Blackberry Pie
Updated Nov. 3, 2022
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 2½cups flour
- ¾cup unsalted butter, sliced
- ½teaspoon salt
- 5 to 7tablespoons ice water
- 5cups fresh blackberries (unsweetened frozen berries may be used)
- ¼cup unsalted butter, melted
- ½cup light brown sugar
- ¼cup granulated sugar
- 3tablespoons cornstarch
- 2tablespoons blackberry brandy
- ½cup confectioners' sugar (approximately)
Nutritional analysis per serving (8 servings)
494 calories; 24 grams fat; 14 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 64 grams carbohydrates; 6 grams dietary fiber; 27 grams sugars; 6 grams protein; 154 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the flour, sliced butter and salt in a food processor. Pulse until the mixture is the texture of coarse meal. With the machine running, add the ice water a tablespoon at a time through the feed tube until the dough clumps together, no more than 10 to 15 seconds. Divide the dough into 2 balls, flatten them and chill about 30 minutes.
- Step 2
Combine berries and butter in a nonstick saucepan. In a separate bowl, whisk the light brown sugar, granulated sugar and cornstarch together, then add to the berries. Cook over medium-low heat until the sugar melts and the mixture thickens. Stir gently to prevent scorching, but take care not to break the berries. Remove from heat, and stir in the brandy.
- Step 3
Preheat oven to 350 degrees.
- Step 4
Sprinkle a pastry board with half the confectioners' sugar. Quickly roll out a circle of dough on the sugar, and line a 9-inch pie pan. Using a slotted spoon, transfer the berries to the prepared pie pan.
- Step 5
Briefly boil the remaining juice from the berries until it thickens; spoon the juice over the berries.
- Step 6
Sprinkle the rest of the confectioners' sugar on the work surface, roll out top crust, cover the pie and seal the edges. Cut decorative vents in the top.
- Step 7
Bake for 50 to 60 minutes, until the crust is an even pale brown.
Private Notes
Comments
I used 6 cups of blackberries, you can never have too many. My pie dish is more of a "deep dish" and it was the perfect amount. I like my pie full. I used the other measurements as written. It was delicious!
The pie filling is delicious and different, in that you cook the berries before putting them in the shell. I think this thickened up the berries and juices nicely. We had 4 1/2 cups of wild and purchased blackberries, so we includes some ripe yellow peaches as well to get to 5 cups of fruit. Tasted perfect. I do not recommend this pie crust. 30 min is not enough time for the dough to come together and using confectioner's did not work well. Try Martha Stewart's Perfect Pie Crust instead.
Delicious pie with mix of just picked blackberries and blueberries. The 3 T cornstarch is excessive. You will not have any juice to strain out and boil which actually is kind of good. That’s a fussy extra step. But I would have preferred a less tight filling. The upside though is a nice crispy not soggy crust. I’ll go with 1.5-2 T next time.
I add lemon juice and really brings out the berry flavor. Not using butter in the filling to cut down on fat and did not notice any difference in flavor.
Using frozen berries I'd picked last summer, I put them in a sieve over a saucepan to let the juice drain as they thawed. When they stopped dripping, I proceeded with butter, then sugar/cornstarch mixture, and cooked until quite thick. Added the brandy. Gently folded in the drained berries, filled the pie shell which I had par baked, added a lattice top. Berries cooked enough in the oven, and held their shape. Delicious, no extraneous flavors, just blackberry and butter.