened with a splash of fresh lemon juice, this pie balances sweetness and tang beautifully. A hint of brown sugar deepens the flavor, while cornstarch ensures the filling thickens to perfection. Whether topped with a classic lattice design or a golden double crust brushed with a glistening egg wash, this pie bakes to a picture-perfect finish in just under an hour. Serve this classic dessert warm or at room temperature, paired with creamy vanilla ice cream or a dollop of whipped cream for the ultimate comforting treat. Perfect for summer gatherings or holiday tables alike, this rustic berry pie is a showstopper that celebrates the season’s freshest flavors.
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Recipe Information
Ingredients
- 5 cups Fresh blackberries
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 0.25 cup Cornstarch
- 1 teaspoon Ground cinnamon
- 1 tablespoon Fresh lemon juice
- 2 9-inch rounds Pie crust (homemade or store-bought)
- 2 tablespoons Unsalted butter
- 1 Egg
- 1 tablespoon Water
- 1 tablespoon Coarse sugar (optional, for topping)
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the fresh blackberries, granulated sugar, brown sugar, cornstarch, ground cinnamon, and lemon juice. Gently stir until the blackberries are well-coated and set aside to macerate for 10 minutes.
3. Roll out one of the pie crusts and fit it into a 9-inch pie dish. Trim any excess dough that hangs over the edges, leaving about 1/2 inch to crimp later.
4. Pour the prepared blackberry filling into the pie crust, making sure to distribute the berries evenly. Dot the top of the filling with small pieces of the unsalted butter.
5. Roll out the second pie crust and carefully lay it over the blackberry filling. Alternatively, you can cut the top crust into strips to create a lattice pattern. If using a full top crust, cut slits into it to allow steam to escape during baking.
6. Trim the edges of the top and bottom pie crusts, leaving about 1/2 inch. Tuck the edges under and crimp them together using your fingers or a fork.
7. In a small bowl, whisk together the egg and water to create an egg wash. Brush the egg wash evenly over the top crust to help it brown beautifully in the oven. Sprinkle coarse sugar on top if desired.
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 bubbling.
9. Remove the pie from the oven and allow it to cool for at least 2 hours before serving. This will help the filling set up and make it easier to slice.
10. Serve the blackberry pie at room temperature or slightly warm, with a scoop of vanilla ice cream or a dollop of whipped cream if desired. Enjoy!
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 325 mg | 14% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 34.0 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 231 mg | 5% | |
*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.
