Hamdi Saidani This Pioneer Woman Blackberry Pie is a bubbly and flaky recipe, which is made with fresh blackberries and lemon juice. It’s the perfect summer dessert, ready in about 2 hours, plus cooling time.
Pioneer Woman Blackberry Pie Recipe Ingredients
- 1 recipe for a double pie crust (2 crusts)
- 6 cups fresh blackberries (about 4 6-oz. containers)
- 3/4 cup granulated sugar
- 2 tsp. lemon zest plus 1 tbsp. lemon juice
- 1/4 cup cornstarch
- 1/4 tsp. kosher salt
- 2 Tbsp. salted butter
- 1 large egg, lightly beaten
- 2 Tbsp. turbinado sugar
How To Make Pioneer Woman Blackberry Pie
- Macerate the Berries: In a large bowl, combine the blackberries, granulated sugar, lemon zest, and lemon juice. Cover and let the mixture sit at room temperature for 1 hour to allow the berries to soften and release their juices.
- Prep the Oven and Crust: Preheat the oven to 425°F. Place a foil-lined, rimmed baking sheet on the lower oven rack to preheat. Roll out one piece of the pie dough and fit it into a 9-inch pie pan (not deep dish). Trim the excess dough and place the crust in the refrigerator to chill.
- Make the Filling: Drain the macerated blackberries, reserving ½ cup of their liquid. In a medium saucepan, combine the cornstarch and salt. Gradually whisk in the reserved blackberry juice until smooth. Bring this mixture to a boil over medium heat, stirring constantly, until it thickens, about 2-3 minutes.
- Finish the Filling: Reduce the heat to low and whisk in the butter. Once combined and glossy, remove from the heat and pour the mixture over the drained blackberries, folding gently to combine.
- Assemble and Bake: Pour the blackberry filling into the chilled pie crust. Top with the second pie crust, trim and crimp the edges to seal, and cut a few vents in the top. Brush the top crust with an egg wash (1 egg whisked with 1 tbsp water) and sprinkle with turbinado sugar.
- Bake Until Bubbly: Carefully place the pie on the preheated baking sheet in the oven. Bake for 50 minutes to 1 hour, until the crust is a deep golden brown and the filling is thick and bubbling vigorously through the vents.
- Cool Completely: Let the pie cool completely on a wire rack for at least 4 hours before slicing. This is a crucial step for the filling to set properly.
Recipe Tips
- How to prevent a soggy bottom crust? The most important trick is to place your pie on a preheated baking sheet. This helps to set and crisp the bottom crust quickly. Cooking the filling on the stovetop first to thicken the juices is also a key step.
- Can I use frozen blackberries? Yes. If you use frozen blackberries, it is very important to thaw them completely and then drain off as much excess liquid as possible before proceeding with the maceration step.
- How do I know when the pie is truly done? You must see the filling bubbling thickly through the vents in the top crust, especially in the very center of the pie. This indicates that the cornstarch has reached a high enough temperature to fully activate and thicken the juices.
- How do I keep my crust from getting too dark? This pie requires a long bake time. The recipe suggests that if the crust is getting too dark after about 40 minutes, you can loosely tent a piece of aluminum foil over the top of the entire pie for the remainder of the baking time to protect it.
What To Serve With Blackberry Pie
This is a classic American dessert that is a staple for a reason. It is traditionally and most deliciously served warm or at room temperature with:
- A scoop of high-quality vanilla bean ice cream
- A dollop of fresh, unsweetened whipped cream
- A drizzle of heavy cream
How To Store Blackberry Pie
- Room Temperature: A fruit pie like this can be stored, loosely covered, at room temperature for up to 2 days.
- Refrigerate: After two days, it’s best to store the pie, covered, in the refrigerator for up to two additional days.
- Reheat: Reheat individual slices in the microwave or place the entire pie in a 350°F oven for 10-15 minutes until warmed through.
Blackberry Pie Nutrition Facts
- Serving: 1 slice (1/8th of pie)
- Calories: 470 kcal
- Carbohydrates: 72g
- Protein: 5g
- Fat: 20g
- Saturated Fat: 12g
- Sugar: 48g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is my pie filling runny?
A runny pie is almost always the result of under-baking or not letting the pie cool completely before slicing. You must bake the pie long enough for the filling in the absolute center to come to a full, thick bubble. Slicing it before the 4-hour cooling time will also result in a runny filling.
Can I add other spices to the filling?
Yes. As the recipe tip suggests, for a warmer flavor, you can add a pinch of cinnamon, nutmeg, or cardamom to the cornstarch mixture before making the filling.
Can I use a lattice top instead of a full top crust?
Absolutely. A lattice top is a beautiful and classic choice for a blackberry pie. It also helps to vent the steam from the filling as it bakes.
Try More Pioneer Woman Recipes:
- Pioneer Woman Never Fail Pie Crust Recipe
- Pioneer Woman Flat Apple Pie Recipe
- Pioneer Woman Grasshopper Pie Recipe
Pioneer Woman Blackberry Pie Recipe
Description
A classic summer dessert featuring a sweet and tangy fresh blackberry filling in a rich, homemade glaze, all baked inside a flaky, golden-brown double crust.
Ingredients
Instructions
- Toss the blackberries with the sugar, lemon zest, and juice. Let them sit for 1 hour.
- Preheat oven to 425°F with a foil-lined baking sheet inside. Fit one pie crust into a 9-inch pie pan.
- Drain the berries, reserving ½ cup of the juice.
- In a saucepan, thicken the reserved juice with cornstarch. Whisk in the butter, then fold this glaze over the drained blackberries.
- Pour the filling into the pie crust. Top with the second crust, crimp the edges, and cut steam vents.
- Brush with an egg wash and sprinkle with turbinado sugar.
- Place the pie on the preheated baking sheet and bake at 425°F for 20 mins, then reduce heat to 375°F and bake for another 30-40 mins, until the filling is very bubbly in the center.
- Let the pie cool completely on a wire rack for at least 4 hours before slicing.
Notes
- u003cliu003eThe most important tip for this pie is to let it cool for at least 4 hours before slicing; this is not optional and is essential for the filling to set up properly.u003c/liu003eu003cliu003eBaking the pie on a preheated baking sheet is the secret to a crisp, non-soggy bottom crust and also catches any potential drips.u003c/liu003eu003cliu003eMacerating the berries in sugar first helps to draw out the juices so you can control the thickness of the filling by cooking them into a glaze.u003c/liu003eu003cliu003eFor the best flavor, use fresh, ripe, in-season blackberries.u003c/liu003e
Pioneer Woman Blackberry Pie Recipe
