Blackberry Pie

Blackberry pie is an annual tradition when our bushes start producing ripe fruit. Flaky crust hides that amazing filling that is the perfect combination of sweet fruit with just a hint of lemon.

Prep Time15

Cook Time1

Additional Time1

Total Time2 15

Servings: Servings

Author: Carlee

Ingredients

Pie crust pastry for a double crust pie
6 cups blackberries fresh or thawed
1¼ cups granulated sugar
4 Tablespoons all-purpose flour
pinch salt
1½ Tablespoons lemon juice
1 Tablespoon butter
2 Tablespoons milk or an egg for an egg wash
2 Tablespoons granulated sugar

Instructions

Preheat oven to 450°F.
Place first pie crust in the pie plate and roll the second out. Place both crusts in the refrigerator while preparing filling.
In a large bowl, stir together the 1¼ cups granulated sugar, 4 Tablespoons all-purpose flour and a pinch salt.
Add 6 cups blackberries and 1½ Tablespoons lemon juice and stir to coat. Let sit for about a half hour, stirring occasionally.
When ready to prepare pie, place berries in bottom crust. Dot the top of the berries with small pieces of 1 Tablespoon butter. Place top crust and cut vents. Crimp crust.
Brush crust with 2 Tablespoons milk or egg wash and sprinkle with 2 Tablespoons granulated sugar. I place my pie plate on drip catcher and cover my outer crust with a pie shield. Then bake on the bottom rack at 450°F for 15 minutes.
Drop the oven temperature to 350°F for an additional 40-50 minutes.
Let cool for at least a half hour before serving. It will set more as it cools completely.

Notes

Be sure to cool your pie completely before serving or storing it.
Blackberry pie can be stored at room temperature for 2 days. For longer storage, cover the pie and refrigerate it for up to a week.

Nutrition

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