Mohamed Shili Ina Garten Blackberry Pie is a classic American fruit dessert featuring a flaky double crust and a jam-like berry filling. This simple bake uses fresh blackberries and a hint of cinnamon to create a deep purple center that’s perfect for a summer gathering.
Ina Garten’s approach here is all about the thickener ratio and the cooling time. Most recipes lead to a watery mess that runs all over the plate, but this one is better because the cornstarch has enough time to fully hydrate and set. This results in clean, distinct slices where the berries stay tucked inside the crust rather than swimming in juice.
If you do nothing else, make sure you let this pie sit on the counter for the full four hours. That’s the difference between a firm, professional filling and a berry volcano that collapses the second you cut it. I’ve found that the residual heat continues to cook the starch long after it leaves the oven, so don’t rush the process.
Ina Garten Blackberry Pie Ingredients
- 1 double pie crust (homemade or store-bought)
- 5-6 cups blackberries
- 1/2 cup (100g) granulated sugar
- 3-4 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
- 2 tablespoons butter, cut into small pieces
- 1 egg yolk (for the wash)
How To Make Ina Garten Blackberry Pie
- 1. Fire up the oven: Set the temperature to 190°C (375°F) so it’s fully ready when the pie goes in. Line a large baking sheet with parchment paper to catch any purple drips that might bubble over the edge of the dish.
- 2. Roll out the base: Take half of your chilled dough and roll it into a 12-inch circle on a floured surface. Gently drape it into a 9-inch pie plate, pressing it into the corners without stretching the dough, which prevents it from shrinking during the bake.
- 3. Toss together the filling: Mix the blackberries, sugar, cornstarch, and cinnamon in a large bowl with a rubber spatula. Be very careful not to crush the fruit, as you want the whole berries to hold their shape while they soften in the oven.
- 4. Fill and dot: Spoon the berry mixture into the crust and scatter the small pieces of butter over the top. The butter melts into the sugar and cornstarch to create a silky texture in the sauce that keeps the filling from being too sticky.
- 5. Cap it off: Roll out the rest of the dough and lay it over the fruit. Trim the overhanging edges to about an inch, then fold the top crust under the bottom crust and crimp them together with your fingers to form a tight seal.
- 6. Add a golden touch: Whisk the egg yolk with a tablespoon of water and brush it over the entire top crust. This egg wash is what gives the pie that deep, professional glow and helps the pastry stay crisp under the weight of the fruit.
- 7. Bake the beauty: Slide the pie on its baking sheet into the oven for 45 to 55 minutes. You’re looking for a crust that’s a dark golden brown and a filling that’s bubbling heavily through the steam vents you’ve cut in the top.
- 8. Cool down: Move the pie to a wire rack and leave it alone for at least 4 hours. The filling will look liquid when it first comes out, but it needs that time at room temperature for the cornstarch to finish its job and set the sauce.
Recipe Tips
- Brush the bottom crust with egg white: Before you dump in the berries, paint a thin layer of beaten egg white over the base of the dough. This creates a waterproof barrier that prevents the juice from turning the bottom of your pie into a soggy, doughy mess.
- Add a squeeze of lemon juice: If your blackberries are very sweet, a teaspoon of fresh lemon juice helps brighten the flavor. It provides a sharp contrast to the sugar and cinnamon without making the filling taste like citrus.
- Vary the cornstarch based on the fruit: If you’re using frozen berries, they’ll release more liquid than fresh ones, so use the full four tablespoons of starch. For very firm, fresh berries, three tablespoons is usually enough to get a perfect set.
- Shield the edges with foil: If the thin fluted edges of your crust are browning too fast while the center is still pale, wrap them loosely in strips of aluminum foil. This allows the middle of the pie to finish cooking without the perimeter burning.
- Keep the dough cold: If the kitchen is hot, put the bottom crust back in the fridge while you prep the berries. Keeping the fat in the pastry cold is the only way to ensure the crust turns out flaky instead of crumbly.
- Cut large steam vents: Use a sharp knife to poke four or five decent slits in the top crust before baking. This lets the steam escape so the pressure doesn’t blow out your crimped edges and send the juice leaking out the sides.
What To Serve With Blackberry Pie
A big scoop of vanilla bean ice cream is the classic partner for a warm slice of this pie. The cold cream melts into the dark berry sauce and creates a marble effect that looks as good as it tastes.
If you want something lighter, a dollop of unsweetened whipped cream or a pour of cold heavy cream works just as well. The fat in the dairy helps balance the tartness of the blackberries and the spice from the cinnamon.
How To Store Blackberry Pie
- Fridge: Cover the cooled pie loosely with foil and keep it in the refrigerator for up to 4 days. The crust will lose some of its crunch over time, but the berry flavor actually gets more concentrated as it sits.
- Reheat: To get the pastry crisp again, put a slice in a 175°C (350°F) oven for about 10 minutes. Using a microwave is much faster, but it’ll make the crust soft and the filling can get dangerously hot very quickly.
- Freeze: You can freeze the baked pie for up to 3 months if you wrap it in several layers of plastic wrap. Thaw it in the fridge overnight and then pop it in a hot oven for twenty minutes to refresh the crust before serving.
Ina Garten Blackberry Pie Nutrition Facts
Per serving (1 of 8):
- Calories: 410 kcal
- Protein: 5g
- Fat: 18g
- Carbohydrates: 58g
- Sugar: 26g
- Sodium: 290mg
FAQs
Can I use frozen berries for the Ina Garten Blackberry Pie?
Yes, you can use frozen fruit, but don’t thaw the berries before mixing them with the sugar and starch. If you thaw them, they’ll release too much liquid too early, which makes the filling much harder to set properly.
Why is the bottom of my Blackberry Pie crust raw?
This usually happens if the oven wasn’t hot enough or if the pie wasn’t baked on a lower rack. Placing the pie on a preheated baking sheet helps push heat into the bottom of the dish to cook the dough through.
Do I need to use a lattice crust for Ina Garten Blackberry Pie?
You don’t have to, but a lattice crust looks beautiful and allows more steam to escape. If you choose a solid top crust like this recipe, just make sure your steam vents are large enough to prevent the lid from puffing up.
Is it okay to use store-bought pie dough?
Absolutely, a good quality refrigerated pie crust is a great time-saver and still tastes wonderful. Just make sure to let it sit at room temperature for fifteen minutes before rolling it so it doesn’t crack as you fit it into the dish.
How do I know for sure the filling is set?
You can’t really tell until the pie is cold, but look for the bubbles. If the juice bubbling through the vents looks thick and syrupy rather than thin and watery, you’ve reached the right temperature for the cornstarch to work.
Try More Ina Garten Recipes:
Ina Garten Blackberry Pie
Description
Ina Garten’s Blackberry Pie is the ultimate celebration of fresh summer fruit. It features a sweet-tart, cinnamon-kissed blackberry filling that bubbles beautifully inside a crisp, golden-brown double pie crust. With a perfectly thickened sauce and a glossy, egg-washed finish, it is a rustic yet elegant dessert that demands a generous scoop of vanilla bean ice cream.
Ingredients
Instructions
- Fire up the oven: Set the temperature to 190°C (375°F) so it’s fully ready when the pie goes in. Line a large baking sheet with parchment paper to catch any purple drips that might bubble over the edge of the dish.
- Roll out the base: Take half of your chilled dough and roll it into a 12-inch circle on a floured surface. Gently drape it into a 9-inch pie plate, pressing it into the corners without stretching the dough, which prevents it from shrinking during the bake.
- Toss together the filling: Mix the blackberries, sugar, cornstarch, and cinnamon in a large bowl with a rubber spatula. Be very careful not to crush the fruit, as you want the whole berries to hold their shape while they soften in the oven.
- Fill and dot: Spoon the berry mixture into the crust and scatter the small pieces of butter over the top. The butter melts into the sugar and cornstarch to create a silky texture in the sauce that keeps the filling from being too sticky.
- Cap it off: Roll out the rest of the dough and lay it over the fruit. Trim the overhanging edges to about an inch, then fold the top crust under the bottom crust and crimp them together with your fingers to form a tight seal.
- Add a golden touch: Whisk the egg yolk with a tablespoon of water and brush it over the entire top crust. This egg wash is what gives the pie that deep, professional glow and helps the pastry stay crisp under the weight of the fruit.
- Bake the beauty: Slide the pie on its baking sheet into the oven for 45 to 55 minutes. You’re looking for a crust that’s a dark golden brown and a filling that’s bubbling heavily through the steam vents you’ve cut in the top.
- Cool down: Move the pie to a wire rack and leave it alone for at least 4 hours. The filling will look liquid when it first comes out, but it needs that time at room temperature for the cornstarch to finish its job and set the sauce.
Notes
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