Mohamed Shili This classic Blackberry Pie by Ina Garten is prepared using fresh blackberries, granulated sugar, cornstarch, ground cinnamon, and unsalted butter. This Blackberry Pie recipe is a delightful dessert that takes about 5 hours to prepare, including baking and cooling time, and can serve up to 8 people.
Ina Garten Blackberry Pie Ingredients
- 5-6 cups blackberries
- ½ cup granulated sugar
- 3-4 tablespoons cornstarch
- ¼ teaspoon ground cinnamon
- 2 tablespoons butter
- 1 double pie crust homemade or store bought
- 1 egg yolk
How To Make Ina Garten Blackberry Pie
- Fire Up Your Oven: Let’s get started by heating your oven to a cozy 375°F. This will give your pie the perfect bake.
- Roll Out the Base: Take your chilled dough and roll out half of it into a 12-inch circle. Gently fit this into a 9-inch pie plate, making sure it hugs all the sides. This will form the lovely base for our juicy filling.
- Toss Together the Filling: Grab a medium-sized bowl and lovingly mix together the blackberries, sugar, cornstarch, and cinnamon. Be gentle, we don’t want to crush those berries! Spoon this mixture into the crust-lined pie plate, and dot with the pieces of butter.
- Cap It Off: Roll out the remaining pie crust and lay it over the top of the filled pie. Trim the edges and crimp them together to seal all that goodness inside. This is your pie’s snazzy hat!
- Add a Golden Touch: Mix the beaten egg yolk with a tablespoon of water. Brush this over the top crust to make it shine and turn golden in the oven.
- Bake the Beauty: Place the pie on a large baking pan lined with parchment paper to catch any drips. Bake in your preheated oven for 45 to 55 minutes. You’ll know it’s done when the crust is a beautiful golden color and the filling bubbles like a little berry volcano.
- Cool Down: Once out of the oven, rest the pie on a cooling rack. Resist the temptation to cut in right away; let it cool for at least four hours. This wait ensures the filling sets just right.
Recipe Tips
- Add some texture to the crust: Brush the bottom crust with a beaten egg white before adding the filling to prevent it from getting soggy.
- Enhance the filling’s flavor: Add a splash of lemon juice to the blackberry mixture to brighten the flavors without overpowering the berries.
- Adjust the thickness: If you like a thicker pie filling, add an extra tablespoon of cornstarch to ensure it sets perfectly.
- Prevent crust burning: Shield the edges of your pie crust with aluminum foil during the first half of baking to keep them from getting too brown.
What To Serve With Blackberry Pie
Serve your delightful Blackberry Pie with spiced chai ice cream, mint-infused whipped cream, candied ginger pieces, a drizzle of honey lavender syrup, and a scoop of mascarpone cheese.
You can also pair it with toasted almond slivers and a few fresh mint leaves to bring out the berry flavors.
How To Store Leftovers Blackberry Pie
Store your Blackberry Pie in the refrigerator by covering it loosely with aluminum foil or plastic wrap. It’s best consumed within 3-4 days to maintain the crust’s texture and the filling’s freshness.
Frequently Asked Questions
Can I use frozen blackberries instead of fresh ones?
Yes, you can use frozen blackberries for this pie. Thaw and drain them thoroughly to remove excess moisture, which prevents the pie from becoming too soggy.
What type of pie crust works best for this recipe?
A butter-based pie crust is ideal for Blackberry Pie as it offers a flaky texture and rich flavor that complements the sweet and tart blackberry filling effectively.
How can I prevent the pie filling from being too runny?
To prevent a runny pie filling, ensure your cornstarch measurement is accurate and consider adding a minute extra if your berries are particularly juicy. Let the pie cool completely to set the filling.
Ina Garten Blackberry Pie Nutrition Facts
Amount Per Serving
- Calories 490
- Total Fat 15g
- Saturated Fat 4.5g
- Cholesterol 102mg
- Sodium 880mg
- Total Carbohydrate 54g
- Dietary Fiber 5g
- Sugars 5g
- Protein 30g
- Vitamin A 50%
- Vitamin C 30%
- Calcium 6%
- Iron 15%
Try More Ina Garten Recipes:
Ina Garten Blackberry Pie
Description
This classic Blackberry Pie by Ina Garten is prepared using fresh blackberries, granulated sugar, cornstarch, ground cinnamon, and unsalted butter. This Blackberry Pie recipe is a delightful dessert that takes about 5 hours to prepare, including baking and cooling time, and can serve up to 8 people.
Ingredients
Instructions
- Fire Up Your Oven: Let’s get started by heating your oven to a cozy 375°F. This will give your pie the perfect bake.
- Roll Out the Base: Take your chilled dough and roll out half of it into a 12-inch circle. Gently fit this into a 9-inch pie plate, making sure it hugs all the sides. This will form the lovely base for our juicy filling.
- Toss Together the Filling: Grab a medium-sized bowl and lovingly mix together the blackberries, sugar, cornstarch, and cinnamon. Be gentle, we don’t want to crush those berries! Spoon this mixture into the crust-lined pie plate, and dot with the pieces of butter.
- Cap It Off: Roll out the remaining pie crust and lay it over the top of the filled pie. Trim the edges and crimp them together to seal all that goodness inside. This is your pie’s snazzy hat!
- Add a Golden Touch: Mix the beaten egg yolk with a tablespoon of water. Brush this over the top crust to make it shine and turn golden in the oven.
- Bake the Beauty: Place the pie on a large baking pan lined with parchment paper to catch any drips. Bake in your preheated oven for 45 to 55 minutes. You’ll know it’s done when the crust is a beautiful golden color and the filling bubbles like a little berry volcano.
- Cool Down: Once out of the oven, rest the pie on a cooling rack. Resist the temptation to cut in right away; let it cool for at least four hours. This wait ensures the filling sets just right.
