1/2 Photos of Fresh Blackberry Pie
Sue Lau's Note:
This pie is not as sweet as some. I don't like fruit pies sickeningly sweet (but just a tad on the tart side), but if you like yours sweeter, just increase the sugar. You might also want to consider your berries before adding the sugar- taste one first and see. Early season ones are often not as sweet and may need a bit more sugar. Be sure to watch the crust on your pie and cover it with foil or a guard if it starts to brown excessively.
My Private Note
Units: US | Metric
- 1Preheat oven to 425°F.
- 2Place half the rolled pastry crust into the bottom of a 9-inch glass pie plate.
- 3Rinse berries and allow to drain (make sure they are dry when you use them- you can blot them with paper toweling if needed).
- 4Mix berries with the cornstarch and 1/2 cup sugar until all the sugar and cornstarch is taken up.
- 5Place coated berries on the bottom crust in the pie plate.
- 6Top berries with rolled pastry crust.
- 7Entwine the upper and lower edges of crust and crimp to form a seal.
- 8Beat egg white until frothy in a small dish.
- 9Using a brush, coat top crust lightly with egg white.
- 10Sprinkle crust with 2 tbsp sugar.
- 11Using a sharp knife, cut several vents in the top crust.
- 12Place pie plate on a baking or cookie sheet and bake in preheated oven for 35-40 minutes.
- 13Watch the crust on the pie that it doesn't brown too much--cover with foil or a crust guard if necessary.
- 14Cool pie thoroughly on a wire rack before serving.
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Nutritional Facts for Fresh Blackberry Pie
Serving Size: 1 (215 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 453.7
- Calories from Fat 184
- Total Fat 20.5 g
- Saturated Fat 4.9 g
- Cholesterol 0.0 mg
- Sodium 322.3 mg
- Total Carbohydrate 63.4 g
- Dietary Fiber 8.5 g
- Sugars 26.8 g
- Protein 5.9 g