Blackberry Pie
A simple method and ingredients makes this blackberry pie an easy, delicious summer bake. Make gluten-free or not, as needed!
Servings: 8 servings
Calories: 111kcal
Ingredients
- 1 2-crust pie crust
- 1 ½ pounds blackberries
- ½ cup granulated sugar
- 3 tablespoons cornstarch , or arrowroot
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsalted butter
Instructions
- Have your 1 2-crust pie crust ready in the fridge and butter a 9-inch pie pan. Preheat the oven to 375℉, and let the dough sit at room temperature for about 10 minutes or until easy to work. First, roll out one disk of the dough to a 12-inch circle, then fit it into the pie pan. Roll out the other disk into an 11-inch circle.
- In a medium bowl, gently stir together the 1 ½ pounds blackberries, ½ cup granulated sugar, 3 tablespoons cornstarch, 1 tablespoon fresh lemon juice, and 1 teaspoon pure vanilla extract. Pour into the bottom pie crust and scatter the butter cubes over the top.
- Add the top crust dough, and press the edges of the dough together. Trim away any excess to 1 inch of overhang, then fold the edge under and crimp. Cut four slits into the top crust.
- Place the pie on a baking sheet and place it in the oven. Bake for 1 hour and 15 minutes, or until the top crust is browned and the fruit filling is bubbling. Cool on a wire rack for at least 2 hours, preferably at least 4, before slicing.
Nutrition
Calories: 111kcal | Carbohydrates: 24g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 2mg | Potassium: 141mg | Fiber: 5g | Sugar: 17g | Vitamin A: 226IU | Vitamin C: 19mg | Calcium: 25mg | Iron: 1mg