Blackberry Pie

A classic summer dessert featuring rich, juicy blackberries in a flaky, buttery crust that evokes memories of family gatherings.

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 10 servings

Course: Dessert

Cuisine: American

Calories: 320

For the Pie

1 recipe homemade pie crust (or 2 unbaked store-bought pie crusts) For best flavor, use homemade pie crust.
6 cups fresh blackberries Choose plump, shiny blackberries; organic options are preferred.
1/2 cup granulated sugar Adjust based on the sweetness of the blackberries.
1/4 cup all-purpose flour This helps thicken the filling.
1 large egg, beaten Gives the pie a beautiful golden crust.

Preparation

Preheat your oven to 425°F (220°C).
Roll out one of the pie crusts into a 12-inch circle and fit it into your 9-inch pie pan.
In a large bowl, toss the blackberries with sugar and flour. Stir gently to avoid smashing the berries.
Pour the blackberry mixture into the prepared crust, mounding it slightly in the center.
Roll out your second crust into a 12-inch circle and carefully place it over the filled pie.
Seal the edges by pinching them together or crimping with a fork. Cut several slits in the top for steam to escape.

Baking

Brush the top crust with the beaten egg for a golden finish.
Bake in the preheated oven for 15 minutes.
Reduce the oven temperature to 375°F (190°C) and continue baking for 35-40 minutes, until the filling is bubbling and the crust is golden brown.
Allow the pie to cool for at least 30 minutes before serving.

Serve warm with a scoop of vanilla ice cream. If the crust begins to brown too much, shield the edges with foil.