This delicious Pioneer Woman Blackberry Pie is a simple and quick dessert that’s perfect for any occasion. With a buttery, flaky crust and sweet, juicy blackberries, it’s a treat everyone will love. You can easily customize it with common ingredients, making it a flexible and delightful dessert for any time of year.
Ingredients Needed
- 6 cups fresh blackberries (4 (6-oz.) containers)
- 3/4 cup granulated sugar
- 2 tsp lemon zest
- 1 tbsp lemon juice
- All-purpose flour, for dusting
- 1 recipe All-Butter Pie Crust (2 crusts)
- 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 Blackberry Pie Recipe
- Prepare the Blackberry Filling: In a large bowl, combine the blackberries, granulated sugar, lemon zest, and lemon juice. Cover and let sit at room temperature for 1 hour to draw out the juices and soften the berries, stirring occasionally.
- Preheat the Oven: Position an oven rack in the lower third of the oven and preheat to 425°F (220°C). Place a foil-lined, rimmed baking sheet on the rack to preheat.
- Prepare the Pie Crust: On a floured surface, roll out 1 pie crust into a 12-inch round, starting from the center. If the dough is sticky, sprinkle flour over it. Carefully lift the dough and place it into a 9-inch pie dish. Gently press the dough against the sides and trim the overhanging dough to 1 inch. Cover and refrigerate until ready to use.
- Roll Out the Second Crust: On a floured surface, roll out the second pie crust into a 10-inch round. Place it on a baking sheet or large plate, cover, and refrigerate until ready to use.
- Drain the Blackberries: After 1 hour, drain the blackberries, saving about 1/2 cup of the liquid. Discard the rest of the liquid and return the drained blackberries to the bowl.
- Make the Thickened Filling: In a medium saucepan, whisk together the cornstarch and salt. Gradually whisk in the reserved blackberry juice. Bring to a boil over medium heat, stirring constantly to prevent lumps. Once boiling, reduce heat to medium-low and cook for 2-3 minutes until thickened. Remove from heat, then stir in the butter until combined and glossy.
- Assemble the Pie: Pour the thickened filling over the blackberries and gently fold to combine. Transfer the filling into the pie crust in the pie dish. Place the second pie crust over the top. Trim any excess dough around the edges and crimp the top and bottom crusts together to seal. Cut a few vent holes in the top crust. Brush the crust with the beaten egg and sprinkle with turbinado sugar.
- Bake: Place the pie on the preheated baking sheet and bake for 50 minutes to 1 hour, or until the filling is bubbly and the crust is golden brown. Rotate the pie halfway through baking. If the crust begins to darken too quickly, cover the edges with foil after 40 minutes.
- Cool and Serve: Allow the pie to cool to room temperature on a wire rack for about 4 hours before slicing and serving.
Recipe Tips
- Use Fresh Blackberries: Fresh blackberries will make the pie taste better than frozen ones. If you use frozen, thaw and drain them to avoid extra liquid.
- Chill the Dough: Keep the pie crust in the fridge before using it. This helps it stay flaky and prevents it from shrinking.
- Brush with Egg: Brush the top crust with a beaten egg to get a golden and shiny look after baking.
- Cool the Pie: Let the pie cool for 4 hours after baking. This helps the filling set so it doesn’t spill out when sliced.
- Watch the Crust: If the crust gets too dark while baking, cover the edges with foil after 40 minutes to avoid burning.
How To Store Leftovers
- Refrigerate: Cover leftover blackberry pie and store it in the fridge for up to 3 days.
- Freeze: Wrap leftover blackberry pie tightly in plastic and foil. Freeze for up to 3 months. To serve, let it thaw in the fridge overnight.
Nutrition Facts
Serving Size: 1 slice (113g)
- Calories: 400
- Total Fat: 17g
- Saturated Fat: 9g
- Cholesterol: 0mg
- Sodium: 470mg
- Total Carbohydrate: 61g
- Dietary Fiber: 1g
- Sugars: 31g
- Protein: 3g
More Pioneer Woman Recipes:
Pioneer Woman Blackberry Pie Recipe
Description
This delicious Pioneer Woman Blackberry Pie is a simple and quick dessert that’s perfect for any occasion. With a buttery, flaky crust and sweet, juicy blackberries, it’s a treat everyone will love. You can easily customize it with common ingredients, making it a flexible and delightful dessert for any time of year.
Ingredients
Instructions
- Prepare the Blackberry Filling: In a large bowl, combine the blackberries, granulated sugar, lemon zest, and lemon juice. Cover and let sit at room temperature for 1 hour to draw out the juices and soften the berries, stirring occasionally.
- Preheat the Oven: Position an oven rack in the lower third of the oven and preheat to 425°F (220°C). Place a foil-lined, rimmed baking sheet on the rack to preheat.
- Prepare the Pie Crust: On a floured surface, roll out 1 pie crust into a 12-inch round, starting from the center. If the dough is sticky, sprinkle flour over it. Carefully lift the dough and place it into a 9-inch pie dish. Gently press the dough against the sides and trim the overhanging dough to 1 inch. Cover and refrigerate until ready to use.
- Roll Out the Second Crust: On a floured surface, roll out the second pie crust into a 10-inch round. Place it on a baking sheet or large plate, cover, and refrigerate until ready to use.
- Drain the Blackberries: After 1 hour, drain the blackberries, saving about 1/2 cup of the liquid. Discard the rest of the liquid and return the drained blackberries to the bowl.
- Make the Thickened Filling: In a medium saucepan, whisk together the cornstarch and salt. Gradually whisk in the reserved blackberry juice. Bring to a boil over medium heat, stirring constantly to prevent lumps. Once boiling, reduce heat to medium-low and cook for 2-3 minutes until thickened. Remove from heat, then stir in the butter until combined and glossy.
- Assemble the Pie: Pour the thickened filling over the blackberries and gently fold to combine. Transfer the filling into the pie crust in the pie dish. Place the second pie crust over the top. Trim any excess dough around the edges and crimp the top and bottom crusts together to seal. Cut a few vent holes in the top crust. Brush the crust with the beaten egg and sprinkle with turbinado sugar.
- Bake: Place the pie on the preheated baking sheet and bake for 50 minutes to 1 hour, or until the filling is bubbly and the crust is golden brown. Rotate the pie halfway through baking. If the crust begins to darken too quickly, cover the edges with foil after 40 minutes.
- Cool and Serve: Allow the pie to cool to room temperature on a wire rack for about 4 hours before slicing and serving.
Notes
- Use Fresh Blackberries: Fresh blackberries will make the pie taste better than frozen ones. If you use frozen, thaw and drain them to avoid extra liquid.
- Chill the Dough: Keep the pie crust in the fridge before using it. This helps it stay flaky and prevents it from shrinking.
- Brush with Egg: Brush the top crust with a beaten egg to get a golden and shiny look after baking.
- Cool the Pie: Let the pie cool for 4 hours after baking. This helps the filling set so it doesn’t spill out when sliced.
- Watch the Crust: If the crust gets too dark while baking, cover the edges with foil after 40 minutes to avoid burning.
Pioneer Woman Blackberry Pie Recipe