Old Fashioned Blackberry Pie
Indulge in the timeless charm of an Old Fashioned Blackberry Pie, a dessert that highlights the pure, natural sweetness of juicy blackberries in every bite. This classic pie combines a luscious filling of fresh blackberries sweetened with granulated and brown sugar, brightened with a hint of lemon juice, and spiced with a touch of warm cinnamon. Enveloped in a flaky, buttery crust, the pie’s golden top glistens with an egg wash and optional coarse sugar for a beautiful finishing touch. Perfected with a slice-and-serve approach after a couple of hours of cooling, this nostalgic treat is ideal for summer gatherings, cozy family dinners, or any time you crave a slice of homemade decadence. For an extra level of indulgence, serve it with a scoop of creamy vanilla ice cream or a dollop of whipped cream. Simple, rustic, and utterly irresistible, this pie brings the flavors of a classic blackberry harvest to your table.
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Recipe Information
Ingredients
- 6 cups Fresh blackberries
- 0.75 cup Granulated sugar
- 2 tablespoons Brown sugar
- 0.25 cup Cornstarch
- 1 tablespoon Fresh lemon juice
- 0.5 teaspoon Ground cinnamon
- 0.125 teaspoon Salt
- 2 discs Pie crust (homemade or store-bought)
- 1 tablespoon Unsalted butter
- 1 large Egg
- 1 tablespoon Milk
- 1 tablespoon Coarse sugar (optional)
Instructions
Preheat your oven to 375°F (190°C). Place a baking sheet on the lower rack of the oven to catch any drips from the pie.
In a large mixing bowl, combine the blackberries, granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, and salt. Gently toss until the blackberries are evenly coated. Set aside to let the juices start to release while you prepare the crust.
Roll out one disc of pie crust on a lightly floured surface into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, allowing the excess dough to hang over the edges.
Pour the blackberry mixture into the prepared pie crust. Dot the filling with small pieces of the unsalted butter evenly across the top.
Roll out the second disc of pie crust into another 12-inch circle. Place it over the filling. Trim off excess dough, leaving about 1/2 inch overhang. Press the top and bottom crusts together to seal, and fold the edges under. Crimp the edges decoratively using your fingers or a fork.
Cut a few small slits in the top crust to allow steam to escape while baking. Alternatively, create a lattice crust for a more decorative appearance.
In a small bowl, whisk together the egg and milk to create an egg wash. Brush the mixture over the top crust and edges of the pie. If desired, sprinkle coarse sugar over the crust for extra sparkle and sweetness.
Place the pie on the preheated baking sheet and bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. Check the pie after 30 minutes and tent the edges with aluminum foil if they are browning too quickly.
Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours. This will help the filling set and make it easier to slice.
Serve the pie slightly warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
3738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.5 g | 216% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 2347 mg | 102% | |
| Total Carbohydrate | 521.1 g | 189% | |
| Dietary Fiber | 56.3 g | 201% | |
| Total Sugars | 233.2 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 375 mg | 29% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1782 mg | 38% | |
*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.
