Description
A delightful dessert featuring tart-sweet blackberries in a flaky, buttery crust—perfect for summer gatherings.
Ingredients
Scale
- 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 to ensure the bottom crust cooks evenly.
- Lightly butter or spray your pie pan so the crust won’t stick.
- Combine the granulated sugar, brown sugar, cornstarch, and flour in a small bowl.
- Coat the blackberries with lemon juice in a separate bowl, then softly fold in the sugar blend.
- Pour the blackberry filling into the prepared bottom crust.
- Decide on the top design: a lattice, full cover with vent slits, or cut-out design.
- Trim and pinch the edges for a neat finish, then brush lightly with heavy cream and sprinkle sugar on top.
- Place the pie just below the center rack and bake at 425°F for about 15 minutes.
- Reduce the temperature to 375°F and continue baking for 50–60 minutes.
- Remove the pie from the oven when bubbling and golden, and let it cool for 2–3 hours.
Notes
Serve with a scoop of vanilla ice cream for extra indulgence!
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 20mg