Perfect Blackberry Pie

READY IN: 1hr 40mins
Top Review by Battle in Seattle

This is the second time I've made this pie, and I'm pretty thrilled with the results. I added just a bit of vanilla (1/2 tsp.?) and a tiny squeeze of lemon juice as well. As far as taking more work, I don't really think it matters--it's only about another five minutes, and the results far outweigh that extra time. I would, note, though, that I'm using a rather deep pie dish, and next time I make this, I plan on adding another half-recipe's worth of the berry filling. It seems a bit thin for this deep dish. Thanks for sharing!

Ingredients Nutrition

Directions

  1. Adjust oven rack to lowest position and place four 9-inch unglazed quarry tiles on rack to form an 18-inch square.
  2. (A pizza stone will work, too.) Preheat oven to 400 degrees and let tiles heat for at least 30 minutes.
  3. Purée 1 cup of the blackberries in a food processor fitted with the metal blade; set aside.
  4. Stirring constantly with a rubber spatula, bring the sugar, salt, starch and blackberry purée to the consistency of thick jam over medium-low heat in a large saucepan.
  5. Stir in lemon zest.
  6. Pour thickener over remaining blackberries and stir to combine.
  7. Pour blackberry filling into bottom pie shell and dot with the 1 Tb.
  8. butter.
  9. Cover with top layer of pastry dough.
  10. Set an 18-inch square of heavy-duty foil on tiles or pizza stone.
  11. Set pie on foil and bake for 20 minutes.
  12. Remove pie from oven, brush with beaten egg white, sprinkle with 1 1/2 Tbs.
  13. sugar.
  14. Bake until golden brown, about 20 minutes longer.
  15. Bring foil around pie to loosely cover.
  16. Bake until filling bubbles, 15-20 minutes longer.
  17. Cool on a wire rack, 2-3 hours.

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