Blackberry Pie

When the season rolls around and sweet, juicy blackberries are at their peak, a fresh blackberry pie is the perfect way to celebrate. It's also an excellent excuse to visit a you-pick farm and fill pints with the sweet-tart berries (get enough for this blackberry cobbler, too). Then you can come home and enjoy the fruits of your labor. All this juicy berry pie is missing is a big dollop of whipped cream or a heaping scoop of vanilla bean ice cream to put this summer dessert over the top!

How do you thicken a blackberry pie?

Juicy fresh fruit pies need starch to thicken the filling so it doesn't spill out when you make a slice. You can use cornstarch, tapioca, or all-purpose flour. This recipe calls for cornstarch. Rather than waiting for the fruit juice to boil in the oven—which activates the cornstarch’s thickening power—you jump-start the process in this recipe. The berries are tossed with sugar and left to release their juice, which is then whisked with cornstarch and brought to a boil on the stove. The thickened juice is folded back into the fruit, and everything is encased in pie crust. The result is a filling that sets up nicely but is still unbelievably juicy.

How do you keep blackberry pie crust from getting soggy?

The first step to preventing a soggy bottom is to thicken your filling properly. It's also key to fully bake and crisp up the bottom crust. To help this pie crust crisp up quickly, bake the pie on a preheated baking sheet. You'll get a golden, flaky crust through and through.

What's the best way to store leftover blackberry pie?

This pie will be best the day it's made, but if you somehow don't finish it in one sitting, you can wrap leftovers tightly in plastic wrap and keep them at room temperature for up to two days. If you want to store the pie for longer, keep it in the fridge for up to two more days. Hint: Try a slice for breakfast the next morning!