Description
This classic blackberry pie recipe is made with a flaky double crust and filled with juicy, fresh blackberries. Perfect for summer or any season with frozen berries.
Ingredients
Pie dough for 1 9-inch double-crust pie
½ cup granulated sugar, plus extra for topping
6 tablespoons all-purpose flour (use 7 tablespoons if using frozen berries)
5 cups fresh blackberries
½ teaspoon cinnamon
1 tablespoon milk
Instructions
1. Preheat oven to 450°F and position the rack on the lowest level.
2. In a bowl, mix flour and sugar. Set aside.
3. Roll out half the dough and place in a 9-inch pie plate. Chill the bottom crust.
4. Roll the top crust while bottom chills.
5. Sprinkle ⅓ of the flour-sugar mixture over the bottom crust.
6. Toss blackberries with cinnamon and ⅓ of the sugar mixture, then add to pie shell.
7. Sprinkle remaining sugar mixture evenly over the top.
8. Top with the second crust. Trim and crimp edges.
9. Cut slits in the top crust, brush with milk, and sprinkle with sugar.
10. Place pie on a baking sheet and bake for 15 minutes at 450°F.
11. Lower heat to 350°F and continue baking for 40–45 minutes until golden and bubbly.
12. Cool completely before slicing.
Notes
If using frozen blackberries, do not thaw. Increase flour to 7 tablespoons and extend bake time by 5–10 minutes.
Use a pie shield if the crust edges begin to brown too quickly.
Yields one 9-inch pie, serves 8.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 303
- Sugar: 17g
- Sodium: 176mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0.2mg