While this pie is a favorite in Washington state, it is also a classic across the country. The cut-out crusts update the look of the old standard, but the taste is just as sweet, tart and velvety as you remember.
| Level: | Easy |
| Total: | 2 hr 35 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 6 cups blackberries
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest plus 1 tablespoon lemon juice
- One 14.1-ounce box refrigerated rolled pie crusts (2 crusts)
- All-purpose flour, for dusting
- 1/4 cup cornstarch
- 1 tablespoon unsalted butter, cut into small pieces
- 1 large egg, lightly beaten
- 1 tablespoon turbinado or raw sugar
Instructions
- Toss together the berries, granulated sugar, vanilla and lemon zest and juice in a large bowl. Let stand at room temperature for 20 minutes.
- Preheat the oven to 400 degrees F.
- Meanwhile, unroll one pie crust and press it into a 9-inch pie plate. Roll out the other crust on a floured cutting board. Using a 2-inch round biscuit cutter, cut the entire crust into rounds, rerolling until all the dough is used (about 28 rounds).
- Sprinkle the cornstarch over the berry mixture and toss to combine. Pour the berry mixture into the crust and spread into an even layer. Dot the top with the butter pieces. Brush the border of the dough lightly with the egg wash. Place the rounds around the border of the pie plate, overlapping them slightly and using the egg wash as an adhesive when necessary. There will be empty space in the center. Crimp the edge of the pie. Brush the entire crust with the egg wash and sprinkle with the turbinado sugar.
- Put the pie plate on a baking sheet and bake until the center is set and the crust is golden brown, 45 to 50 minutes. Put on a wire rack to cool completely. Serve at room temperature.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 597 |
| Total Fat | 23 g |
| Saturated Fat | 9 g |
| Carbohydrates | 95 g |
| Dietary Fiber | 9 g |
| Sugar | 42 g |
| Protein | 6 g |
| Cholesterol | 36 mg |
| Sodium | 327 mg |
Reviews
can you use frozen berries?
It was a big hit for fourth of July! I made my own crust and cut out stars instead of rounds. The plate was licked clean. Love the turbinado touch.
Best Blackberry pie recipe ever! I use homemade crust but you wouldn’t need to.
I used 2.5 lbs of frozen peaches. Worked great. I should have added more cornstarch only bc the peaches had more moisture in it than the berries would have had. I even liked the circles of dough on top, I used frozen pie dough from the supermarket that comes rolled up; defrost and cut out circles, I used a cap to a small jar bc I didn’t have a small biscuit cutter, the perfect size. Good for the kids to do so you have some help! The top seemed to bake up crispier that way too and looked pretty. Was easy to do. Will use that method again.
Too sweet. May try again cutting sugar in at least half
So easy and delicious! My first time making a berry pie and would definitely make again. I did a lattice crust instead. Perfect sweetness
Oh wow! I’m not a great baker, but you don’t have to be with this recipe! It was amazing and my guests were so impressed!! Thank you Food Network!!!! ♥️