Do you cook blackberries before putting them in a pie?

No, you do not cook the blackberries before filling the pie. Mix the fresh blackberry filling quickly, freeze for 10 minutes, then bake.

Why is my blackberry pie so runny?

There are a few reasons why the filling might not have thickened properly. Too much juice may have been released when preparing the filling—mix it quickly! It may not have baked for long enough—it should bubble in the center and reach 200F. There may not be enough thickener—be sure to use the exact amounts for flour and sugar. Or the pie may not have cooled completely, which is essential for setting the juices.

What goes in a blackberry pie?

In addition to fresh blackberries, the filling is made with a few simple ingredients, like sugar, flour, lemon juice, and salt.

Delicious Homemade Blackberry Pie Recipe

Description

This homemade blackberry pie is bursting with juicy, sweet-tart blackberries and baked in a flaky, golden pie crust. Serve with vanilla ice cream for the ultimate summer dessert.

Ingredients

One recipe for Homemade Pie Crust
2 tablespoons heavy cream ( or half and half, for brushing)
Coarse sugar for sprinkling

Blackberry Pie Filling:

6 cups fresh blackberries
1 cup sugar
1/2 cup flour
2 teaspoons lemon juice
pinch salt

Serve with a scoop of vanilla ice cream

Optional additions: I like adding a teaspoon of lemon zest and ½ teaspoon cinnamon to the berry mixture- both optional!

Instructions

Make the Pie dough. Prepare the pie dough and place it in the refrigerator for 40 minutes or up to 2 days.
Preheat the oven to 375°F and read through the steps below before starting.
Roll. On a floured surface, roll out two pie crusts into 11-12 inch rounds.
Ready the dough. Place the bottom crust in a glass, 9-inch pie pan, pressing it down into the pie pan, letting the edges hang over. Ready the second top crust, rolling it out and cutting into 1-inch equal strips.
Quickly mix the filling. Place blackberries, sugar, flour, and salt in a large bowl and fold gently to combine. Fill the pie crust. Tip: Once you mix the filling, taste, adjust sugar and lemon juice to taste, and work quickly, as the mixture will start to get juicy quickly.
Weave the lattice top (see photos) then roll up the edges and crimp. Brush with cream and sprinkle with coarse sugar.
Freeze for 10 minutes and position the oven rack in the middle of the oven, with a sheet pan on the lower rack to catch any juices.
Bake the pie at 375°F for 15 minutes, then lower the heat to 325°F and bake for 40-50 more minutes -until golden brown and bubbling in the center of the pie (pie juice should be thick). The internal temperature should reach 200°F at the center of the pie. Double-check the crust color underneath the glass; make sure it is golden. Tent with foil if the top crust is getting too dark.
Cool completely before serving, allowing the juices to thicken further. Serve with ice cream.

Notes

Store blackberry pie up to two days at room temperature or refrigerate in an air-tight container for up to 5 days. Freeze for up to 3 months.

Egg wash: Feel free to use an egg wash instead of cream. You’ll need the full cup of sugar for this to thicken properly.

Frozen Berries: If using frozen berries, add 1 more cup, thaw, and drain first.

Nutrition

Serving Size: ⅛ of the pie
Calories: 408
Sugar: 31 g
Sodium: 526.5 mg
Fat: 16.2 g
Saturated Fat: 4.2 g
Carbohydrates: 62.6 g
Fiber: 7.6 g
Protein: 5.1 g
Cholesterol: 2.1 mg