After I graduated high school, my family moved from one end of Phoenix to the other. And, not too far from our new home was this hole-in-the-wall diner with the most amazing pies. Of all of them, the blueberry and blackberry pie were my favorites. And while this may not be their exact recipe, it sure does bring back memories of eating out with my family.
How to Make Blackberry Pie
Okay, when you’re making a blackberry pie, the best part is always eating it. That should go without saying, though, right? Oh well. I said it.
- 3 Pre-made rolled pie
- 6 C fresh blackberries
- 2 C sugar
- 1/2 C water
- 6 tbsp corn starch
- 5 tbsp cold water
- 1/4 C heavy whipping cream
- 1 9 inch pie dish
- Place two pre-made pie crust on top of each other and then into the pie dish. This is because we WANT a thick pie crust. Thicker pie crust is better when making fruit pies because then the crust won't fall apart from all the juice that's involved.
- Place the third pie crust onto a cutting board.
- Cut that third pie crust into 1/2 inch strips.
- Place the pie dish and pie strips into the fridge while you make the filling.
- Using a large saucepan, combine the blackberries, sugar, and water over medium heat. Bring to a boil while stirring often for about 5 minutes.
- In a small bowl, mix together the cornstarch and water.
- Pour the cornstarch-water mixture into the blackberry mixture. Stir well until thoroughly combined.
- Cook the filling on a low simmer until thickened, about 10-20 minutes. Make sure to stir the mixture frequently so it doesn't burn!
- Preheat the oven to 350 degrees Fahrenheit.
- Once the filling is thick, remove the crust from the fridge.
- Scoop the filling into the pie crust.
- Using the cut pie crust strips, starting at one edge of the pie, use every other strip and place them equally distant from each other on your pie.
- Starting at one end of the pie, fold back every other strip and place the shortest remaining strip perpendicular to the strips already on the pie. Lay the folded strips flat.
- Now, working at the opposite end of the pie, fold back the strips you didn’t fold back the first time. Take the next smallest strip of crust and place it parallel to the strip you just put down.
- Re-lay the folded strips flat.
- Repeat steps until all strips have been placed on the pie
- Pinch the edges of the strips to the edges of the pie crust in the dish.
- Using the heavy whipping cream and a pastry brush, brush the heavy whipping cream onto the crust and sprinkle with sugar.
- Place the pie onto a cookie sheet and then place into the preheated oven and bake for 45-55 minutes (or until the crust is lightly golden brown).
- Remove from oven and allow to cool for 20 minutes before slicing.
- Top with ice cream or whipped cream - or both!
Serving Size1 slice
Amount Per Serving Calories 242 Total Fat 4g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 2g Cholesterol 6mg Sodium 45mg Carbohydrates 51g Fiber 4g Sugar 40g Protein 2g
Blackberry Pies are Delicious – Enjoy!
There you have it, friends. An easy, delicious blackberry pie that can give any hole-in-the-wall diner a solid run for their money. Only, well, you made it and so there’s no concerns about health code violations to worry about – or sordid bathrooms that your kids lick.
So go make your own pie – and enjoy!
More on Blackberry Pies:
- Want another highly rated blackberry pie via AllRecipes? You’re welcome.
- If you want a whole little red hen style novel (about how to make the blackberry pie from planting the seeds to growing and harvesting it) make sure you check out this Blackberry Pie recipe!
- This summer blackberry pie looks delish, too.
My Must-Have Blackberry Pie Resources:
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- The one thing you didn’t know you needed to revolutionize baking
- See all of my favorite kitchen products on Amazon
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- Need a secondary dessert for the kids who don’t appreciate finer desserts? They’ll love these chocolate chip cookies. And that means more pie for us, right?