Blackberry Pie
There’s something magical about making a Blackberry Pie from scratch. I remember the first time I tried it during a summer family gathering. The sun was shining, and the air was filled with laughter and the sweet aroma of baked goods. My grandmother was the master of pies, always enchanting us with her secret recipes, and on that day, she decided to share her famous Blackberry Pie recipe. It felt like a rite of passage to step into her kitchen, where the warmth of the oven mingled with the freshness of the berries. I was eager to learn every step of the process, from picking the ripe blackberries to rolling out the perfect crust. As we mixed the juicy berries with sugar and a squeeze of lemon, I couldn’t help but imagine the delight on everyone’s faces when they took their first bite. That pie was more than just dessert; it was a piece of our summer memories, a symbol of love and togetherness, and a delicious way to celebrate the fruit of the season.
Recipe Snapshot
1 hr 30 mins
30 mins
60 mins
Medium
320 kcal
3 g
Whole30, Gluten-Free, Low FODMAP
12 g
Saucepan, Oven, Grater, Mixing Bowl, Baking Sheet, Blender, Frying Pan, Wooden Spoon, Whisk
The Best Thing About This Blackberry Pie
Family Tradition
Every slice of Blackberry Pie brings back cherished memories of family gatherings. It’s more than just a recipe; it’s a tradition passed down through generations. My children now look forward to making it with me, ensuring the legacy continues.
Flavor Balance
The tartness of the blackberries beautifully contrasts with the sweetness of the sugar. A splash of lemon juice elevates the flavor, making each bite refreshing and vibrant. Pairing the sweet filling with a buttery, flaky crust creates a dessert that’s simply irresistible.
Simple Yet Satisfying
What I love most about this Blackberry Pie is its simplicity. With just a handful of ingredients, you can create a dessert that tastes gourmet without the fuss. It’s perfect for novice bakers and seasoned pros alike.
Versatility
This pie isn’t just for summer picnics. It’s delightful year-round, whether served warm with a scoop of ice cream or chilled with a dollop of whipped cream. It’s a versatile dessert that fits any occasion.
Community Connection
Making Blackberry Pie is a great way to connect with your community. Whether you pick the blackberries yourself or buy them from a local farmers’ market, it’s a delicious reminder of the bounty we share.
Health Benefits
Surprisingly, blackberries are packed with antioxidants, vitamins, and fiber. So, while indulging in this sweet treat, you can enjoy the added health benefits of these delicious berries.
Ingredients Required for Blackberry Pie
The ingredients for Blackberry Pie are simple yet incredibly harmonious. Each component plays a vital role in creating the perfect balance of flavors and textures. The star ingredient, blackberries, provides natural sweetness and tartness, while the sugar enhances their flavor. The lemon juice adds a zesty brightness, and the cornstarch thickens the filling to perfection. The crust, made of flour, cold butter, and buttermilk, creates a flaky, buttery base that complements the juicy filling beautifully.
- 6 cups fresh blackberries: The centerpiece of the pie, bursting with flavor.
- 1 cup sugar: Adds sweetness and balances the tartness of the berries.
- 1 tablespoon lemon juice: Brightens the flavor and enhances the blackberries.
- ⅓ cup cornstarch: Thickens the filling for a perfect pie consistency.
- 1 cup flour: Key ingredient for the pie crust, providing structure.
- ½ teaspoon salt: Enhances the flavors of the crust and filling.
- ½ cup cold butter: Creates a flaky texture in the pie crust.
- ¼ cup buttermilk: Adds moisture and richness to the crust.
- ½ cup flour: Additional flour used for the streusel topping.
- 3 tablespoons sugar: Sweetens the streusel topping for added texture.
- 3 tablespoons brown sugar: Adds a rich flavor to the streusel.
- 4 tablespoons melted butter: Binds the streusel together and adds richness.
How to Make Blackberry Pie
Making a Blackberry Pie is a rewarding experience. You’ll enjoy each step as you create a delicious dessert that’s sure to impress. Let’s dive into the process of turning those fresh blackberries into a delightful pie.
First, preheat your oven to 350°F. This step is essential as it ensures the pie bakes evenly.
Next, lightly grease a pie pan and set it aside. This will help prevent the pie from sticking.
For the filling, start by adding the blackberries, sugar, and lemon juice to a large saucepan. Gently mix them together and bring the mixture to a simmer over medium heat. As it heats, the blackberries will release their juices, creating a beautiful aroma.
Stir in the cornstarch and cook until the mixture thickens. This usually takes about 5 to 7 minutes. Once it’s thickened, remove it from the heat and let it cool to room temperature.
While the filling cools, prepare the pie crust. In a medium bowl (or the bowl of a stand mixer), combine flour and salt. Mix them together to ensure even distribution.
Next, grate the cold butter into the flour mixture. Use a pastry blender or the paddle attachment to cut the butter into the flour until the mixture resembles coarse crumbs with butter pieces no larger than peas.
Add the buttermilk, mixing just until the dough starts to come together. Be careful not to overmix; you want a tender crust.
Turn the dough out onto a floured surface and gently work it into a ball, handling it as little as possible. Shape the dough into a disc. Wrap it in plastic wrap and refrigerate for at least twenty minutes. This resting period allows the gluten to relax, which helps create a flakier crust.
Now, let’s make the streusel topping! In a small bowl, whisk together flour, sugar, and brown sugar until combined. Drizzle in the melted butter and whisk until the mixture becomes crumbly.
Refrigerate the streusel until you’re ready to use it. It’s best when it’s cold as this helps it stay crunchy when baked.
When ready to assemble, roll out the chilled dough on a lightly floured surface to fit your pie pan. Gently press it into the pan, ensuring there are no air bubbles.
Pour the cooled filling into the pie crust, spreading it out evenly. Then, sprinkle the streusel topping over the filling, creating an even layer.
Finally, bake the pie for 55 to 60 minutes, or until the crust is golden brown, the streusel is nicely browned, and the filling is bubbling. Keep an eye on it towards the end to prevent burning.
Once baked, allow the pie to cool completely before slicing and serving. This cooling time lets the filling set properly, making for easier slices.
Things Worth Knowing
- Use Fresh Berries: Fresh blackberries will yield the best flavor. If using frozen, make sure to thaw and drain them first.
- Chill the Dough: Chilling the pie crust dough helps create a flaky texture. Don’t skip this step!
- Watch the Baking Time: Ovens vary, so start checking the pie a few minutes before the recommended baking time.
- Serving Temperature: Allowing the pie to cool completely before slicing helps it hold its shape better.
Expert Tips about Blackberry Pie
Baking a Blackberry Pie can be a delightful experience, and having some expert tips can make it even better. Here are some insights I’ve gathered over the years.
- Storage: To store leftovers, cover the pie with plastic wrap and refrigerate. It’s best enjoyed within three to five days.
- Freezing: You can freeze this pie! Assemble it but do not bake it. Wrap it well in plastic wrap and freeze. Bake it directly from the freezer, adding extra time to the baking.
- Variations: Feel free to mix in other berries like raspberries or blueberries for a mixed berry version.
- Serving Suggestions: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat.
- Pie Crust Options: You can use a store-bought pie crust if you’re short on time, but homemade always tastes better.
- Check for Doneness: The filling should be bubbling and the crust golden brown. If the crust is browning too fast, cover the edges with foil.
Side Dish Ideas for Blackberry Pie
- Vanilla Ice Cream: A classic pairing that complements the tartness of the pie perfectly.
- Whipped Cream: Light and airy, this topping enhances the flavors and adds a creamy texture.
- Salad: A light salad can balance the sweetness of the pie. Consider a spinach salad with a tangy vinaigrette.
- Cheese Plate: Serve alongside a cheese platter featuring brie or goat cheese for a sophisticated touch.
- Seasonal Fruits: Fresh fruits like apples and pears can be served on the side, enhancing the dessert experience.
- Picnic Favorite: Perfect for summer gatherings, serve alongside grilled meats or as part of a potluck spread.
FAQ
Conclusion
The magic of Blackberry Pie lies in its ability to evoke memories and bring people together. This pie is not just a dessert; it’s a celebration of summer’s bounty and a loving tradition passed down through generations. I encourage you to try making this pie and share it with your family and friends. You won’t just be serving a delicious treat; you’ll also be creating new memories that will last a lifetime.
Blackberry Pie
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Lightly grease a pie pan and set aside.
- To make the filling, add the blackberries, sugar, and lemon juice to a large saucepan and bring it to a simmer. Stir in the cornstarch and cook until thickened. Let cool to room temperature before assembling the pie.
- While the filling is cooling, make the pie crust. In a medium bowl or the bowl of a stand mixer, mix the flour and salt. Grate the cold butter into the flour mixture, and cut in using a pastry blender or the paddle attachment, until the pieces of butter are no larger than pea sized. Add the buttermilk, and mix until the dough just starts to come together.
- Turn out onto a floured surface and gently work into a ball, handling as little as possible. Shape the dough into a disc. Wrap in plastic wrap and refrigerate at least twenty minutes, or until ready to use.
- To make the streusel, whisk the flour, sugar, and brown sugar together with a fork in a small bowl. Drizzle in the melted butter and whisk until the butter is blended in and the mixture is crumbly. Refrigerate until ready to use.
- To assemble the pie, roll the dough out on a lightly floured surface to fit your pie pan. Gently press the dough into the pie pan and roll or pinch the edges to form the crust. Pour the filling into the pie crust, spreading evenly. Sprinkle the streusel over the top in an even layer.
- Bake 55-60 minutes, or until the crust is golden brown, the streusel is browned, and the filling is bubbling and thick. Let cool completely before slicing and serving.
Notes
- Freeze unbaked pie: Assemble the pie as directed, but do not bake it. Place the pie on a baking sheet and freeze until the filling is firm. Carefully wrap the entire pie in several layers of plastic wrap, followed by a layer of aluminum foil. Bake it directly from the freezer, adding 15-20 minutes to the baking time.
- Store baked pie: Let the pie cool at room temperature for about a day, then cover and refrigerate for up to 5 days or freeze for up to 3 months.
