Fresh Blackberry Pie
Bursting with the vibrant flavors of summer, this Fresh Blackberry Pie is a stunning dessert that pairs juicy blackberries with a buttery, flaky crust. Sweetened with a blend of granulated and light brown sugars, and thickened with cornstarch for the perfect consistency, the filling is enhanced by a hint of ground cinnamon and a splash of zesty lemon juice for balance. Topped with a golden, sugary crust brushed with an egg wash, this pie bakes to perfection, its aromatic filling bubbling just beneath the surface. Ready in just 30 minutes of prep time and perfect for any occasion, this homemade pie is a crowd-pleaser whether served warm with vanilla ice cream or chilled on its own. It’s the ultimate way to elevate simple blackberries into a show-stopping dessert.
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Recipe Information
Ingredients
- 6 cups blackberries
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar
- 0.25 cup cornstarch
- 0.5 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter
- 2 9-inch pie crust (premade or homemade)
- 1 large egg
- 1 tablespoon water
- 2 teaspoons coarse sugar (for sprinkling)
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, mix the blackberries, granulated sugar, light brown sugar, cornstarch, ground cinnamon, and lemon juice until the blackberries are evenly coated. Set aside for 10 minutes to allow the juices to combine.
On a lightly floured surface, roll out one pie crust and fit it into a 9-inch pie pan, letting the excess dough hang over the edges. Trim the edges if necessary.
Spoon the blackberry filling into the prepared pie crust, ensuring it is evenly distributed.
Dot the filling with small pieces of the unsalted butter.
Roll out the second pie crust and carefully lay it over the blackberry filling. Use a knife or scissors to trim the edges of the top crust, leaving about 1/2 inch overhang. Fold and crimp the edges to seal the pie.
Using a sharp knife, cut a few slits in the top crust to create vents for steam to escape.
In a small bowl, whisk together the egg and water to create an egg wash. Brush the top crust and edges of the pie with the egg wash.
Sprinkle the brushed crust with coarse sugar to add texture and sweetness.
Place the pie on the middle rack of the preheated oven and bake for 45–50 minutes, or until the crust is golden brown and the blackberry filling is bubbling.
If the edges of the pie start to brown too quickly, cover them with foil halfway through baking.
Remove the pie from the oven and let it cool for at least 2–3 hours to allow the filling to set properly before slicing.
Serve the blackberry pie on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 212 mg | 9% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 33.2 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 269 mg | 6% | |
*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.
