Homemade Blackberry Pie. If there’s one thing a girl needs to know how to bake, it’s a Homemade Blackberry Pie. The good news is that it’s easier than it looks. Not to mention, it’s practically free if you have berries growing nearby.
Don’t worry, you don’t have to make it perfect. There is something, well, perfect about an imperfect pie.
Blackberry Pie
Preheat oven to 375°F.
- 1 recipe Basic Pie Crust
- 8 cups fresh blackberries (rinsed & drained well)
- 1 1/2 cup sugar
- 2 tablespoons fresh lemon juice
- 6 tablespoons flour
- 1 stick (or 4 ounces) butter, sliced
- 1 egg, beaten (to brush the top of pie crust to make it shiny)
- 2 tablespoons large sugar crystals (optional for sprinkling on top of your pie)
After the pie crust has chilled for 30-60 minutes, roll out one of the disks of dough.
Lay a piece of parchment paper or foil in the bottom pie crust. Pour about a pound of uncooked, dry beans on top of the parchment paper. This will help the crust not to bubble up during the par(partial)-bake.
Par-bake pie crust in preheated oven (375°F) for about 15 minutes or until light golden brown. After par-bake is done it is important to let the pie crust cool to at least room temperature.
By now, your berries and sugar have worked as a team to provide you with a very juicy filling. Pour the berry filling into the bottom pie crust. Oh, momma. Place sliced butter pieces around on top of blackberry filling.
Place the second pie crust over the pie.
If you like, you can use a cookie cutter to cut out a small circle in the center and then place it over the pie. Otherwise, you can just place the crust over the pie and then cut some slits in the middle of the top crust instead. Of course, you can get even fancier with a lattice pie top as pictured, if you’re feeling a little extra.
If your lattice top is imperfect & has some spaces in between, that’s okay and even good because it allows for steam to escape from your pie while baking.
Brush top of the Homemade Blackberry Pie with remaining egg and then sprinkle with large sugar crystals if desired.
The egg will make the top shiny and the pretty large sugar crystals, well, cuz pretty.
Cover edges when they turn light golden brown with foil (after about 20-25 minutes) so they don’t get too dark.
Place in oven and bake for about 45 minutes or until top crust is golden brown and blackberry filling is bubbling. If the filling is bubbling, it means the flour is doing its magic by thickening the pie filling. Allow the pie to set for at least a half-hour (or a few hours is even better) so the filling can set a bit. Enjoy with ice cream if you like.
Your pie will thicken even more when refrigerated.
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