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. You can use frozen or fresh blackberries. 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 Servings
- Category: Sweet Pie
- Method: Bake
Ingredients
- 1 batch Super Flaky Pie Crust or Classic Butter Pie Crust
- 5 cups (20 ounces) blackberries, fresh or frozen
- 3/4 cup (150 grams) granulated sugar
- 1/4 cup (28 grams) cornstarch
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- Pinch ginger
- Pinch cloves
- Pinch salt
- 2 tablespoons fresh orange juice
- Eggwash
- Coarse sugar
Instructions
- Make the flaky pie crust, or the classic all butter pie crust as instructed.
- Preheat oven to 425ºF and place an oven rack in the lower part of the oven.
- Roll out the pastry: Roll out one pie pastry to an 11″ circle. Fit the pastry in a 9” pie plate, making sure to press the pastry into the sides and the bottom. Roll out the second pastry and cut strips if making a lattice, or just roll out a 10" circle for a full crust. Place in the refrigerator until ready to use.
- Make the filling: Add blackberries, sugar, cornstarch, cinnamon, allspice, ginger, cloves and salt, and toss to coat. Mix in the orange juice. Let sit until the sugars have started to dissolve, about 5-10 minutes.
- Place the blackberry pie filling and all the juices inside of the pie plate fitted with pastry. Gently press down on the filling to eliminate any gaps between the fruit.
- Top the pie with a lattice or top with the rolled-out pie dough with a few slits or small shapes stamped out of it to let steam escape.
- Brush the crust with an egg wash and sprinkle with coarse sugar, if desired.
- Bake on the lowest rack for 25 minutes.
- Lower the oven temperature to 400ºF. If the crust is browning, cover the outer edges with aluminum foil or a pie shield, leaving the middle of the crust exposed. Bake for another 35-40 minutes, or until the juices are bubbling and the temperature of the middle of the pie reaches above 200ºF.
- Let the pie cool for 2-4 hours before serving.
Notes
Have a question or looking for tips? The text written above the recipe is always a great first place to start! This Blackberry Pie was developed with lots of love, and I always include loads of explanations, tips, step-by-step photos and technical advice shared before the recipe. And be sure to check out the video, too!
For other pie crust options, see the note in the post above titled: "Pie Crust Options"
Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, spoon it into the cup, and then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.
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/