Description
A delicious pie featuring a sweet-tart blackberry filling wrapped in a flaky, buttery crust.
Ingredients
- 6 cups Fresh blackberries (washed and patted dry)
- ½ cup Granulated sugar
- ¼ cup Packed brown sugar
- 3 tablespoons Cornstarch
- 4 tablespoons All-purpose flour
- 2 tablespoons Freshly squeezed lemon juice
- 2 teaspoons Heavy cream (for brushing)
- 1 Double pie crust (top and bottom)
Instructions
- Preheat your oven to 425°F and adjust the center rack down one level. Lightly butter or spray your pie pan.
- Combine in a small bowl the granulated sugar, brown sugar, cornstarch, and flour.
- Coat the blackberries with lemon juice, then softly fold in the sugar blend.
- Pour the blackberry filling into the prepared bottom crust and top accordingly.
- Trim and pinch the edges for a neat finish, then brush with heavy cream and sprinkle sugar on top.
- Bake at 425°F for 15 minutes, then reduce the temperature to 375°F and continue baking for 50–60 minutes.
- Cool for 2–3 hours before slicing.
Notes
Use fresh blackberries for the best flavor. Let pie cool before slicing for perfect portions.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American