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a blackberry pie on a table with berries around it
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Blackberry Pie

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 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 384kcal
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)
  • 6 cups fresh or frozen blackberries thawed if frozen
  • 1 cup granulated sugar (if your berries are very sour add an extra 1/2 cup of sugar)
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • juice of 1/2 of a fresh lemon
  • 2 tablespoons cold butter
  • 1 tablespoon beaten egg mixed with 1 tablespoon water

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 granulated sugar before baking. Bake 50-55 minutes until golden and bubbly. If your crust starts to get too brown, cover it with aluminum foil while it bakes

Nutrition

Calories: 384kcal