Blackberry pie recipe
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Blackberry pie is a classic dessert that is perfect for summer. This recipe is easy to follow and produces a delicious pie that is packed full of flavour. The key to a perfect blackberry pie is to use ripe blackberries that are not too tart. You can use fresh or frozen blackberries in this recipe. If you are using frozen berries, be sure to thaw them before using.
To make the crust, you will need:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold butter
5-7 tablespoons ice water
To make the filling, you will need:
6 cups blackberries
1 cup sugar
6 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
Instructions:
Preheat oven to 375 degrees F.
In a medium bowl, combine flour and salt. Cut in butter until it resembles coarse crumbs. Gradually add ice water, stirring with a fork until dough comes together. Do not overmix.
Turn dough out onto a floured surface and roll into a 12-inch circle. Transfer to a 9-inch pie plate. Trim dough to 1/2-inch beyond edge of plate. Crimp or flute as desired.
In a large bowl, combine blackberries, sugar, cornstarch, cinnamon, nutmeg and lemon juice. Pour mixture into prepared crust.
Bake for 60 minutes or until filling is bubbly and crust is golden brown.
This blackberry pie recipe is easy to follow and produces a delicious pie that is packed full of flavour. The key to a perfect blackberry pie is to use ripe blackberries that are not too tart. You can use fresh or frozen blackberries in this recipe. If you are using frozen berries, be sure to thaw them before using.
To make the crust, you will need:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold butter
5-7 tablespoons ice water
To make the filling, you will need:
6 cups blackberries
1 cup sugar
6 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
Instructions:
1. Preheat oven to 375 degrees F.
2. In a medium bowl, combine flour and salt. Cut in butter until it resembles coarse crumbs. Gradually add ice water, stirring with a fork until dough comes together. Do not overmix.
3. Turn dough out onto a floured surface and roll into a 12-inch circle. Transfer to a 9-inch pie plate. Trim dough to 1/2-inch beyond edge of plate. Crimp or flute as desired
4. In a large bowl, combine blackberries, sugar, cornstarch, cinnamon, nutmeg and lemon juice
