Easy Blackberry Pie
A stovetop blackberry filling in a flaky double crust, made with fresh or frozen berries and set before it hits the oven.
Ingredients
- 1 cup sugar
- ⅛ tsp salt
- 1 recipe plain pastry
- 1 ½ tsp lemon juice
- 3 Tbs corn starch
- 3 cups blackberries if frozen, make sure they are thawed
- 2 tbs butter room temp
Instructions
- Prepare the pie pan with the crust (homemade or storebought)
- Combine the blackberries, sugar, salt, lemon juice, butter, and cornstarch in a medium saucepan. Cook over medium heat until thickened, about 10 minutes.
- Add the thickened blackberry mixture to your prepared pie crust.
- Adjust the top layer of crust over berries, in any design you want, but making sure there are a few air holes.
- Bake at 450 for 10 minutes, then lower the temperature to 350 and bake for 30 more minutes.
Notes
Thaw frozen berries completely and drain the juice before cooking. Serve warm with vanilla ice cream. Cover leftovers and keep them on the counter for up to 2 days, then refrigerate.
