Blackberry Pie
Homemade Blackberry Pie is an easy, summer dessert recipe that is absolutely delicious. It’s a crowd pleaser that pairs perfectly with a dollop of whipped cream or scoop of vanilla ice cream.
Servings: 8 servings
Calories: 314kcal
Ingredients
- 6 cups blackberries
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice (fresh squeezed)
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 2 pie crusts
- 1 egg (optional for egg wash)
Instructions
- Preheat your oven to 400°F.
- Combine the blackberries, sugar, cornstarch, lemon juice, lemon zest, and vanilla in a large mixing bowl. Gently toss to coat.6 cups blackberries, 1/2 cup granulated sugar, 1/4 cup cornstarch, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon vanilla extract
- Line the bottom and sides of a pie dish with one of the pie crusts, ensuring the crust comes up the sides of the dish evenly.2 pie crusts
- Pour the blackberries and any residual sugar and cornstarch from the bowl evenly into the pie crust.
- Top with a second pie crust, pinching it together with the bottom crust.
- Whisk together the egg with a tablespoon of water. Brush onto the crust just enough to coat it lightly.1 egg
- Bake the pie for 15 minutes, then lower the oven temperature to 350°F and bake an additional 45 minutes, or until the crust is golden brown.
- Allow the pie to cool before slicing and serving.
Notes
Tips and Techniques
- If using frozen, thawed blackberries add an extra tablespoon of cornstarch.
- Store leftover pie tightly covered at room temperature for up to 2 days or in the refrigerator for 3 to 5 days.
Nutrition
Serving: 1serving | Calories: 314kcal | Carbohydrates: 47g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 183mg | Potassium: 227mg | Fiber: 7g | Sugar: 18g | Vitamin A: 261IU | Vitamin C: 24mg | Calcium: 43mg | Iron: 2mg