6cupsblackberriesfresh or frozen (thaw completely if using frozen)
½cupreserved blackberry juiceonly if using frozen berries (See note)
1 ¼cupsgranulated sugar
⅓cupcornstarch
1tablespoonfreshly squeezed lemon juice
½teaspoonsalt
¼teaspoonground ginger
2tablespoonsunsalted butteroptional
1pie cruststore bought or homemade; 9-inch crust
1large eggbeaten
Instructions
To Make the Crumb Topping:
In a food processor or bowl, combine the flour, butter, and brown sugar. Transfer the mixture to the fridge until it's time to top the pie.
1 cup all-purpose flour, ½ cup unsalted butter, ½ cup light brown sugar
To Make the Blackberry Filling and Assembly:
Make sure the frozen blackberries are completely thawed. Pour ½ cup of the liquid into a measuring cup and set aside.
6 cups blackberries, ½ cup reserved blackberry juice
Place place the berries, sugar, cornstarch, lemon juice, salt, and ginger into a large pan. Stir constantly and cook over low heat until the sugar and cornstarch dissolve. If the blackberries don't release extra liquid, pour in the ½ cup reserved juice. If they do release extra liquid, discard the reserved juice.
Adjust the heat to medium. Continue to cook until the mixture thickens and begins to bubble. Remove from heat and allow to cool for 15 to 20 minutes.
Optional: For a super silky pie filling, stir in 2 tablespoons of butter.
2 tablespoons unsalted butter
While the filling cools, use a pastry brush to apply the egg wash to the bottom, sides, and edges of the unbaked pie crust.
1 large egg, 1 pie crust
Scoop the warm filling into the crust and top it with the crumble topping. Pinch the crumble mixture into small pieces and place them over the filling.
Bake at 400°F for 50 to 60 minutes until the topping turns a deep golden brown and the filling is bubbly.
Allow the pie to cool for 1 hour at room temperature before transfering to the refrigerator to cool completely (about 2 to 3 hours).
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of pie. Actual calories will vary.*As the blackerries thaw, save about ½ cup of the juice/liquid to use in the filling. Sometimes this isn't needed if the berries release a lot of juice as the filling cooks. If that's the case, simply discard it once the filling gets done.*Skip to Tips.*Skip to Storage.*Skip to FAQs.