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Grandma Georgia’s Blackberry Pie Recipe

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  • Author: Maria
  • Prep Time: 50 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Grandma Georgia’s Blackberry Pie is a classic, homemade dessert featuring a flaky, buttery pie crust filled with a luscious sweet-tart blackberry filling. This recipe guides you through making the perfect pie dough, a thickened fresh blackberry filling, and how to bake it to golden perfection with a beautifully browned crust. Served best with vanilla ice cream or whipped cream, this pie is a comforting seasonal treat that balances sweetness with fresh berry flavor.

Ingredients

Scale

Pie Crust

  • 1 batch Homemade Flaky Pie Crust (tap for the recipe)

Filling

  • 3 cups fresh blackberries (to puree; see note for frozen blackberries)
  • 6 cups fresh blackberries (to leave whole; see note for frozen blackberries)
  • 1 and 1/2 cups granulated sugar (packed)
  • 1/4 cup cornstarch (see notes if using frozen berries)
  • 2 tablespoons flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt

Topping

  • 1 tablespoon milk (for brushing on pie crust)
  • 1 tablespoon raw sugar (for sprinkling on top crust)

Serving

  • Vanilla ice cream or whipped cream (for serving, not optional)

Instructions

  1. Make the pie dough: Follow the flaky pie crust recipe to prepare the dough. Chill and keep one disc cold while working with the other.
  2. Prepare the filling puree: Blend 2 cups fresh blackberries until liquified to make about 1 and 3/4 cups of pulp. If no blender, mash with a potato masher.
  3. Combine filling ingredients: In a 3-quart saucepan, whisk together pureed blackberries, sugar, cornstarch, flour, cinnamon, and kosher salt until no lumps remain.
  4. Cook the filling: Over medium heat, whisk occasionally for 3-5 minutes until the mixture reaches a light boil and thickens, then immediately remove from heat.
  5. Stir in whole blackberries: Add 6 cups whole fresh blackberries and mix gently. Taste and adjust sweetness with more blackberries or sugar as needed.
  6. Chill the filling: Cool the blackberry mixture completely in the refrigerator. This prevents a soggy crust due to hot filling.
  7. Roll out the bottom crust: On a floured surface, roll one dough disc and place it into a 9-inch pie pan, allowing edges to hang over. Chill again if dough softens.
  8. Fill the pie: Pour the chilled blackberry filling into the crust, mounding it slightly in the center.
  9. Roll out the top crust: Roll out the second dough disc. Create a lattice top or lay as a whole piece, cutting vents if using whole cover.
  10. Seal the pie edges: Trim excess dough to about 1 inch overlap, fold under, and crimp edges to seal.
  11. Preheat oven: Place a baking sheet on the middle rack and preheat the oven to 425°F (220°C), letting it heat thoroughly for 20-25 minutes.
  12. Chill assembled pie: Freeze the whole pie for 20 minutes or refrigerate for 30 minutes to ensure a flaky crust.
  13. Brush and sugar top crust: Before baking, brush crust with 1 tablespoon milk (or milk and beaten egg for shine) and sprinkle with raw sugar or cinnamon-sugar.
  14. Bake initial high heat: Place pie on hot baking sheet and bake at 425°F for 15 minutes until edges just start to brown.
  15. Make foil shield: Fold a square of foil and cut out a center circle to protect crust edges during longer baking.
  16. Reduce oven and bake longer: Lower temperature to 350°F (175°C). Remove pie, loosely cover edges with foil shield, bake 40-50 more minutes until edges are brown and center crust is golden.
  17. Cool completely: Let the pie cool on a wire rack for about 4 hours to set the filling properly before slicing.
  18. Serve: Slice and serve with vanilla ice cream or whipped cream for best flavor.
  19. Storage: Store covered at room temperature up to 2 days, then refrigerate. Can freeze unbaked pie for up to 3 months; bake from frozen with same instructions, adding a few extra minutes as needed.

Notes

  • If using frozen blackberries, thaw and drain excess juice. Substitute cornstarch with arrowroot or increase slightly to achieve proper thickening.
  • Use frozen whole blackberries to instantly cool filling when added, speeding chilling step.
  • Milk brushing helps crust brown with a matte finish; adding beaten egg with milk adds shine.
  • Freezing the pie before baking enhances crust flakiness.
  • Use a pie crust shield or foil to prevent edges burning during baking.
  • Allowing the pie to cool fully ensures the filling sets and isn’t runny when sliced.

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Find it online: https://sweetindulgencescakes.com/grandma-georgias-blackberry-pie-recipe/