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Ina Garten Blackberry Pie

Ina Garten Blackberry Pie
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A classic, buttery double-crust pie filled with juicy blackberries that burst with sweet-tart flavor. The filling is thickened just enough to hold its shape while still being wonderfully saucy, and the lattice top adds a beautiful homemade touch.

Ingredients

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  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup ice water, plus more if needed
  • 6 cups fresh blackberries (about 24 ounces)
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of kosher salt
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg, beaten with 1 tablespoon water, for egg wash
  • 1 tablespoon turbinado sugar, for sprinkling

Instructions

  1. Make the pie dough: In a large bowl, whisk together 2 1/2 cups flour, 1 tablespoon sugar, and 1 teaspoon salt. Add the cold butter cubes and toss to coat. Using a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining. This ensures a flaky crust.
  2. Drizzle 1/2 cup ice water over the flour mixture and stir with a fork until the dough starts to come together. Squeeze a small handful — if it holds together without crumbling, it’s ready. If too dry, add more ice water 1 tablespoon at a time. Turn the dough onto a lightly floured surface and divide in half. Flatten each half into a 1-inch-thick disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. Chilling relaxes the gluten and keeps the butter cold, which is essential for flakiness.
  3. While the dough chills, prepare the filling: In a large bowl, gently combine 6 cups blackberries, 1 cup sugar, 1/4 cup cornstarch, 2 tablespoons lemon juice, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of salt. The cornstarch thickens the berry juices during baking. Let the mixture sit for 15 minutes, stirring occasionally.
  4. Preheat the oven to 400°F (204°C). Place a baking sheet on the lower rack to catch any drips. On a lightly floured surface, roll one dough disk into a 12-inch circle about 1/8 inch thick. Carefully transfer the dough to a 9-inch pie plate, gently pressing it into the bottom and up the sides, leaving the overhang. Refrigerate while rolling the top crust.
  5. Roll the second dough disk into a 12-inch circle. Using a pastry wheel or sharp knife, cut the dough into 10 to 12 strips, each 3/4 inch wide. For a lattice top, lay 5 to 6 strips vertically across the filled pie, then fold back every other strip and lay the horizontal strips across, alternating the fold pattern. Press the ends to seal and trim the overhang to 1/2 inch. Fold the overhang under and crimp the edges decoratively.
  6. Brush the top crust and edges with the egg wash, then sprinkle evenly with turbinado sugar. The egg wash gives a golden sheen and the sugar adds a pleasant crunch. Cut 4 to 5 small slits in the top crust to allow steam to escape, preventing the filling from bubbling over.
  7. Place the pie on the preheated baking sheet and bake for 20 minutes at 400°F (204°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for 45 to 55 minutes, until the crust is deep golden brown and the filling is bubbling through the vents. The initial high heat helps set the crust, while the lower temperature ensures the berries cook through without burning.
  8. Cool the pie on a wire rack for at least 3 to 4 hours before slicing. This allows the filling to set completely. If you cut too soon, the juices will run and the pie won’t hold its shape. Serve at room temperature or slightly warm, with vanilla ice cream or whipped cream if desired.

Notes

Refrigerate leftovers covered loosely with foil for up to 4 days. To freeze, wrap the fully baked and cooled pie tightly in plastic wrap and then foil; freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F (177°C) oven for 15 to 20 minutes, or until warmed through. For a fresher flavor, avoid freezing unbaked pie as berries can become mushy.

Nutrition

Keywords: blackberry pie, Ina Garten pie, berry pie, lattice pie, homemade pie, dessert, summer pie, American dessert, pie recipe, fruit pie

Find it online: https://inagartendishes.com/ina-garten-blackberry-pie/