Description
A classic dessert featuring juicy blackberries enveloped in a flaky, buttery crust, perfect for summer gatherings or cozy nights.
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.
- Lightly butter or spray your pie pan.
- Combine granulated sugar, brown sugar, cornstarch, and flour in a small bowl.
- Coat the blackberries with lemon juice and fold them into the sugar blend.
- Pour the filling into the prepared bottom crust.
- Design the top crust as desired: lattice, full cover, or cut-out design.
- Trim and pinch edges, brush with heavy cream, and sprinkle sugar on top.
- Bake at 425°F for 15 minutes, then reduce temperature to 375°F and bake for 50–60 minutes.
- Let the pie cool for 2–3 hours before serving.
Notes
For a healthier option, consider sugar substitutes like Stevia or Monk fruit, especially for those with diabetes.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 16g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 25mg