Name: Blackberry Pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 50 min
Yield: 8
Cuisine: American
Ingredients: 5-6 cups blackberries, rinsed, picked clean, patted dry (if you use frozen berries, defrost and drain them); 1/2 cup to 3/4 cup sugar (depending on how sweet your berries are); 1 teaspoon lemon juice (use 2 teaspoons if using store-bought berries); 1 teaspoon lemon zest; 1/2 teaspoon ground cinnamon; 1/4 teaspoon almond extract; 4 to 6 Tbsp cornstarch, flour, or ground quick cooking instant tapioca (use 4 Tbsp if making the pie with wild-picked berries that include a few not fully ripe berries, 6 Tbsp if making the pie with store-bought very ripe berries); 1 pie dough recipe for top and bottom crust

Ingredients

8 serv.

5-6 cups blackberries, rinsed, picked clean, patted dry (if you use frozen berries, defrost and drain them)
1/2 cup to 3/4 cup sugar (depending on how sweet your berries are)
1 teaspoon lemon juice (use 2 teaspoons if using store-bought berries)
1 teaspoon lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon almond extract
4 to 6 Tbsp cornstarch, flour, or ground quick cooking instant tapioca (use 4 Tbsp if making the pie with wild-picked berries that include a few not fully ripe berries, 6 Tbsp if making the pie with store-bought very ripe berries)
1 pie dough recipe for top and bottom crust

Instructions

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1 Place the blackberries, sugar, cornstarch (or flour or ground instant tapioca), lemon zest, lemon juice, cinnamon, and almond extract in a large bowl. Gently fold the berries until they are all well coated with sugar. Let sit for 30 minutes.
2 Place the rack in the middle of the oven.
3 You should have two disks of pie dough, one for the bottom crust, one for the top crust. Roll out one of the disks of pie dough on a lightly floured surface to a 12-inch diameter if you are using a 9-inch pie pan, or 13-inch diameter if you are using a 10-inch pan. Line the bottom of your pie pan with the dough. Chill in the refrigerator while you roll out the top crust.
4 Roll out the second disk of pie dough for the top crust. You can keep the top crust as one solid disc or cut the dough into strips for a lattice crust.
5 Spoon the berry mixture into the dough-lined pie dish. For a lattice top, weave strips of pie dough over the top of the fruit-filled pie dish. For a solid top, place the second rolled-out pie dough crust on top of the pie. Press ends of strips into the rim of the bottom crust. Use scissors to trim the edges to 1/2-inch from the outer edge of the pie pan. Fold the edges back over themselves and use your fingers to crimp to seal the edges. If you are using a solid top crust, score the top several times with a sharp knife to create air vents for the steam to escape.
6 Place the pie on the middle rack of the oven. Put a baking sheet on the lower rack to catch any juices that might bubble out of the pie while it's cooking. Bake the pie in two stages. First bake it at 400°F for 30 minutes. Then place a sheet of aluminum foil over the pie to protect the edges and tops from getting too burnt. (A pie protector is quite useful here.) Reduce the heat to 350°F and bake for an additional 30 minutes , or until the crust has browned and the filling is bubbly. Remove from oven and place on a wire rack. Cool completely before serving. Did you love the recipe? Give us some stars and leave a comment below!