Ingredients and Weight:
- 6 cups blackberries, fresh or frozen
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 package (15 ounces) refrigerated pie crusts
- 2 tablespoons butter, melted
Preparation Time:
15 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine blackberries, sugar, cornstarch, cinnamon, nutmeg, and salt. Toss to coat.
- Unroll one pie crust and place it in a 9-inch (23 cm) pie plate. Trim the edges and crimp. Pour the blackberry mixture into the crust.
- Unroll the second pie crust. Cut into 1-inch (2.5 cm) wide strips. Weave the strips over the blackberry filling, creating a lattice crust. Crimp the edges.
- Brush the crust with melted butter and sprinkle with sugar.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Let cool for at least 30 minutes before serving.
Nutritional Information:
Per serving (1 slice):
- Calories: 400
- Fat: 15 grams
- Carbohydrates: 60 grams
- Protein: 5 grams
Dish Characteristics:
- Sweet, juicy, and tart
- Flaky and buttery crust
- Classic American dessert
User Comments:
- "This pie is absolutely delicious! The blackberry filling is perfectly balanced with the sweetness of the sugar and spices."
- "The lattice crust is a beautiful touch and adds a touch of elegance to the pie."
- "I've made this pie several times and it's always a hit with my guests."
- "I love that I can use fresh or frozen blackberries, making this pie perfect for any time of year."
Special Precautions and Tips:
- To prevent the crust from burning, cover the edges with foil for the last 15 minutes of baking.
- Let the pie cool completely before cutting to prevent the filling from running out.
- Serve the pie with a scoop of vanilla ice cream or whipped cream for an extra special treat.
