Fresh Blackberry Pie
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- 4-5 cups of fresh blackberries
- ¾ cup granulated sugar
- 1/3 cup cornstarch
- 1 tablespoon fresh lemon juice
- 2 tablespoons butter
- pastry for 2-crust pie
1Preheat oven to 425 degrees.
3In a medium mixing bowl, combine the blackberries and sugar; mixing gently together. Add in the cornstarch and gently mix again.
4Add the blackberry pie filling to a pastry lined pie plate. Sprinkle lemon juice over filling and then dot with butter.
5Fit the remaining rolled out pastry over top of pie filling. Trim, seal, and flute the edges. Cut slits in top of pie crust.
6Bake for 40-50 minutes, or until crust is browned and juice begins to bubble through the slits in crust. Cool on a wire rack.