Low Sodium Classic Blackberry Pie
Indulge in the timeless charm of a **Low Sodium Classic Blackberry Pie**, a guilt-free twist on a nostalgic favorite that celebrates the full-bodied flavor of fresh summer blackberries. This recipe keeps things light with a reduced sodium content while maintaining the perfect balance of sweetness and tartness, thanks to a splash of lemon juice and zest. Encased in a golden, flaky pie crust, the juicy blackberry filling is thickened with cornstarch for that signature luscious texture. A sparkling sugar finish and buttery undertones make this pie irresistible—and it’s surprisingly simple to prepare! Perfect for gatherings or a cozy dessert, this low-sodium treat pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Ready in just over an hour and serving up to 8, it’s an essential recipe for berry season. Keywords: low sodium pie, blackberry dessert, easy homemade pie, summer fruit recipes.
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Recipe Information
Ingredients
- 6 cups Fresh blackberries
- 1 cup Granulated sugar
- 3 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Lemon zest
- 2 tablespoons Unsalted butter
- 2 9-inch Pie crust, refrigerated or homemade
- 1 large Egg
- 1 tablespoon Water
- 2 tablespoons Granulated sugar (for sprinkling)
Instructions
Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine blackberries, 1 cup sugar, cornstarch, lemon juice, and lemon zest. Stir gently until the blackberries are evenly coated.
On a lightly floured surface, roll out one of the pie crusts and fit it into a 9-inch pie pan, trimming any excess dough.
Pour the blackberry mixture into the prepared pie crust, distributing the filling evenly.
Dot the filling with small pieces of unsalted butter.
Roll out the second pie crust and place it over the filling. Trim excess, then crimp the edges to seal. Cut small slits in the top crust to allow steam to escape.
In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash.
Brush the top crust with the egg wash and sprinkle with 2 tablespoons of sugar for a sparkling finish.
Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 15 minutes.
Reduce the oven temperature to 375°F (190°C) and bake for an additional 30 minutes, or until the crust is golden brown and the filling is bubbly.
If the edges of the crust brown too quickly, cover them with strips of aluminum foil to prevent over-browning.
Remove the pie from the oven and allow it to cool on a wire rack for at least 1 hour before serving.
Nutrition Facts
Calories |
1774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 231 mg | 10% | |
| Total Carbohydrate | 346.4 g | 126% | |
| Dietary Fiber | 46.8 g | 167% | |
| Total Sugars | 268.6 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 293 mg | 23% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1515 mg | 32% | |
*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.
