Ina Garten Blackberry Pie Recipe

This Ina Garten Blackberry Pie Recipe is buttery and juicy, which uses fresh blackberries and a flaky homemade pie crust. It’s a classic, foolproof dessert recipe, ready in just over an hour.

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Ina Garten Blackberry Pie Recipe Ingredients

For the Pie Crust

• 2 ½ cups all-purpose flour
• 1 teaspoon kosher salt
• 1 tablespoon granulated sugar
• 1 cup unsalted butter, cold and cubed
• 6–8 tablespoons ice water

For the Blackberry Filling

• 5 cups fresh blackberries (or frozen, thawed and drained)
• ¾ cup granulated sugar
• ¼ cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• ½ teaspoon vanilla extract
• ¼ teaspoon cinnamon (optional)
• 1 tablespoon butter, cut into small pieces

For the Egg Wash

• 1 egg yolk
• 1 tablespoon heavy cream or milk

How To Make Ina Garten Blackberry Pie Recipe

1. Prepare the pie dough: In a food processor, pulse flour, salt, and sugar. Add cold butter cubes and pulse until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until dough comes together. Divide into two discs, wrap in plastic, and refrigerate at least 1 hour.
2. Make the blackberry filling: In a large bowl, toss blackberries with sugar, cornstarch, lemon juice, zest, vanilla, and cinnamon. Let sit for 10 minutes to release juices.
3. Roll out the bottom crust: On a floured surface, roll out one dough disc into a 12-inch circle and transfer to a 9-inch pie plate. Trim excess dough.
4. Assemble the pie: Pour blackberry filling into crust and dot with butter pieces.
5. Roll out the top crust: Roll the second dough disc and cover the filling. Trim, tuck, and crimp edges to seal. Cut slits or make a lattice design for steam vents.
6. Brush with egg wash: Mix egg yolk with cream and brush over top crust.
7. Bake the pie: Preheat oven to 375°F (190°C). Bake 45–50 minutes until crust is golden and filling is bubbly.
8. Cool and serve: Cool at least 2 hours for filling to set. Serve warm or room temperature with ice cream or whipped cream.

Recipe Tips

• Can I use frozen blackberries? Yes, thaw and drain well before mixing with sugar and cornstarch.
• How to prevent soggy crust: Bake pie on the lower oven rack or preheat a baking sheet to help set the bottom crust.
• Best thickener for berry pie: Cornstarch gives a clearer filling than flour and thickens better.
• How to make lattice crust: Cut dough into strips and weave over filling for a classic bakery look.
• Can I make the crust ahead? Yes, dough can be refrigerated for 2 days or frozen for 2 months.

What To Serve With Blackberry Pie

This pie is perfect with simple toppings and sides:

• Vanilla ice cream
• Fresh whipped cream
• Lemon or mint garnish
• Hot coffee or sweet tea

How To Store Blackberry Pie

Refrigerate: Cover loosely and refrigerate up to 4 days.

Freeze: Wrap slices tightly and freeze up to 3 months. Thaw overnight in the fridge before reheating.

Blackberry Pie Nutrition Facts

• Calories: 420
• Protein: 5g
• Carbohydrates: 60g
• Fat: 18g
• Fiber: 5g
• Sugar: 30g
  Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this pie with other berries?
Yes, blueberries, raspberries, or a mix of berries work well.

Why is my pie filling runny?
It may need more cornstarch or cooling time; always let the pie rest at least 2 hours.

Do I have to blind bake the crust?
Not for this recipe, as the filling thickens during baking.

Can I add spices like cinnamon or nutmeg?
Yes, a pinch enhances the blackberry flavor without overpowering it.

Try More Recipes:

• Ina Garten Tres Leches Cake Recipe
• Ina Garten Chocolate Flourless Cake Recipe
• Ina Garten Pineapple Upside Down Cake Recipe