Description
Pioneer Woman’s Blackberry Pie is a classic fruit pie made with fresh or frozen blackberries, sugar, and a touch of lemon juice, all baked in a homemade or store-bought pie crust. The filling is thickened with a bit of flour or cornstarch, creating a luscious, juicy pie that’s perfectly balanced in sweetness and tartness. The pie is baked until the crust is golden and the filling is bubbling, resulting in a beautiful and delicious dessert.
Ingredients
Scale
For the Pie Crust:
- 2 1/2 cups of all-purpose flour
- 1 teaspoon of salt
- 1 tablespoon of sugar
- 1 cup (2 sticks) of cold unsalted butter, cut into cubes
- 1/4 to 1/2 cup of ice water
For the Filling:
- 5 cups of fresh blackberries (or frozen, thawed and drained)
- 3/4 cup of granulated sugar
- 1/4 cup of all-purpose flour (or cornstarch for a gluten-free option)
- 1 tablespoon of fresh lemon juice
- 1/2 teaspoon of lemon zest
- 1/4 teaspoon of ground cinnamon (optional)
- 1/8 teaspoon of salt
- 1 tablespoon of unsalted butter, cut into small pieces
For the Egg Wash:
- 1 large egg
- 1 tablespoon of water
- Coarse sugar for sprinkling (optional)
Instructions
Prepare the Pie Crust:
- Make the Dough: In a large mixing bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter (or food processor) to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Add Ice Water: Gradually add the ice water, one tablespoon at a time, stirring with a fork or your hands until the dough begins to come together. Be careful not to overwork the dough.
- Chill the Dough: Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
Prepare the Filling:
- Make the Filling: In a large mixing bowl, gently toss the blackberries with the sugar, flour (or cornstarch), lemon juice, lemon zest, cinnamon (if using), and salt. Let the mixture sit for 10-15 minutes to allow the berries to release their juices.
Assemble the Pie:
- Roll Out the Dough: On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness and fit it into a 9-inch pie dish, leaving some overhang.
- Add the Filling: Pour the blackberry filling into the prepared pie crust, spreading it evenly. Dot the filling with the small pieces of butter.
- Prepare the Top Crust: Roll out the second disk of dough and place it over the filling. You can either lay it flat and cut slits for ventilation, or cut the dough into strips to create a lattice top. Trim any excess dough and crimp the edges to seal.
- Apply the Egg Wash: In a small bowl, whisk together the egg and water. Brush the top crust with the egg wash and sprinkle with coarse sugar if desired.
Bake the Pie:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Bake the Pie: Place the pie on a baking sheet to catch any drips and bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust start to brown too quickly, cover them with foil or a pie shield.
- Cool the Pie: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This allows the filling to set properly.