Blackberry Pie
Source: Oh Sweet Basil
Click here to read about my experience making this recipe for my state meal challenge!
Servings: 8
Total time: 1 hour, 30 minutes + cooling time
INGREDIENTS
- 1 double pie crust
- 4 pints (about 8 cups) blackberries
- ½ cup sugar
- 2 Tbsp cornstarch
- 1 egg
- ½ tsp milk
- 2 Tbsp turbinado sugar
DIRECTIONS
- Line a pie tin with one pie crust, and cut the other one into strips. Refrigerate both.
- Preheat oven to 375 degrees F.
- Poke a few holes in the bottom crust with a fork. Line with parchment paper and fill with pie weights or dry beans, then bake for 20 minutes. Remove the weights and bake for another 5 minutes.
- In the meantime, in a saucepan over medium-low heat, fold the berries with the sugar and cornstarch, then cook until the berries release their juice and thicken, being careful not to stir too much.
- Add the berry mixture into the blind-baked crust, then create a lattice overtop with the top crust cut into strips.
- Whisk the egg and milk together and brush overtop the pie, then sprinkle with sugar.
- Bake for 30 minutes, then tent with foil to prevent burning and bake for an additional 20-25 minutes, until the filling is bubbly and the crust is golden brown.
- Allow to cool completely (preferably overnight) before slicing and serving!
