Perfect Blackberry Pie

Submitted by Courtly

• Ready In: 1hr 40mins
• Ingredients: 10
• Yields: 1 pie

ingredients

• classic pie crust (see Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial)
• 5 1⁄2 cups fresh blackberries
• 3⁄4 cup granulated sugar, plus
• 2 tablespoons granulated sugar
• 1 pinch salt
• 1⁄4 cup potato starch or 1/4 cup potato flour
• 1 teaspoon finely grated lemon, zest of
• 1 tablespoon butter, cut into small pieces
• 1 egg white, beaten,for pastry wash
• 1 1⁄2 tablespoons granulated sugar

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.

Reviews

[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!

 

[Norelllaura1]

What a great recipe! I made this today for Easter at my Dad's with blackberries I had frozen from my blackberry bush last summer. I used FarahC's recipe #142738 for the topping and the pie was a huge hit with no leftovers. Thank you

 

[Wild Huckleberry]

Wonderful recipe for my favorite blackberry pie. This recipe takes a little more time, but it is time well spent. No one turns down a piece of this pie.

 

[Wistaria]

This pie is delicious! I found it to be pleasantly firm with the right consistency for a berry pie. It had the right amount of sweet/tartness and the flavor of the berries really came through. It was easy enough to make. I expected the puree to take a lot longer to thicken, but it happened really quickly because of all the starch. I left out the lemon zest because a) I didn't have any b) I'm not crazy about lemon flavor in dessert and c) was using olalliberries, which were tart enough. I also subbed cornstarch for the potato starch and forgot to put in the butter. I'm sure it would have been better with it, but it was fine without! Thanks for the great pie recipe!

 

[dolores in paradise]

WE have a blackberry bush. So every year I look for a prefect pie recipe. OK, this is it.Was not runny, great taste.I did use corn starch.Have never had potato starch.will have to look for it. Thanks for posting,Courtly Schrock.