Fresh Blackberry Pie
Recipe: #9340
April 29, 2013
Categories: Desserts, Blackberry, Brunch Fathers Day, Mothers Day, Oven Bake, Pies, more
"This pie is not as sweet as some. I don't like fruit pies sickeningly sweet (but just a tad on the tart side), but if you like yours sweeter, just increase the sugar. You might also want to consider your berries before adding the sugar- taste one first and see. Early season ones are often not as sweet and may need a bit more sugar. Be sure to watch the crust on your pie and cover it with foil or a guard if it starts to brown excessively."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (187.7 g)
- Calories 262.1
- Total Fat - 5.6 g
- Saturated Fat - 1.9 g
- Cholesterol - 13.1 mg
- Sodium - 179 mg
- Total Carbohydrate - 50.3 g
- Dietary Fiber - 3.5 g
- Sugars - 34.3 g
- Protein - 5.4 g
- Calcium - 54.1 mg
- Iron - 0.9 mg
- Vitamin C - 12.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 425°F.
Step 2
Place half the rolled pastry crust into the bottom of a 9-inch glass pie plate.
Step 3
Rinse berries and allow to drain (make sure they are dry when you use them- you can blot them with paper toweling if needed).
Step 4
Mix berries with the cornstarch and 1/2 cup sugar until all the sugar and cornstarch is taken up.
Step 5
Place coated berries on the bottom crust in the pie plate.
Step 6
Top berries with rolled pastry crust.
Step 7
Entwine the upper and lower edges of crust and crimp to form a seal.
Step 8
Beat egg white until frothy in a small dish.
Step 9
Using a brush, coat top crust lightly with egg white.
Step 10
Sprinkle crust with 2 tbsp sugar.
Step 11
Using a sharp knife, cut several vents in the top crust.
Step 12
Place pie plate on a baking or cookie sheet and bake in preheated oven for 35-40 minutes.
Step 13
Watch the crust on the pie that it doesn't brown too much--cover with foil or a crust guard if necessary.
Step 14
Cool pie thoroughly on a wire rack before serving.
Tips
No special items needed.
2 Reviews
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