Blackberry Pie

Time :5

Yield :8 servings

Recipe Background

Blackberry pie blends sweet and tart with a flaky crust—perfect with ice cream.

Blackberry pie is a staple for those who cherish the blend of sweet and tart flavors. Each bite offers a lush, fruity burst of blackberry—earthy and succulent. The crust, golden and flaky, provides a satisfying contrast. As the pie bakes, your kitchen fills with the comforting aroma of warm berries mixed with a hint of cinnamon, conjuring memories of simpler times.

Achieving the perfect texture is key. Tossing the blackberries with a touch of cornstarch thickens the juices—ensuring the filling stays set rather than runny. This small step makes each slice hold together beautifully. Invite friends or family over, and share this pie as a delicious centerpiece. Serve with a scoop of vanilla ice cream, letting the cool cream mingle with the warm pie for an indulgent treat.

When it comes to sharing, this pie speaks for itself. Its rustic look, with a crimped crust and bubbling fruit peeking through, is irresistible. Whether for a special occasion or a casual gathering, blackberry pie brings warmth and joy to the table. Delight in the simple pleasure of homemade goodness, enjoyed at any age—because pie never gets old.

Ingredients

1 double pie crust homemade or store-bought
5-6 cups blackberries
1/2 cup granulated sugar plus more, to taste
3 tablespoons cornstarch plus more, to taste
1/4 teaspoon ground cinnamon
2 tablespoons butter
1 egg yolk
1 tablespoon water
vanilla ice cream optional, to taste, for serving

Directions

When making homemade pie crust, prepare the crust according to the recipe directions.
Preheat the oven to 375 degrees F.
Line an 18x26-inch baking sheet with parchment paper.
On a flat surface with a rolling pin, roll 1/2 of the crust into a 12-inch circle.
Transfer the pie crust to evenly line the bottom of a 9-inch pie plate.
In a large bowl, add the blackberries, 1/2 cup of the sugar, 3 tablespoons of the cornstarch, and the cinnamon, tossing to completely combine.
Taste the blackberry mixture to check for sweetness and add more of the sugar if needed. Depending on how juicy the blackberries are, you may need to add more of the cornstarch for a thicker consistency.
Pour the blackberry mixture into the pie crust.
On a cutting board with a sharp knife, cut the butter into small pieces and dot it over the blackberry mixture.
On a flat surface with a rolling pin, roll the remaining pie crust into a 12-inch circle and place it over top of the blackberry mixture.
With a pastry cutter, cut the top pie crust to fit the edge of the pie plate and gently fold the edges to seal.
In a small bowl, add the egg yolk and the water and whisk to combine.
With a pastry brush, carefully and evenly brush the egg wash all over the top of the pie crust.
Transfer the pie onto the prepared baking sheet and bake until the crust is golden and the filling is bubbly, about 45-55 minutes.
Transfer the baked pie from the oven to a wire rack and let cool for at least 4 hours.
With a sharp knife, cut into serving-size pieces and serve with the vanilla ice cream.