This delectable blackberry pie can be made easily and is delicious with either sweet or sour blackberries. It has a crumb topping.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 5 mins |
| Servings: | 12 |
| Yield: | 1 9-inch pie |
Ingredients
- 4 cups fresh blackberries
- 1 cup white sugar
- 1 cup water
- ¼ cup cornstarch
- 1 teaspoon lemon juice
- 1 ½ cups all-purpose flour
- ¾ cup light brown sugar
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¾ cup unsalted butter, cut into pieces
- 1 prepared pastry for a single-crust pie
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Smash blackberries in a bowl until they are mostly liquid, with only a few chunks remaining.
- Combine sugar, water, cornstarch, and lemon juice in a saucepan. Whisk out lumps and turn heat to high. Bring to a boil and stir; continue to cook for 3 minutes. Remove from heat. Add blackberries and mix together; set aside.
- Combine flour, brown sugar, salt, and cinnamon in another bowl. Add butter and mix with your hands until crumbly.
- Press pie pastry into a pie pan and add blackberry filling; top with crumble.
- Bake in the preheated oven until the bottom of the crust is cooked and golden, 40 to 50 minutes. Remove from the oven and let cool for filling to set, about 1 hour.
- You can use light or dark brown sugar, if preferred.
Nutrition Facts
| Calories | 382 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 9 g |
| Sodium | 133 mg |
| Sugars | 32 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
The amount of crumble this recipe makes is way to much for one pie, and it tastes more like pie dough than a crumble. I changed to 1/4 cup of flour and 3/4 cup of oats and was much more crumble like
This is a fabulous recipe. Love it. DELICIOUS. Big hit!
This recipe was awesome! I had 4 cups of wild blackberries and the quantity was perfect! The only addition I made was adding a little nutmeg! The consistency of the berry mixture was perfect!
This was requested by my son for his birthday. The recipe is easy to follow and he really loved the pie! I did change a few minor things. 1. I used Pumpkin Pie spice in place of the cinnamon 2. I added 1/4t of baking powder to the crumble to help the flour rise slightly and reduce the flour taste 3. I added 1/2 C old fashioned oats to the crumble since it’s the way we like it. None of these are required for the recipe to turn out great; they’re just our preferences. I was a bit skeptical on pan size, but it filled my 9 inch pie plate perfectly! If you are new to making fresh fruit pie, please be advised to place an aluminum foil covered cookie sheet under the pie to catch the over flow. The foil is much easier to clean than the oven 🙂