Fresh Blackberry Pie

Total Time
55mins
Prep 15 mins
Cook 40 mins

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F.
  2. Place half the rolled pastry crust into the bottom of a 9-inch glass pie plate.
  3. Rinse berries and allow to drain (make sure they are dry when you use them- you can blot them with paper toweling if needed).
  4. Mix berries with the cornstarch and 1/2 cup sugar until all the sugar and cornstarch is taken up.
  5. Place coated berries on the bottom crust in the pie plate.
  6. Top berries with rolled pastry crust.
  7. Entwine the upper and lower edges of crust and crimp to form a seal.
  8. Beat egg white until frothy in a small dish.
  9. Using a brush, coat top crust lightly with egg white.
  10. Sprinkle crust with 2 tbsp sugar.
  11. Using a sharp knife, cut several vents in the top crust.
  12. Place pie plate on a baking or cookie sheet and bake in preheated oven for 35-40 minutes.
  13. Watch the crust on the pie that it doesn't brown too much--cover with foil or a crust guard if necessary.
  14. Cool pie thoroughly on a wire rack before serving.
Most Helpful

5 5

We had a ton of blackberries and I needed to use them... I found this recipe and gave it a try (never had blackberry pie before). It was really good! A little tart, a little sweet... I subbed Splenda for the sugar, and it worked fine (but wasn't as syrupy as pie filling usually is). I used with Homemade Pie Crust.

5 5