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Classic Fresh Blackberry Pie
A succulent, homemade blackberry pie that's a delightful blend of sweet and tart flavors. The juicy fresh blackberries, baked in a buttery and flaky crust, create a dessert that's truly irresistible. Every bite takes you back to the warm summer days of picking blackberries in the countryside.
Ingredients
- Turbinado sugar
- 1 tablespoon
- Egg
- 1, beaten (for egg wash)
- Pie crust
- 2 (9-inch) crusts
- Unsalted butter
- 2 tablespoons, cut into small pieces
- Salt
- 1/4 teaspoon
- Lemon juice
- 1 tablespoon
- All-purpose flour
- 1/4 cup
- Granulated sugar
- 1 cup
- Fresh blackberries
- 5 cups
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the fresh blackberries, granulated sugar, all-purpose flour, lemon juice, and salt. Gently toss until the blackberries are well coated.
- Roll out one pie crust and carefully place it in a 9-inch pie dish. Trim any excess dough hanging over the edges.
- Pour the blackberry filling into the pie crust, spreading it evenly.
- Scatter small pieces of unsalted butter over the blackberry filling.
- Roll out the second pie crust and place it on top of the filling. Trim any excess dough, and crimp the edges to seal the pie.
- Cut a few slits on the top crust to allow steam to escape during baking.
- Brush the top crust with the beaten egg and generously sprinkle with turbinado sugar for a shiny, crispy finish.
- Place the pie on a baking sheet to catch any drips and bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Remove the pie from the oven and let it cool for at least 1 hour before serving. This allows the filling to set and makes slicing easier.
Tips
- For a richer flavor, you can add a pinch of cinnamon or a splash of vanilla extract to the blackberry filling.
- Serve this delicious pie with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Dietary Information
Servings: 8 Dish Type: Dessert Prep Time: 30 minutes Cook Time: 45 minutes Calories: 320 Fat: 12g Carbs: 48g Protein: 3g Sodium: 200mg Sugar: 22g
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