Blackberry Pie
Delicious Blackberry Pie, a perfect dessert full of fresh blackberries and a flaky crust.
Equipment
- Pie Pan
- mixing bowl
- Rolling Pin
- baking sheet
Ingredients
Filling
- 5 to 6 cups blackberries rinsed, picked clean, patted dry
- ½ to ¾ cup sugar depends on sweetness of berries
- 1 teaspoon lemon juice use 2 teaspoons if using store-bought berries
- 1 teaspoon lemon zest
- ½ teaspoon ground cinnamon
- ¼ teaspoon almond extract
- 4 to 6 tablespoons cornstarch, flour, or ground quick cooking instant tapioca use 4 tablespoons for wild-picked berries, 6 for store-bought ripe berries
Crust
- 1 pie dough recipe for top and bottom crust
Instructions
Preparation
- Combine the blackberries, sugar, cornstarch (or flour or ground instant tapioca), lemon zest, lemon juice, cinnamon, and almond extract in a large bowl. Gently fold until well coated and let sit for 30 minutes.
- Preheat oven to 400°F and place the rack in the middle.
- Roll out one disk of pie dough for the bottom crust and chill in the refrigerator while rolling out the top crust.
- Roll out the second disk of pie dough for the top crust, either as a solid disc or cut into strips for a lattice crust.
- Spoon the berry mixture into the dough-lined pie dish. Place the second rolled-out crust on top. Seal the edges and create air vents when using a solid top crust.
Baking
- Bake the pie at 400°F for 30 minutes. Then cover with aluminum foil and reduce the heat to 350°F, baking for another 30 minutes until the crust is browned and filling is bubbly.
- Remove from oven and cool completely before serving.
Notes
Use fresh or properly thawed blackberries for best results.
Nutrition
Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 2gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 200mgFiber: 3gSugar: 20gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1mg
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