Hamdi Saidani This Pioneer Woman Blackberry Pie packs six cups of fresh berries into a flaky, all-butter double crust. The filling sets up clean when you slice it but stays juicy and bright. Set aside most of the day, since it needs about four hours to cool before cutting.
The trick to a filling that holds is jump-starting the cornstarch. You toss the berries with sugar and let them release their juice for an hour, then drain that juice, boil it with cornstarch until thick, and fold it back into the fruit. The pie sets properly instead of flooding your plate.
The other half of the battle is the bottom crust. To dodge the dreaded soggy bottom, you slide the pie onto a baking sheet that has been preheating in the oven. That blast of heat from below crisps the base fast, so you get a golden, flaky crust all the way through.
Pioneer Woman Blackberry Pie
Description
This Pioneer Woman Blackberry Pie fills an all-butter double crust with fresh berries in a glossy cornstarch filling. Active time about 45 minutes, plus cooling.
Ingredients
For the Filling:
For the Crust and Topping:
Instructions
- In a large bowl, combine the blackberries, sugar, lemon zest, and lemon juice. Cover and let sit at room temperature for 1 hour, stirring now and then, so the juices draw out.
- Position a rack in the lower third of the oven and preheat to 425°F. Set a foil-lined rimmed baking sheet on the rack to preheat.
- On a floured surface, roll one crust into a 12-inch round and fit it into a 9-inch pie dish. Trim the overhang to 1 inch. Refrigerate.
- Roll the second crust into a 10-inch round, place on a baking sheet or plate, cover, and refrigerate.
- Drain the blackberries, reserving about 1/2 cup of the liquid. Return the berries to the bowl.
- In a saucepan, combine the cornstarch and salt, then whisk in the reserved juice. Boil over medium heat, stirring constantly, then cook 2 to 3 minutes until thick. Lower the heat and whisk in the butter until glossy.
- Fold the mixture into the berries, then scoop into the pie dish.
- Lay the second crust over the top. Trim, crimp the edges to seal, and cut a few vent holes. Brush with the beaten egg and sprinkle with turbinado sugar.
- Bake on the preheated baking sheet 50 minutes to 1 hour, until bubbly and deeply golden, rotating halfway. Cover with foil if it darkens too fast after 40 minutes.
- Cool to room temperature on a wire rack before slicing, about 4 hours.
FAQs
What do I serve it with?
A scoop of Vanilla Bean Ice Cream or a big dollop of whipped cream is the classic match. Serve it slightly warm or at room temperature so the filling holds its shape.
Can I use frozen blackberries?
Yes. Do not thaw them first, just toss them with the sugar and add a couple of minutes to the maceration. They release more liquid, so you may need a touch more cornstarch.
Why did my pie turn out runny?
Usually the filling was not cooked enough on the stove, or the pie was sliced before it cooled. Boil the juice until truly thick, and give the pie the full four hours to set.
Can I make it ahead?
Yes. Bake it a day ahead and keep it loosely covered at room temperature. The crust stays crispest that way, while refrigerating can soften the bottom.
My seeds bother me. Can I reduce them?
Press about half the macerated berries through a fine sieve to remove some seeds, then mix the pulp back in. You keep the flavor with a smoother filling.
