Indulging in a homemade blackberry pie is one of life’s sweetest pleasures. With its luscious filling and perfectly crisp crust, this pie is a celebration of summer’s bounty. The key to a non-soggy pie is a well-set filling and a fully baked, crispy bottom crust.
This recipe employs a preheated baking sheet to ensure the crust bakes to golden perfection, leaving you with a flaky, delectable dessert that’s sure to impress. Follow this detailed guide to create a blackberry pie that’s both classic and unique.
Yields: 8 – 10 servings
Prep Time: 45 minutes
Total Time: 6 hours 10 minutes
Ingredients:
- 6 cups fresh blackberries (4 (6-oz.) containers)
- 3/4 cup granulated sugar
- 2 tsp. lemon zest plus 1 tbsp. lemon juice
- All-purpose flour, for dusting
- 1 recipe All-Butter Pie Crust (2 crusts)
- 1/4 cup cornstarch
- 1/4 tsp. kosher salt
- 2 tbsp. salted butter
- 1 large egg, lightly beaten
- 2 tbsp. turbinado sugar
Directions:
- Prepare the Blackberry Mixture: In a large bowl, gently mix the blackberries with granulated sugar, lemon zest, and lemon juice. Cover the mixture and let it sit at room temperature for about an hour. This process will help draw out the juices from the berries, making them softer and sweeter.
- Preheat the Oven: Position an oven rack in the lower third of the oven and preheat it to 425°F. Place a foil-lined rimmed baking sheet on the rack to preheat. This step is crucial for achieving a crispy bottom crust.
- Prepare the Bottom Crust: On a floured surface, roll out one of the pie crusts into a 12-inch round. Start from the center and work your way outwards, adding a sprinkle of flour if the dough is too sticky. Carefully transfer the rolled-out dough to a 9-inch pie dish, pressing it gently against the sides. Trim any excess dough to leave about a 1-inch overhang at the edges. Cover the crust and refrigerate it until you’re ready to fill it.
- Prepare the Top Crust: Roll out the second pie crust into a 10-inch round on a floured surface. Place this dough on a baking sheet or a large plate, cover, and refrigerate until you’re ready to use it.
- Thicken the Blackberry Filling: After the berries have sat for an hour, drain them, reserving about ½ cup of the liquid. Discard any excess liquid. Return the drained berries to the large bowl. In a medium saucepan, combine the cornstarch and salt. Gradually whisk in the reserved blackberry juice. Bring the mixture to a boil over medium heat, stirring constantly to avoid lumps. Use a rubber spatula to scrape the bottom and sides of the saucepan. Reduce the heat to medium-low and cook until the mixture thickens, about 2 to 3 minutes. Reduce the heat to low, whisk in the butter until the mixture is glossy, then remove from heat.
- Combine the Filling and Assemble the Pie: Pour the thickened mixture over the blackberries and fold gently to combine. Spoon the filling into the prepared pie crust in the pie dish. Carefully place the remaining pie crust over the top of the blackberry filling. Trim any excess dough and crimp the edges of the top and bottom crusts together to seal. Cut a few vent holes in the top crust to allow steam to escape. Brush the top crust with the beaten egg and sprinkle with turbinado sugar for a delightful crunch and a touch of sweetness.
- Bake the Pie: Place the pie on the preheated baking sheet and bake until the filling is bubbly and the crust is a rich golden brown, about 50 minutes to 1 hour. Rotate the pie halfway through the baking time to ensure even cooking. If the crust starts to darken too much after 40 minutes, cover it loosely with foil to prevent burning.
- Cool and Serve: Once baked, allow the pie to cool to room temperature on a wire rack. This cooling period, which takes about 4 hours, is essential for the filling to set properly. Resist the urge to cut into the pie too soon, as this could result in a runny filling.
Tip:
To give your blackberry pie a warm, spiced flavor, consider adding ground spices such as cinnamon, nutmeg, cardamom, or ginger when you mix in the cornstarch. These spices complement the tartness of the blackberries and add depth to the pie’s overall flavor profile.
Conclusion:
Creating the perfect blackberry pie involves a balance of careful preparation and baking techniques. From drawing out the juices of the fresh blackberries to ensuring a crisp, golden crust, each step contributes to the final masterpiece. This recipe not only highlights the vibrant taste of blackberries but also provides a solid foundation for experimenting with flavors and spices. Enjoy your homemade blackberry pie as a delightful dessert that celebrates the essence of summer fruits.
Source of the picture : thepioneerwoman
