In late July, blackberries grow everywhere in my hometown. I came up with this pie recipe after coming home with a big basket full of fresh, ripe berries.

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Recipe Summary

prep:
30 mins
cook:
1 hr
additional:
2 hrs
total:
3 hrs 30 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix flour and salt together in a medium mixing bowl. Cut in butter and shortening using a pastry blender until mixture resembles coarse oatmeal. Stir in ice water until dough comes together into a ball. Divide into 2 pieces.

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  • Preheat the oven to 450 degrees F (230 degrees C).

  • Transfer dough to a lightly floured surface and roll out into 10-inch crusts. Place 1 crust into a 9-inch pie pan.

  • Combine blackberries, sugar, and potato starch in a large mixing bowl. Pour the berry mixture into the pie crust. Lay the second crust over the berries. Press edges together to seal; crimp with a fork. Make 4 small slits in the top crust.

  • Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until top is golden brown, about 45 minutes.

  • Let cool completely until set, about 2 hours.

Nutrition Facts

502 calories; protein 5.4g 11% DV; carbohydrates 67.7g 22% DV; fat 24.7g 38% DV; cholesterol 45.8mg 15% DV; sodium 345.5mg 14% DV. Full Nutrition
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