Ingredients for Perfect Blackberry Pie
- Pie Crust
- Fresh Blackberries
- Granulated Sugar
- 1/4 teaspoon salt
- Potato Starch
- Lemon, Zest Of
- Butter
- Egg White
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How to Make Perfect Blackberry Pie
- Adjust oven rack to the lowest position. Place four 9-inch unglazed quarry tiles on the rack, forming an 18-inch square.
- Preheat oven to 400°F (200°C). Let the tiles heat for at least 30 minutes.
- Puree 1 cup of the blackberries in a food processor fitted with a metal blade. Set aside.
- In a large saucepan, whisk together the sugar, salt, and cornstarch. Add the blackberry puree and cook over medium-low heat, stirring constantly with a rubber spatula, until the mixture thickens to the consistency of jam (about 5-7 minutes).
- Stir in the lemon zest.
- Pour the thickened mixture over the remaining 3 cups of blackberries; gently stir to combine.
- Pour the blackberry filling into the bottom pie shell. Dot with 1 tablespoon of butter.
- Cover with the top layer of pastry dough. Crimp the edges to seal.
- Place an 18-inch square of heavy-duty aluminum foil on the preheated quarry tiles.
- Carefully place the pie on the foil. Bake for 20 minutes.
- Remove the pie from the oven. Brush the top crust with the beaten egg white and sprinkle with 1 1/2 tablespoons of sugar.
- Loosely cover the edges of the pie with the foil to prevent over-browning.
- Continue baking until the crust is golden brown and the filling is bubbling, about 20-35 minutes more. (Check for doneness after 20 minutes. If the crust is browning too quickly, reduce oven temperature slightly and/or use a pie shield.)
- Remove from oven and let cool completely on a wire rack for at least 2-3 hours before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
936g
Fat
37g
Carbs
101g