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Pioneer Woman Blackberry Pie

Pioneer Woman Blackberry Pie - recipe card
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A classic blackberry pie with a flaky, buttery crust and a sweet-tart filling that’s bursting with juicy berries. The filling is thickened just enough to hold its shape when sliced, while the double crust bakes to a golden, crisp perfection.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour, plus more for rolling
  • 1 teaspoon kosher salt
  • 1 tablespoon granulated sugar
  • 1 cup (2 sticks) cold unsalted butter, cut into small cubes
  • 1/2 cup ice water, plus more if needed
  • 6 cups fresh blackberries, washed and dried
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • 1 large egg, beaten with 1 tablespoon water, for egg wash
  • 2 tablespoons coarse sugar, for sprinkling

Instructions

  1. In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces. This ensures a flaky texture.
  2. Drizzle the ice water over the flour mixture, 1 tablespoon at a time, tossing with a fork until the dough just comes together when squeezed. Be careful not to overmix — the dough should be slightly shaggy.
  3. Turn the dough out onto a lightly floured surface and gather it into a ball. Divide in half, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes while you prepare the filling.
  4. In a large mixing bowl, combine the blackberries, granulated sugar, cornstarch, lemon juice, vanilla, cinnamon, and nutmeg. Gently toss with a spatula until the berries are evenly coated. Set aside to macerate for 15 minutes, allowing the sugars to draw out the juices.
  5. Preheat your oven to 375°F / 190°C. Place a baking sheet on the bottom rack to catch any drips.
  6. On a lightly floured surface, roll one dough disk into a 12-inch circle, about 1/8-inch thick. Carefully transfer it to a 9-inch pie plate, pressing it gently into the bottom and sides without stretching. Leave the overhang.
  7. Pour the blackberry filling into the pie crust, including all the juices, and spread it into an even layer. If you want a firmer slice, let it sit for a few minutes to allow the cornstarch to start absorbing the liquid.
  8. Roll the second dough disk into another 12-inch circle. Place it over the filling, then trim the overhang to 1/2-inch beyond the edge. Fold the top crust under the bottom crust and crimp the edges with your fingers or a fork to create a decorative seal.
  9. Cut 4 to 6 slits on top of the pie for steam to escape. Brush the entire surface with the egg wash, then sprinkle with coarse sugar. This gives a shiny, golden finish.
  10. Bake the pie on the middle rack for 50 to 60 minutes, or until the crust is deep golden brown and the filling is bubbling through the steam vents. If the crust edges brown too quickly, cover them loosely with foil.
  11. After baking, allow the pie to cool on a wire rack for at least 2 hours before slicing. This helps the filling set so it doesn’t run out. Serve warm or at room temperature.

Notes

Store leftover pie loosely covered at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, wrap the baked, fully cooled pie in plastic wrap and then foil, and freeze for up to 3 months. Reheat individual slices in a 350°F / 177°C oven for 10-15 minutes or microwave for 30 seconds.

Nutrition

Keywords: blackberry pie, pioneer woman blackberry pie, homemade pie, berry pie, double crust pie, classic american pie, summer dessert, baked pie, flaky pie crust, easy blackberry pie

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-blackberry-pie-2/