Blackberry Pie
Blackberry Pie, a timeless classic, is a symphony of sweet and tangy flavors enveloped in a flaky, golden crust.
Blackberry Pie, a timeless classic, is a symphony of sweet and tangy flavors enveloped in a flaky, golden crust.
- Carbohydrate 25.4846175180376 g
- Cholesterol 0.375 mg
- Fat 0.55045625009656 g
- Fiber 4.02693764132317 g
- Protein 1.89420625098451 g
- Saturated Fat 0.0920487500153301 g
- Serving Size 1 1 Serving (96g)
- Sodium 101.438750126424 mg
- Sugar 21.4576798767144 g
- Trans Fat 0.146455000031855 g
- Calories 110 calories
Step-by-step
- Preheat oven to 425 degrees F (220 degrees C).
- Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges, and cut vents in the top crust for steam to escape.
- Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
- Bake in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes, or until the filling is bubbly and the crust is golden brown. Cool on wire rack.
Reducing the oven temperature from 425 degrees F to 375 degrees F after the initial 15 minutes prevents the pastry from burning before the fruit cooks through. All-purpose flour functions as the primary thickener here, binding the juices released by four cups of fresh blackberries during baking. Precise measurement of this starch is critical; too much flour creates a pasty consistency, while too little leaves the filling too runny to hold a slice. Pastry flour or arrowroot can replace all-purpose flour, though starches like arrowroot require lower heat thresholds and yield a glossier appearance in the finished gel. Bakers working with frozen berries must thaw and drain them thoroughly first, as excess moisture will overwhelm the flour ratio and prevent proper setting. Brushing the upper crust with milk before applying the remaining white sugar creates a granular, golden exterior crust texture. Cool the finished pie completely on a wire rack to allow the internal starches to finish retrograding and stabilize the slice structure.
