Blackberry Pie
Blackberry Pie
Bursting with blackberry flavor and not too sweet, this blackberry pie is nestled inside a flaky, buttery pie crust. Serve warm and top with homemade vanilla ice cream for a delicious summer treat. Recipe courtesy of Imperial Sugar.
Prep Time
40
minutes
Cook Time
1.17
hours
Servings
10
Total time: 1 hour, 50 minutes
Ingredients
- 1 pure butter pie curst (9 inches)
- 8 cup blackberries, fresh or frozen
- 1/2 cup all-purpose flour
- 1 cup imperial sugar extra fine granulated sugar
- 1/8 teaspoon salt
- 2 tablespoon lemon juice
- 2 tablespoon butter, optional
- vanilla ice cream, optional
Directions
- Preheat oven to 350° F.
- Prepare a 9-inch pie crust and set aside.
- Combine blackberries, flour, sugar and salt in a bowl.
- If using frozen berries it is necessary to let mixture sit at room temperature for at least 90 minutes.
- Scrape mixture into pie shell.
- Melt butter and pour over berries, if using.
- Roll remaining pie dough in a circle large enough to cover pie.
- Using a small round cutter, cut a few circles on surface and retain rounds.
- Place dough onto pie.
- Cut away excess dough from edge.
- Place rounds on surface and brush entire top with a thin coat of water.
- Sprinkle surface with a thin even layer of sugar and place pie in oven.
- Bake until filling makes thick bubbles in center, about 70 minutes if using fresh berries and 95 minutes if using frozen berries.
- Serve with a scoop of vanilla ice cream, if desired.