Tart and Juicy Blackberry Crumble Pie
This delightful fresh blackberry pie strikes the perfect balance between tart and sweet, offering a refreshing take on traditional fruit desserts. With each bite, you'll enjoy the plump, juicy blackberries, their natural flavors enhanced by just the right amount of sugar. This recipe is ideal for those who prefer their pies without overwhelming sweetness, allowing the richness of summer berries to shine through. Whether enjoyed on its own or with a dollop of whipped cream, this pie is sure to be a hit at any gathering. Remember to adjust the sugar based on the ripeness of your blackberries for optimal flavor, and keep an eye on the crust to ensure it doesn’t brown too much during baking.
6
Servings
N/A
Calories
6
Ingredients
Ingredients
Pastry for a double-crust 9-inch pie
1 (Prepare following your favorite pastry recipe or use store-bought.)
Fresh blackberries
5 cups (Rinsed and drained)
Granulated sugar
1/2 cup (Use more if berries are tart)
Cornstarch
3 tablespoons (For thickening)
Egg white
1 (Beaten until frothy)
Granulated or turbinado sugar
2 tablespoons (For sprinkling on the top crust)
Instructions
1
Preheat your oven to 425°F (220°C) to ensure a properly baked crust.
2
Roll out half of the pastry and fit it into the bottom of a 9-inch glass pie plate, making sure to press it into the corners.
3
Rinse the blackberries thoroughly, then allow them to drain. Pat them dry with a paper towel to remove excess moisture, which could make the pie soggy.
4
In a large mixing bowl, combine the blackberries with cornstarch and 1/2 cup of sugar, tossing gently until the berries are fully coated.
5
Pour the berry mixture into the lined pie crust, spreading it out evenly.
6
Roll out the second half of the pastry and place it over the berry filling. Gently seal the edges by twisting and crimping them together for a charming finish.
7
In a small bowl, beat the egg white until it becomes frothy. Brush it over the top crust to give a beautiful shine after baking.
8
Sprinkle the remaining 2 tablespoons of sugar over the top crust for added sweetness and a slightly crunchy texture.
9
Using a sharp knife, carefully cut several vents into the top crust to allow steam to escape during baking.
10
Place the pie on a baking sheet to catch any drips and bake it for 35-40 minutes, or until the crust is golden and the berry filling bubbles through the vents.
11
Keep an eye on the crust's color; if it browns too quickly, cover the edges with foil or a crust guard.
12
Allow the pie to cool completely on a wire rack before slicing and serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for a Tart and Juicy Blackberry Crumble Pie.
How many servings does this blackberry pie yield?
This recipe makes 6 servings.
What is the recommended oven temperature for baking?
The oven should be preheated to 425 degrees Fahrenheit (220 degrees Celsius).
How many cups of blackberries are required?
You will need 5 cups of fresh blackberries.
What size pie plate should be used?
A 9-inch glass pie plate is recommended.
How do I prevent the pie from becoming soggy?
Rinse the blackberries, drain them, and pat them dry with a paper towel to remove excess moisture.
What is used as a thickening agent for the berry filling?
3 tablespoons of cornstarch are used to thicken the filling.
How much sugar goes into the berry mixture?
1/2 cup of granulated sugar is added to the berry mixture.
Should I adjust the sugar amount if the berries are tart?
Yes, you should use more sugar if your blackberries are particularly tart.
What kind of pastry is needed?
You need pastry for a double-crust 9-inch pie.
Can I use store-bought pastry?
Yes, you can use your favorite homemade pastry recipe or store-bought dough.
How should the edges of the pie crust be finished?
The edges should be sealed by twisting and crimping them together.
What is brushed on the top crust before baking?
An egg white beaten until frothy is brushed over the top crust.
Why is egg white brushed on the crust?
The egg white provides a beautiful shine to the crust after baking.
What is sprinkled on top of the egg-washed crust?
2 tablespoons of granulated or turbinado sugar are sprinkled on top.
Why should I cut vents into the top crust?
Cutting vents allows steam to escape during the baking process.
How long does the pie need to bake?
The pie should bake for 35 to 40 minutes.
How can I tell when the pie is finished baking?
The pie is done when the crust is golden and the berry filling bubbles through the vents.
What should I do if the crust browns too quickly?
Cover the edges with foil or a crust guard to prevent over-browning.
Why should the pie be placed on a baking sheet?
Placing it on a baking sheet helps catch any drips that may occur during baking.
How should the pie be cooled?
Allow the pie to cool completely on a wire rack before slicing.
Is this pie meant to be very sweet?
This recipe strikes a balance between tart and sweet to let the summer berry flavor shine.
What are some serving suggestions?
The pie can be enjoyed on its own or topped with a dollop of whipped cream.
How should I prepare the blackberries?
They should be rinsed, drained, and patted dry.
What type of sugar is recommended for sprinkling?
You can use granulated or turbinado sugar for the topping.
What texture does the sugar topping add?
The sugar topping adds a slightly crunchy texture to the crust.
How much sugar is used in total?
A total of 1/2 cup for the filling and 2 tablespoons for the topping is used.
What tool is used to cut vents in the crust?
A sharp knife should be used to carefully cut several vents.
What is the flavor profile of this dessert?
It is described as a tart and juicy fruit dessert.
What categories does this recipe fall into?
It is categorized as a blackberry pie, fruit pie, dessert, and summer fruit baking recipe.