Ultimate Fresh Blackberry Pie
Indulge in this Ultimate Fresh Blackberry Pie, a delightful treat that features a perfectly flaky pie crust filled with luscious, sweet-tart blackberries. This recipe balances the rich flavor of fresh blackberries with a touch of lemon zest and a hint of sweetness, creating a dessert that's sure to impress family and friends. Perfect for summer gatherings or special occasions, this pie embodies the essence of fresh fruit desserts. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence. Discover the joy of baking with our step-by-step guide and share a slice of happiness!
8
Servings
275
Calories
10
Ingredients
Ingredients
Classic Pie Crust
1 (See recipe at https://www.food.com/recipe/classic-pie-crust-idiot-proof-step-by-step-photo-tutorial-26205)
Fresh Blackberries
5 1/2 cups (Rinsed and drained)
Granulated Sugar
3/4 cup (Divided use)
Granulated Sugar
2 tablespoons (For topping)
Salt
1 pinch (To taste)
Potato Starch
1/4 cup (Or use potato flour)
Lemon Zest
1 teaspoon (Finely grated)
Butter
1 tablespoon (Cut into small pieces)
Egg White
1 (Beaten, for pastry wash)
Granulated Sugar
1 1/2 tablespoons (For sprinkling on top)
Instructions
1
Preheat your oven to 400 degrees F (200 degrees C) and place four 9-inch unglazed quarry tiles or a pizza stone on the lowest rack to heat for at least 30 minutes.
2
In a food processor, puree 1 cup of fresh blackberries until smooth and set aside.
3
In a large saucepan, combine 3/4 cup of granulated sugar, a pinch of salt, potato starch, and the blackberry puree. Cook over medium-low heat, stirring constantly until the mixture thickens to a jam-like consistency.
4
Once thickened, remove from heat and stir in the finely grated lemon zest.
5
Gently fold the thickened mixture into the remaining blackberries, ensuring they are coated evenly.
6
Transfer the blackberry filling to the pre-prepared bottom pie crust, dotting it with the small pieces of butter.
7
Carefully cover with the top layer of pastry dough, sealing the edges as desired.
8
Place an 18-inch square of heavy-duty foil on the heated tiles or pizza stone, and then set the pie on the foil.
9
Bake for 20 minutes, then remove the pie, and brush the top with the beaten egg white. Sprinkle the remaining 1 1/2 tablespoons of sugar on top.
10
Return the pie to the oven and bake for an additional 20 minutes, or until the crust is golden brown.
11
Loosely cover the pie with the foil and continue baking until the filling bubbles, approximately 15 to 20 more minutes.
12
Once done, remove from the oven and let the pie cool on a wire rack for 2 to 3 hours before slicing and serving.
Nutrition Information
12.5
Fat
41.25
Carbs
3.125
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Ultimate Fresh Blackberry Pie?
It is a dessert featuring a flaky crust filled with fresh blackberries, lemon zest, and a sweet-tart filling.
How many blackberries are needed for this recipe?
The recipe requires 5 1/2 cups of fresh blackberries, rinsed and drained.
What is the preheat temperature for the oven?
The oven should be preheated to 400 degrees F (200 degrees C).
Why are quarry tiles or a pizza stone used?
They provide a consistent, high heat from the bottom to help bake the lower crust effectively.
How long should the pizza stone be preheated?
The tiles or stone should be heated for at least 30 minutes on the lowest rack.
How much blackberry puree is used in the filling?
One cup of the fresh blackberries is pureed to be cooked into a jam-like consistency.
What is used as a thickening agent for the blackberry filling?
Potato starch is used, though potato flour can also be substituted.
What ingredients are cooked with the blackberry puree?
The puree is combined with 3/4 cup granulated sugar, a pinch of salt, and potato starch.
What consistency should the cooked filling reach?
It should be cooked over medium-low heat until it reaches a jam-like consistency.
When is the lemon zest added to the recipe?
The lemon zest is stirred in after the cooked mixture has been removed from the heat.
How do you incorporate the whole blackberries?
Gently fold the thickened puree mixture into the remaining 4 1/2 cups of whole blackberries.
What is dotted on the filling before adding the top crust?
One tablespoon of butter, cut into small pieces, is dotted over the filling.
What type of crust is recommended?
The recipe suggests a Classic Pie Crust, using both a bottom and a top layer.
How is the pie placed in the oven?
The pie is set on an 18-inch square of heavy-duty foil placed directly on the heated tiles or stone.
How long is the initial baking time?
The pie is first baked for 20 minutes before applying the pastry wash.
What is used for the pastry wash?
One beaten egg white is brushed onto the top crust after the first 20 minutes of baking.
How much sugar is sprinkled on the top crust?
A total of 1 1/2 tablespoons of granulated sugar is sprinkled on top after the egg white wash.
How long is the second stage of baking?
After the wash and sugar are added, the pie bakes for an additional 20 minutes until golden brown.
When should you cover the pie with foil?
Once the crust is golden brown, loosely cover it with foil to prevent over-browning while the filling finishes.
How do you know when the pie is fully cooked?
The pie is done when the filling inside begins to bubble, which takes about 15 to 20 more minutes after covering.
How long must the pie cool before serving?
It is essential to let the pie cool on a wire rack for 2 to 3 hours to allow the filling to set.
How many servings does one pie provide?
One 9-inch pie provides approximately 8 servings.
What is the calorie count per serving?
Each serving contains approximately 275 calories.
What is the fat content per slice?
There are 12.5 grams of fat per serving.
How many carbohydrates are in a serving?
There are 41.25 grams of carbohydrates per serving.
How much protein does a slice contain?
Each serving provides 3.125 grams of protein.
What are some recommended serving suggestions?
The pie is best served with a dollop of whipped cream or a scoop of vanilla ice cream.
What category of dessert does this fall into?
This recipe is categorized as a Pie and a fruit dessert.
Is the lemon zest finely grated?
Yes, the recipe calls for 1 teaspoon of finely grated lemon zest.
Can I use potato flour instead of potato starch?
Yes, potato flour is a suitable substitute for the 1/4 cup of potato starch.