Try this Blackberry Pie recipe, or contribute your own.
- 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.
Choosing Your Vessel
Unlike a standard fruit tart that relies on a removable-bottom tart pan, fruit pies packed with high-moisture berries demand rigid containment to support a double crust. Heavy glass pie plates conduct heat efficiently, allowing you to monitor the browning of the bottom crust through the transparent material, while ceramic dishes retain heat evenly across long baking cycles. Metal pans remain a viable alternative, though dark finishes absorb radiation faster and may require lowering the oven temperature by 25 degrees Fahrenheit to prevent premature darkening.
Managing the Heat Transition
Successful execution hinges on initiating the bake at a high thermal blast of 425 degrees Fahrenheit to rapidly set the pastry fat before it melts into the surrounding pan. Dropping the thermostat down to 375 degrees Fahrenheit after the initial fifteen-minute mark prevents scorching while allowing the interior starches to gelatinize fully. Cutting adequate steam vents into the top pastry layer ensures that expanding moisture escapes properly instead of blowing out the crimped edges during this temperature shift.
Cooling and Setting Mechanics
Placing the hot pan directly onto a wire rack promotes adequate airflow underneath the bottom crust, preventing trapped condensation from rendering the pastry soggy as the pie drops in temperature. Patience during the cooling phase is mandatory because slicing into the filling too soon will cause the juices to run completely thin instead of holding a cohesive shape on the plate.
