Ingredients
- Beginning the process of making blackberry pie with frozen blackberries on a wooden table
- 6 cups frozen blackberries partially thawed
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 double pie crust store-bought or homemade
- 1 tablespoon butter optional, for dotting
- 1 egg for egg wash
Method
- Assembling a golden lattice crust over juicy blackberry pie made with frozen blackberries
- 1. Preheat oven to 400°F (200°C).
- 2. Partially thaw blackberries and drain excess liquid.
- 3. In a large bowl, mix berries with sugar, cornstarch, lemon juice, vanilla, and salt.
- 4. Roll out pie crust and fit into a 9-inch pie dish.
- 5. Add blackberry filling. Dot with butter if desired.
- 6. Cover with top crust, lattice, or crumb topping. Seal and flute edges.
- 7. Brush with egg wash and cut slits for steam.
- 8. Bake 20 minutes at 400°F, then reduce to 350°F and bake 30–35 more minutes.
- 9. Cool for 3–4 hours before serving.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 5gCholesterol: 45mgSodium: 190mgFiber: 4gSugar: 22g
Notes
You can substitute cornstarch with tapioca starch for a glossier filling.
Blind-bake crust for extra crispiness, especially if not using a lattice top.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!