Classic Blackberry Pie

Name: Classic Blackberry Pie
Prep time: 30 min
Cook time: 45 min
Total time: 105 min
Yield: 8 slices
Cuisine: Canadian
Ingredients: 2 1/2 cups all-purpose flour (spooned and levelled); 1 tablespoon granulated sugar; 1 teaspoon salt; 1 cup unsalted butter (cold and cubed); 6 to 8 tablespoons ice water; 5 cups blackberries (fresh or frozen); 3/4 cup granulated sugar; 1/4 cup cornstarch; 1 tablespoon lemon juice (freshly squeezed); 1 teaspoon lemon zest; 1 teaspoon vanilla extract; 1 egg (beaten for egg wash); 1 tablespoon granulated sugar (for sprinkling)

105 min 8 slices Medium

All Recipes

Delight in this luscious, classic blackberry pie with a flaky crust and juicy filling, perfect for any occasion.

Prep

30 min

Cook

45 min

Total

105 min

Servings

Difficulty

Medium

Blackberry pie is a timeless dessert that captures the essence of summer in every bite. With its sweet, juicy filling and perfectly flaky crust, this pie is a favourite among berry lovers and dessert enthusiasts alike. Our version of blackberry pie is designed to bring out the natural flavours of the fruit while ensuring a delectable crust that holds up well. Whether you're an experienced baker or a beginner, this recipe is accessible and rewarding. Ideal for family gatherings or a casual weekend treat, this blackberry pie is sure to impress with its vibrant colour and irresistible taste.

Instructions

Prepare the crust

In a large bowl, combine flour, sugar, and salt. Add cold cubed butter and mix with a pastry blender until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.

Pro tip: Avoid over-mixing to keep the crust tender.

Chill the dough

Divide the dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes.

Pro tip: Chilling helps relax the gluten and makes rolling out easier.

Preheat the oven

Preheat your oven to 400°F (200°C).

Make the filling

In a large bowl, toss blackberries with sugar, cornstarch, lemon juice, lemon zest, and vanilla extract until well combined.

Pro tip: If using frozen berries, do not thaw them.

Roll out the dough

On a floured surface, roll out one dough disc to fit a 9-inch (23 cm) pie pan. Transfer to the pan and trim excess dough.

Pro tip: Roll from the centre outward for an even thickness.

Assemble the pie

Pour the blackberry filling into the prepared crust. Roll out the second dough disc and place over the filling. Trim, seal, and crimp the edges. Cut slits for steam to escape.

Pro tip: Brush with beaten egg and sprinkle sugar for a golden finish.

Bake the pie

Place the pie on a baking sheet and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

Pro tip: Cover the edges with foil if they brown too quickly.

Cool and serve

Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set.

Pro tip: The pie is easier to slice when cooled completely.

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Tips & Tricks

Use fresh or frozen blackberries for convenience.
Chill the dough to ensure a flaky crust.
Preheat oven for an even bake.

Frequently Asked Questions

How many calories are in a slice of blackberry pie?

A slice of blackberry pie contains approximately 350 calories.

Can I use frozen blackberries for pie?

Yes, you can use frozen blackberries without thawing them first.

How long does blackberry pie last?

Blackberry pie lasts up to two days at room temperature or five days in the refrigerator.

How do you make a blackberry pie not runny?

Use cornstarch to thicken the filling and allow the pie to cool completely to set.

What is the best way to store leftover blackberry pie?

Store leftover blackberry pie in an airtight container in the refrigerator for up to five days.

Can I freeze blackberry pie?

Yes, you can freeze the baked pie for up to two months. Wrap it well to maintain freshness.

Serving Suggestions

Serve this classic blackberry pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat. It pairs beautifully with a cup of coffee or tea. To make ahead, bake the pie and store it at room temperature for up to two days, or refrigerate for up to five days. For longer storage, freeze the baked pie for up to two months, ensuring it's well-wrapped to maintain freshness.

Nutrition per serving

350

Calories

Protein

16g

Fat

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