Fresh Blackberry Pie
Ingredients
Crust
- 1 recipe Pie Crust for One-Crust Pie
Juice
- 1½ cups fresh uncooked blackberries, for 9" pie (2 cups, for 10" pie)
- 1½ cups water (2)
Glaze
- ¾ cup granulated sugar (1⅔)
- 3 tablespoons cornstarch (5)
Filling
- 4 cups fresh uncooked blackberries (6)
Instructions
Pre-bake pie crust
- Preheat oven to 425° F.
- Lightly prick bottom of crust.
- Line crust with parchment paper.
- Weigh with dry beans (or other pastry weights)
- Bake 13 minutes.
- Reduce heat to 400° F.
- Remove pie crust from oven, remove weights and parchment paper from pie pan, and return crust to oven.
- Bake 7 minutes longer, or until crust is evenly browned and dry and solid to touch.
- Remove crust from oven.
Prepare juice
- Place 1½ cups of berries and water in saucepan and bring to a boil.
- Once berries and water have come to a boil, remove from heat and strain through sieve into medium sauce pan. Keep juice and discard remains of berries.
- You should have about 1½ cups of juice.
Prepare glaze
- Thoroughly mix together sugar and cornstarch. Stir mixture into juice.
- Cook until thickened, stirring constantly.
- Remove from heat and cool.
Assemble pie
- Cover bottom of crust with a thin layer of glaze.
- Arrange half of berries on glazed bottom.
- Cover berries with another thin layer of glaze.
- Arrange remaining berries on top of second layer of glaze.
- Cover with remaining glaze.
- Chill until firm, and serve.