Blackberry Pie


  •     2-1/2 pints fresh blackberries
  •     1 to 2 tablespoons fresh lemon juice
  •     1 cup of sugar
  •     1/2 cup all purpose flour
  •     1/4 teaspoon salt
  •     Coarsely grated zest of 1/2 lemon
  •     1/4 cup dry bread crumbs or crushed graham crackers
  •     1 large egg, beaten
  •     1 tablespoon water
  •     Raw Sugar, for dusting
  •     9-inch double pie crust


Step 1: Pre-heat the oven to 375 degrees F.

Step 2: Put the berries in a large bowl, sprinkle with lemon juice and toss to coat evenly. 

Step 3: In a small bowl, stir together sugar, flour, salt, and lemon zest. Sprinkle mixture over berries and toss to evenly distribute.  You may need to double the amount of flour if using frozen berries or if your berries are juicy.
Step 4: Remove the pie shell and top crust from the refrigerator. Sprinkle an even layer of the breadcrumbs over the bottom of the shell. Immediately transfer berry mixture to dough-lined pan. 

Step 5: Using your fingertips, moisten the rim of the bottom crust with a little cold water. Center the top crust over the filling and gently press the top crust against the bottom. Trim the excess from the bottom and top rounds; crimp to seal the edges. Using a small, sharp knife, cut 4 slits in the top crust crust.

Step 6: Add 1 tablespoon water to the beaten egg to make egg wash. Brush the top crust with the egg wash, then sprinkle the crust with a little sugar.
Step 7: Position a rack in the lower third of the oven. Bake pie at 425 F for 30 minutes and then decrease the temperature to 375 F for 30 minutes until crust is golden and the filling is thick and bubbling.  Transfer the pie to a rack and let it cool and settle for at least 30 minutes before serving.

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