Easy Blackberry Pie

a blackberry pie on a table with berries around it

Roll up your sleeves for something truly southern. Blackberry pie with fresh whipped cream--make yours with a refrigerated pie crust and frozen berries if you're in a pinch.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 383kcal

Author Rachel Ballard

Ingredients

2 rolled pie crusts this is one box of refrigerated pie crusts if you buy them at the store (if making from scratch use a "double crust" recipe) See note 1
6 cups fresh or frozen blackberries thawed most of the way if frozen
1 cup granulated sugar See note 2
1/4 cup cornstarch
1/4 teaspoon salt
juice of 1/2 of a fresh lemon no bottles
2 tablespoons cold butter
1 tablespoon beaten egg mixed with 1 tablespoon water
1 tablespoon sugar in the raw optional for sprinkling on the crust

Instructions

Preheat your oven to 350 degrees. Place a pie crust in the bottom of a standard pie pan. In a bowl, mix the berries, sugar, cornstarch, salt and lemon juice and place in crust. Roll out the second crust and cut strips to make a lattice top, weaving the strips together.
With a pastry brush or the back of a spoon, brush a light coating of the egg wash over your crust. Cut away any long strips of pie crust and crimp the edges or press around the edge with a fork to seal the crusts together.
Dot with butter and sprinkle with one tablespoon of raw sugar before baking. Place the pie on a rimmed cookie sheet to catch any spill overs.
Bake 50-55 minutes until golden and bubbly. If your crust starts to get too brown, cover it with aluminum foil while it bakes

Notes

Note 1: A homemade crust is best. Try my all butter version.

Note 2: An equal amount of organic cane sugar may be substituted. If your berries are very sour, consider increasing the sugar to 1 1/2 cups.

Nutrition