Are you ready to indulge in a slice of heaven? This blackberry pie combines the tartness of fresh blackberries with a sweet, buttery crust. Whether you’re hosting a summer gathering or simply craving a comforting dessert, this recipe is sure to impress. Follow along, and soon you’ll have a beautiful pie ready to serve!
Ingredients
– 2 cups fresh blackberries
– 1 cup granulated sugar
– 2 tablespoons cornstarch
– 1 tablespoon lemon juice
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 tablespoon butter (for dotting)
– 1 package refrigerated pie crusts
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is about 20 minutes, and cooking time is 45 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 200 calories, 8g fat, 30g carbohydrates, and 2g protein. This is based on standard ingredients and may vary.
Step-by-Step Cooking Process
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine blackberries, sugar, cornstarch, lemon juice, vanilla, and salt. Gently toss until combined.
3. Roll out one pie crust and fit it into a 9-inch pie pan.
4. Pour the blackberry mixture into the pie crust, spreading it evenly.
5. Dot the filling with small pieces of butter.
6. Roll out the second pie crust and cut it into strips for a lattice top.
7. Arrange the strips over the filling in a crisscross pattern.
8. Trim and crimp the edges of the crust to seal.
9. Bake in the preheated oven for 15 minutes.
10. Reduce the temperature to 350°F (175°C) and bake for an additional 30 minutes, or until the filling is bubbly and crust is golden.
Alternative Ingredients
You can substitute fresh blackberries with frozen ones if they’re out of season. Adjust the sugar based on the sweetness of the berries. For a gluten-free option, use a gluten-free pie crust.
Serving and Pairings
Serve this delightful blackberry pie with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs wonderfully with hot tea or coffee, making it a perfect dessert for any gathering.
Storage and Reheating
Store leftover pie in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10 minutes. Blackberry pie can also be frozen for up to 2 months; just ensure it’s well wrapped.
Cooking Mistakes
– Avoid overmixing the filling to prevent a mushy texture.
– Don’t skip the cornstarch; it thickens the filling.
– Ensure your pie crust is chilled before baking for a flaky texture.
– Use fresh berries for the best flavor.
– Monitor the pie closely to avoid burning.
Helpful Tips
– Let the pie cool completely before slicing for cleaner pieces.
– Add a sprinkle of cinnamon for extra warmth in the filling.
– Use a pie shield if the edges brown too quickly.
– Experiment with other berries for a mixed berry pie.
FAQs
Can I use frozen blackberries for this pie?
Yes, you can use frozen blackberries, but make sure to thaw and drain excess liquid before mixing with other ingredients.
How do I know when the pie is done?
The pie is done when the filling is bubbling and the crust is a golden brown.
Can I make the pie in advance?
Absolutely! You can prepare it a day ahead and store it in the refrigerator until ready to bake.
What can I serve with blackberry pie?
Blackberry pie pairs well with vanilla ice cream, whipped cream, or even a cheese platter for a savory contrast.
How do I prevent a soggy bottom crust?
Pre-baking the crust for about 10 minutes before adding the filling can help prevent sogginess.
Conclusion
This blackberry pie recipe is a delightful way to celebrate the sweet and tart flavors of fresh blackberries. With a simple preparation process and scrumptious results, it’s sure to become a favorite in your dessert rotation. Enjoy every bite!
Blackberry Pie
Ingredients
- 2 cups fresh blackberries
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon butter
- 1 package refrigerated pie crusts
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine blackberries, sugar, cornstarch, lemon juice, vanilla, and salt. Gently toss until combined.
- Roll out one pie crust and fit it into a 9-inch pie pan.
- Pour the blackberry mixture into the pie crust, spreading it evenly.
- Dot the filling with small pieces of butter.
- Roll out the second pie crust and cut it into strips for a lattice top.
- Arrange the strips over the filling in a crisscross pattern.
- Trim and crimp the edges of the crust to seal.
- Bake in the preheated oven for 15 minutes.
- Reduce the temperature to 350°F (175°C) and bake for an additional 30 minutes, or until the filling is bubbly and crust is golden.
Nutrition
