Blackberry Pie Recipe

The Ultimate Guide to Blackberry Pie: A Classic Dessert with a Modern Twist

There’s something undeniably comforting about a homemade pie, and when it’s filled with sweet, juicy blackberries, it becomes a dessert that’s hard to resist. This Blackberry Pie recipe by John Kanell captures the essence of summer with every bite, whether you’re using fresh or frozen berries. With a flaky double-crust pastry and a rich, bubbling filling, this pie is perfect for any occasion. Serve it warm with a scoop of vanilla ice cream, and you’ve got a dessert that’s sure to impress. Let’s dive into the details of how to make this delicious pie, along with some tips and variations.

Why You’ll Love This Blackberry Pie

This Blackberry Pie recipe stands out for its simplicity and flavor. It’s the perfect combination of tart and sweet, with a buttery crust that melts in your mouth. Here’s why you’ll love making (and eating) this pie:

Versatility: You can use fresh or frozen blackberries, making it a year-round dessert. The recipe also allows for customization with different berries if you want to switch things up.
Classic Flavor: The combination of blackberries, sugar, and a hint of lemon creates a filling that’s both vibrant and rich. The lemon zest and juice add a subtle brightness that enhances the natural sweetness of the berries.
Beautiful Presentation: The lattice crust not only looks impressive but also allows the filling to bubble through, creating a rustic and inviting appearance.
Easy to Make: With straightforward steps and common ingredients, this pie is approachable for both beginners and experienced bakers.

Ingredients Breakdown

Here’s what you’ll need to make this delicious blackberry pie:

For the Filling:

Blackberries (6 cups / 1,020g): Fresh or frozen blackberries work well. If using frozen, make sure they’re thawed and drained to avoid excess moisture.
Granulated Sugar (¾ cup / 150g): Sweetens the tart blackberries and helps create a syrupy filling.
Lemon Juice (1 teaspoon) & Lemon Zest (2 teaspoons): Adds a bright, citrusy note that balances the sweetness of the berries.
Cornstarch (6½ tablespoons): Thickens the filling, ensuring it’s not too runny. You can also use all-purpose flour as an alternative thickener.
Unsalted Butter (2 tablespoons, cubed): Dotted on top of the filling before baking, adding richness and enhancing the flavor.

For the Crust:

Double-Crust Pie Dough: This recipe requires enough dough for both the bottom and top crusts. You can use store-bought or homemade pie dough.

For the Topping:

Large Egg (1, beaten): Used for the egg wash to give the crust a golden, glossy finish.
Granulated Sugar: Sprinkled on top of the crust for added sweetness and texture.

Step-by-Step Instructions

Making this blackberry pie is a rewarding process that fills your kitchen with the comforting aroma of baking berries and buttery pastry. Here’s how to do it:

1. Prepare the Filling:

In a large mixing bowl, combine the blackberries, granulated sugar, lemon juice, lemon zest, and cornstarch. Stir until the berries are fully coated and the cornstarch is evenly distributed. Set aside while you prepare the crust.

2. Roll Out the Dough:

On a lightly floured surface, roll out one portion of the pie dough into a 13-inch circle. Carefully transfer the dough to a 9-inch pie pan, letting the excess hang over the edges. This will form the bottom crust.
Pour the prepared blackberry filling into the pie crust, spreading it out evenly. Dot the top of the filling with the cubed butter.

3. Prepare the Lattice Crust:

Roll out the second portion of pie dough into a 12-inch circle. Using a knife or pizza cutter, cut the dough into 1-inch wide strips.
Arrange the strips over the blackberry filling in a lattice pattern. To do this, lay half of the strips parallel to each other across the pie, then weave the remaining strips perpendicularly to create a crisscross pattern.
Trim the edges of the dough, leaving about 1 inch of overhang. Tuck the excess dough under itself to create a neat edge, and crimp as desired.

4. Add the Finishing Touches:

Brush the lattice crust and edges with the beaten egg to create a golden, shiny finish. Sprinkle with granulated sugar for added sweetness and crunch.
Place the pie on a rimmed baking sheet to catch any filling that may bubble over during baking.

5. Bake the Pie:

Bake the pie at 400°F (200°C) for 20 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for 30 to 40 minutes, or until the crust is golden brown and the filling is bubbling all over.
If the edges of the pie start to brown too quickly, cover them with foil or a pie shield to prevent burning.

6. Cool and Serve:

Once baked, remove the pie from the oven and place it on a wire rack to cool for a few hours. This cooling time allows the filling to set and thicken, making it easier to slice the pie without it being too runny.
Serve the pie warm or at room temperature with a big scoop of vanilla ice cream or a dollop of whipped cream.

Tips for Success

To ensure your blackberry pie turns out perfectly every time, keep these tips in mind:

1. Use Fresh or Properly Thawed Berries:

Fresh blackberries are ideal, but if you’re using frozen, make sure they’re fully thawed and drained. Excess moisture from frozen berries can make the filling too runny.

2. Don’t Skip the Lemon:

The lemon juice and zest add brightness to the filling and balance the sweetness of the berries. It’s a small addition that makes a big difference in flavor.

3. Lattice Crust Technique:

Creating a lattice crust may seem intimidating, but it’s easier than it looks. Take your time weaving the strips, and don’t worry if it’s not perfect—the rustic look is part of the charm.

4. Bake Until Bubbly:

The filling should be bubbling when the pie is done. This ensures that the cornstarch has activated and thickened the filling properly. If in doubt, check the temperature of the filling with a kitchen thermometer—it should be at least 200°F.

5. Let It Cool:

Allowing the pie to cool for a few hours is crucial. If you cut into the pie too soon, the filling will be too runny. Patience will reward you with clean, beautiful slices.

Customization and Variations

While this blackberry pie is delicious on its own, you can easily customize it to suit your taste:

1. Mixed Berry Pie:

For a mixed berry pie, use a combination of blackberries, raspberries, blueberries, and strawberries. You can use fresh or frozen mixed berries, just be sure to thaw and drain them if using frozen.

2. Add Spices:

For an extra layer of flavor, add a pinch of cinnamon or nutmeg to the filling. These warm spices complement the berries and add depth to the pie.

3. Make a Galette:

Instead of a traditional pie, use this recipe to make a rustic galette. Simply roll out the pie dough into a circle, pile the filling in the center, and fold the edges over the filling. Bake on a baking sheet for a free-form pie that’s equally delicious.

4. Top with Crumble:

If you prefer a crumble topping instead of a lattice crust, mix together flour, sugar, and butter to create a streusel and sprinkle it over the filling before baking.

Nutritional Information

Here’s a quick breakdown of the nutritional information for one slice of blackberry pie (based on the recipe making 8 servings):

Calories: 372 kcal
Carbohydrates: 56g
Protein: 5g
Fat: 15g (Saturated Fat: 5g)
Cholesterol: 31mg
Sodium: 185mg
Potassium: 228mg
Fiber: 7g
Sugar: 24g
Vitamin A: 353 IU
Vitamin C: 24mg
Calcium: 45mg
Iron: 2mg

This pie is a delightful indulgence, perfect for sharing with family and friends.

Troubleshooting Common Issues

Here are some common issues you might encounter when making blackberry pie and how to fix them:

1. Filling is Too Runny:

If the filling is too runny, it may be due to not enough cornstarch or the berries releasing too much juice. Make sure to use the full amount of cornstarch, and consider adding an extra tablespoon if your berries are particularly juicy.

2. Crust is Too Dark:

If the crust starts to brown too quickly, cover the edges with foil or a pie shield to prevent burning. Keep an eye on the pie during the last 20 minutes of baking.

3. Soggy Bottom Crust:

To avoid a soggy bottom crust, make sure the filling is not too wet, and bake the pie on a lower oven rack. This helps the bottom crust to cook through and become crisp.

4. Filling Overflowed:

Fruit pies can bubble over during baking, so always place your pie on a rimmed baking sheet lined with foil to catch any drips. This prevents a messy oven and makes cleanup easier.

Conclusion

A homemade blackberry pie is a timeless dessert that brings together the natural sweetness of ripe berries with the comfort of a buttery, flaky crust. Whether you’re serving it for a special occasion or simply enjoying a slice on a lazy afternoon, this pie is sure to delight. With straightforward instructions and a few helpful tips, you’ll be able to create a pie that’s not only delicious but also visually stunning. So grab some blackberries, roll out your dough, and get ready to enjoy a classic dessert that’s as satisfying to make as it is to eat!