Fresh Blackberry Pie Recipe
Today, I've got a treat for you that's as delightful to bake as it is to eat – the luscious Fresh Blackberry Pie.
Equipment
- Mixing bowls
- Pastry cutter or fingertips
- Rolling Pin
- 9-inch pie dish
- Baking sheet
Ingredients
For the Crust:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- ½ teaspoon salt
- 6-8 tablespoons ice water
For the Filling:
- 4 cups fresh blackberries, rinsed and drained
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- Zest of one lemon
- ½ teaspoon vanilla extract
- A pinch of salt
Instructions
- Prepare the Crust: In a large mixing bowl, combine the flour and salt. Add in the cold, cubed butter and work it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, and mix until the dough comes together. Divide the dough into two equal parts, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prep the Filling: In a separate bowl, gently toss the fresh blackberries with granulated sugar, lemon juice, lemon zest, cornstarch, vanilla extract, and a pinch of salt.
- Let the mixture sit for about 15 minutes to allow the flavors to meld.
- Roll Out the Crust: Preheat your oven to 375°F (190°C). Roll out one of the dough discs on a floured surface to fit a 9-inch pie dish.
- Carefully place the rolled-out dough into the dish, pressing it gently to fit the edges.
- Add the Filling: Pour the blackberry filling into the pie crust, spreading it out evenly.
- Top It Off: Roll out the second dough disc and create a lattice or full crust for the top. Seal and crimp the edges to encase the filling.
- Bake to Perfection: Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.