Dig Into a Slice of Fresh Blackberry Pie
These days, you can get fresh blackberries any time of year. But when mid-summer hits and sweet, juicy blackberries are at their peak, a fresh blackberry pie is the perfect way to celebrate. If you have a u-pick farm nearby or a state park filled with wild bushes, spend the day picking berries and enjoy a slice of homemade pie as the ultimate reward. All you need is a big dollop of whipped cream or a heaping scoop of ice cream to put this summer dessert over the top!
How do you thicken a blackberry pie?
Juicy fresh fruit pies need some sort of starch to thicken the filling, whether it’s cornstarch, tapioca, or all-purpose flour. This recipe uses cornstarch. Rather than waiting for the fruit juice to boil in the oven—which activates the cornstarch’s thickening power—this recipe jump-starts the process. The berries are tossed with sugar and left to release their juice, which is then whisked with cornstarch and brought to a boil on the stove. The thickened juice is folded back into the fruit, and everything is encased in pie crust. The result is a filling that is set but still unbelievably juicy.
How do you keep blackberry pie from getting soggy?
The first step to keeping a fresh fruit pie from getting soggy is having a nice, set filling (see above). A fully baked and crispy bottom crust is also key. To help the bottom crust crisp up quickly in this recipe, the pie is baked on a preheated baking sheet. What you're left with is a golden, flaky crust—no soggy bottoms in sight!
Yields: 8-10 servings
Prep Time: 45 mins
Total Time: 6 hours 10 mins
Ingredients
6 c.
fresh blackberries (4 (6-oz.) containers)
3/4 c.
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 c.
cornstarch
1/4 tsp.
kosher salt
2 tbsp.
salted butter
1
large egg, lightly beaten
2 tbsp.
turbinado sugar
Directions
In a large bowl, combine the blackberries, granulated sugar, lemon zest, and lemon juice. Cover and let sit at room temperature for 1 hour so the juices are drawn out and the berries soften, stirring occasionally.
Position an oven rack in the lower third of the oven and preheat to 425°F. Place a foil-lined rimmed baking sheet on the rack to preheat.
On a floured surface, roll out 1 pie crust into a 12-inch round, starting at the center and working your way out. (Sprinkle flour over the top of the dough if it's a bit sticky.) Carefully lift the dough and place it in a 9-inch pie dish (not a deep dish); gently press the dough against the sides of the dish. Trim the overhanging dough to 1 inch at the edge of the pie dish. Cover and refrigerate until ready to use.
On a floured surface, roll out the second pie crust into a 10-inch round. Place the dough on a baking sheet or large plate, cover, and refrigerate until ready to use.
Drain the blackberries, reserving about ½ cup of the liquid. Discard any remaining liquid. Return the drained blackberries to the large bowl.
In a medium saucepan, combine the cornstarch and salt. Gradually whisk in the reserved blackberry juice. Bring to a boil over medium heat, stirring constantly to prevent lumps. Use a rubber spatula to scrape the bottom and sides of the saucepan. Reduce the heat to medium-low, and cook until thickened, 2 to 3 minutes. Reduce the heat to low and whisk in the butter. When the mixture is well combined and glossy, remove from the heat. Pour the mixture over the blackberries, folding to combine. Scoop the mixture into the pie crust set in the pie dish.
Place the remaining pie crust over the top of the berries. Trim the excess dough around the edges, and crimp the top and bottom crusts together to seal them. Cut a few vent holes in the top crust. Brush the top crust with the beaten egg and sprinkle with the turbinado sugar.
Bake the pie on the preheated baking sheet until the filling is bubbly and the crust is deeply golden, 50 minutes to 1 hour, rotating the pie halfway through baking. (Cover the pie with foil if the crust starts getting too dark after 40 minutes.)
Allow the pie to cool to room temperature on a wire rack before slicing, about 4 hours.
Tip: This pie lets the blackberries shine with just a hint of lemon. For a warmer flavor, you can add other dry ground spices such as cinnamon, nutmeg, cardamom, or ginger when you add the cornstarch.
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