Buy Now → Spiced Blackberry Pie
This warmly Spiced Blackberry Pie is simple yet so flavorful. Delicious blackberries are tucked inside a flaky crust and spiced just right with cinnamon, allspice, ginger and a touch of cloves. And like all fruit pie, if you wanted you could assemble this pie completely and store in the freezer before baking it off. Check out the directions on how to do this: How to Bake a Frozen Pie.
- Prep Time: 00:30
- Cook Time: 01:00
- Total Time: 1 hour 30 minutes
- Yield: 8-10 slices
- Category: Fruit Pie
Ingredients
- 1 batch Super Flaky Pie Crust or Classic Butter Pie Crust
- 5 cups (560 grams) blackberries, fresh or frozen
- 3/4 cup (150 grams) granulated sugar
- 1/4 cup (28 grams) cornstarch
- 2 tablespoons fresh orange juice
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- Pinch ground ginger
- Pinch ground cloves
- Pinch coarse kosher salt
- Eggwash (optional)
- Coarse sugar (optional)
Instructions
- Make the flaky pie crust, or the classic all butter pie crust as instructed at least 2 hours or up to 2 days ahead of time.
- Preheat the oven to 425°F and place oven racks in the upper-middle and lower-middle parts of the oven.
- In a large bowl, combine the blackberries, sugar, cornstarch, orange juice, cinnamon, allspice, ginger, cloves, and salt. Let the mixture sit until the sugar has dissolved, about 10 minutes.
- Roll out the two disks of pie dough to 11-inch circles. Fit one pastry round into a 9-inch pie plate, ensuring to press the pastry into the sides and the bottom. Add the filling and press down gently to eliminate any gaps between the blackberries.
- Top the pie with the remaining pastry round with a few slits or small shapes stamped out of it, or shape the top pastry into a lattice. Crimp the edges of the top and bottom crusts together as desired.
- Brush the top crust with an egg wash and sprinkle with turbinado sugar, if desired.
- Bake the pie in the preheated oven on the lower-middle rack for 25 minutes.
- Lower the oven temperature to 400ºF. If the crust is browning, cover the outer edges with aluminum foil, leaving the middle of the crust exposed. Bake for another 25 minutes.
- Move the pie to the upper-middle rack and bake until the crust is golden and the filling is bubbling, another 10 to 15 minutes.
- Transfer to a wire rack to cool. Let the pie cool for at least 2 hours, and preferably about 6 hours to let the filling set. Slice and serve.
Equipment
Buy Now → Notes
You can use frozen or fresh blackberries. If using frozen, let the berries macerate for a few minutes longer, until they are starting to soften. But do not thaw them out before beginning the recipe.
Store the pie at room temperature, covered for up to 1 day. If storing longer, store covered in the refrigerator.
Find it online: https://everydaypie.com/spiced-blackberry-pie/