This handmade blackberry pie recipe from Ina Garten blends light and flaky pie crust with a wonderfully juicy, sweet seasonal blackberry filling to create the perfect summertime treat. Blackberries are in season during the summer. Prepare yourself to cook this dish at least once every year, and finish it off with a dollop of vanilla ice cream for the ideal ending.

Why You’ll Love This Recipe

• This summertime pie may be made with either fresh or frozen blackberries.
• You can whip up this sweet treat in no time with only a few simple pantry staples.
• Summer berries are best enjoyed in a pie, which may be frozen either before or after baking.
• Enjoy with a dollop of whipped cream or a scoop of vanilla ice cream.

Should I Use Fresh Or Frozen Blackberries?

You can use either fresh or frozen blackberries to make this blackberry pie.

• How To Use Fresh Blackberries. Make this into a fresh blackberry pie whenever possible, especially when blackberries are in season. To prepare your berries, all you need to do is wash them, let the excess water run out, and remove any stems.
• How To Use Frozen Blackberries. If you wish to bake a pie outside of the time of year when certain fruits are in season, you may certainly prepare this recipe with frozen blackberries. Simply let the frozen berries defrost and then drain. Be careful to drain them extremely well so that your filling does not end up having any additional liquid in it.

In all honesty, I believe that this recipe makes the most delicious blackberry filling for pies.

Ina Garten Blackberry Pie Ingredients

Pie Crust

• Flour. The recipe calls for all-purpose flour, which is fine.
• Salt. For this recipe, you may use regular table salt or any form of finely powdered sea salt.
• Crisco. Because it doesn’t melt as quickly as butter, Crisco is perfect for this. But if you’d rather use cold butter, that’s okay too.
• Water. In order to maintain the dough’s frigid temperature, use ice water. The water can even have ice cubes in it (but not the dough).
• Sugar And Egg Wash Were Used. The crust may be made more attractive and remain crisp by brushing it with an egg wash. Not much is required. To make it, all you need is one egg and a spoonful of water. Some of us prefer to add sugar in the end, too.

Blackberry Pie Filling

• Blackberries. You may make blackberry pie using either fresh or frozen blackberries. If you want to use frozen, you’ll want to increase the amount of cornstarch by touch because they tend to have more moisture. A recommended practice is to thaw and drain them before putting them to use.
• Sugar. For the filling of pies, we like to use standard white granulated sugar.
• Cornstarch. This prevents the filling from becoming too runny as the pie bakes.
• Lemons. Lemon juice and zest are required.
• Vanilla Extract. The greatest flavor comes from 100% pure vanilla extract.

How To Make Ina Garten Blackberry Pie

Basic Double Pie Crust

• Combine the four and salt in a large mixing basin.
• Combine the Crisco (or cold butter) with your fingertips. Make a well in the center of the mixture and add the water after it resembles a coarse meal.
• Bring the flour mixture from the sides of the basin into the middle of the bowl with the water and gently stir until mixed and all of the flour is moistened. Avoid overmixing or kneading!
• Divide the dough into two equal portions, shape it into flat discs, wrap it in plastic wrap, and chill for 30 minutes. 1 hour. Don’t bother about chilling the dough if you don’t have time. It’s a good habit, but it’s not entirely required for this dish.
• Remove the dough from the plastic wrap and place it on a lightly floured board. Start in the center of the dough with a rolling pin and roll outwards to form a circular. Roll the dough into an evenly thick, circular circle large enough to hang over the pie pan by at least 1/2″.
• Set aside. Carefully line a pie pan with the rolled dough. Roll the second disc of dough into a big, 1/4″ thick circle, then cut into 3/4″ strips with a pizza cutter. Place on a sheet tray and place in the refrigerator while you create the pie filling.

Blackberry Pie Filling

• Whisk together the sugar and cornstarch in a small bowl.
• In a second mixing bowl, carefully combine the blackberries, lemon juice, lemon zest, and vanilla essence. Toss the blackberries in the sugar and cornstarch mixture to coat.
• Transfer the pie filling to the prepared pie crust, then use the remaining dough strips to make a lattice crust on top of the pie.

Baking

• Preheat the oven to 350°F.
• Whisk together 1 whole egg and 1 tablespoon of water, then apply the egg wash with a pastry brush to the whole crust. Just before baking, sprinkle with 1 tablespoon of sugar.
• Bake for 45 minutes at 350 degrees Fahrenheit. 1 hour, or until the filling has thickened and the crust has turned golden brown. If the sides of the pie get brown before the baking time is up, cover it with strips of aluminum foil and continue baking.
• Remove the pie from the oven and set it aside to cool before serving it with a scoop of fresh whipped cream or vanilla ice cream. Enjoy!

What To Serve With Blackberry Pie?

• Starfruit
• Mulberry
• Nespresso
• Ice cream
• Peppermint Tea
• Brandy
• Americano
• Green Tea

How To Store Blackberry Pie?

• In The Fridge. This blackberry pie may be kept at room temperature for up to two days if it is wrapped in aluminum foil and stored in a sealed container. Whether you plan to make this blackberry pie in advance or you simply happen to have some leftovers, you can keep it for up to five days if you store it in an airtight container and then place it in the refrigerator.
• In The Freezer. If you want to store your pie in the freezer, you must first allow it to totally cool before wrapping it in aluminum foil, followed by plastic wrap. You may keep this in the freezer for up to two months.
• To Reheat. To defrost and reheat a frozen blackberry pie, you can either leave it out at room temperature for a few hours or place it in an oven preheated to 350 degrees for around ten minutes.

Is It Okay To Use Store-bought Blackberry Pie Filling?

Sure. It doesn’t exactly have the same flavor, but the amount of time it takes to make it is unbeatable.

How Can I Make My Berry Pie Not Runny?

If you use the whole recommended quantity of cornstarch and bake your pie for the full length of time, you shouldn’t have any issues with the filling getting too watery. In order to assist in the thickening of the mixture as it cooks and cools, the cornstarch, sugar, and natural pectin found in blackberries are all included in the filling and let cook together.

How Will I Know When My Pie Is Done Baking?

Your pie is done baking when the filling is bubbling and thick and the crust has achieved a golden brown color. This will typically take between 45 minutes and 1 hour when cooking at 350 degrees Fahrenheit.

How Do You Make Blackberry Pie-Filling Thicker?

Cornstarch is often called for in recipes that also call for flour, but in my experience, cornstarch is more effective in thickening fruit pies.

My Top Recipe Tips

• When it comes to producing pie crust that will turn out flaky, make sure to keep all of your components as cool as possible. Utilizing cold butter or Crisco in conjunction with ice water will be of tremendous assistance.
• You should refrigerate your pie dough if you have the time, but if you are in a hurry, you may skip this step. Chilling your pie dough is a good idea. Even without chilling the dough, this recipe may still be rolled out smoothly.
• If you use frozen berries, defrost them first and then drain any excess liquid before using them. To assist in maintaining the proper consistency of the blackberry pie filling, you will also want to increase the amount of cornstarch to a quarter cup.

Ina Garten Blackberry Pie Nutrition Facts

Amount Per Serving

• Calories 400
• Total Fat 17g
• Saturated Fat 9g
• Sodium 470mg
• Total Carbohydrate 61g
• Dietary Fiber 1g
• Sugars 31g
• Protein 3g
• Iron 18%

Nutrition Facts Source: Source