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Fresh Blackberry Pie

Ingredients

Crust

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.