Ingredients and Weight:
- 2 pounds fresh blackberries
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup ice water
Preparation Time:
30 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Make the pie filling: Combine the blackberries, granulated sugar, water, lemon juice, cinnamon, and nutmeg in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and simmer for 15-20 minutes, or until the berries have softened and the sauce has thickened.
- Whisk together the cornstarch and flour: In a small bowl, whisk together the cornstarch and flour.
- Thicken the pie filling: Stir the cornstarch mixture into the hot pie filling and cook over low heat for 2-3 minutes, or until the sauce has thickened. Remove from heat and let cool completely.
- Make the pie crust: In a large bowl, whisk together the all-purpose flour and salt. Add the cold butter and use your fingers to work it into the flour until it resembles coarse crumbs.
- Form the dough: Add the ice water 1 tablespoon at a time, mixing until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Assemble the pie: Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer to a 9-inch pie plate and trim the edges. Pour the cooled blackberry filling into the pie crust.
- Create the lattice top: Roll out the remaining dough to a 10-inch circle. Cut into 1-inch wide strips. Weave the strips over the filling to create a lattice top. Crimp the edges of the crust to seal.
- Bake the pie: Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. Let cool for at least 2 hours before serving.
Nutritional Information:
Per slice (1/8 of the pie):
- Calories: 350
- Fat: 15g (23%)
- Saturated Fat: 9g (45%)
- Cholesterol: 35mg (12%)
- Sodium: 210mg (9%)
- Carbohydrates: 45g (15%)
- Fiber: 5g (20%)
- Sugars: 25g
- Protein: 3g
Dish Characteristics:
- Flaky, buttery crust
- Sweet, tangy blackberry filling
- Lattice top with a golden brown finish
- Perfect for dessert or a special occasion
User Comments:
- "This pie is absolutely delicious! The crust is perfect and the filling is bursting with flavor."
- "I've tried many blackberry pies, but this one is by far the best. It's a must-try for any pie lover."
- "The lattice top is beautiful and adds a touch of elegance to the pie."
- "This pie is a crowd-pleaser. I've made it several times for parties and it's always a hit."
- "I love that this recipe uses fresh blackberries. It makes all the difference in the taste."
Special Precautions and Tips:
- Make sure to wash the blackberries thoroughly before using them.
- If the pie filling is too thick, add a little water 1 tablespoon at a time until it reaches the desired consistency.
- If the pie crust is too dry, add a little more ice water 1 tablespoon at a time until it comes together.
- Don't overwork the pie crust, as this can make it tough.
- Let the pie cool for at least 2 hours before serving, as this will allow the filling to set and the crust to firm up.
