Rustic Blackberry Pie

Rustic Blackberry Pie
Jessica Merchant
  • Yield: 8 servings


1 (9-inch) uncooked pastry crust, rolled to 15 inches
5cups blackberries
2/3cup plus 2 teaspoons sugar, divided
3tablespoons cornstarch
3tablespoons boysenberry (or other berry) jam, whisked to thin


  1. Preheat oven to 375F.  Place pastry in pie or tart pan with dough overhanging.
  2. Combine berries, 2/3 cup sugar, cornstarch and jam in a large bowl. Mix gently and spoon into pastry. Fold pastry edges over fruit. Brush pastry with water and sprinkle with remaining 2 teaspoons sugar. Bake 45 to 50 minutes, until crust is golden brown and juices are bubbling. Let cool completely on wire rack.

Nutritional Info *per serving

  • Calories 230
  • Fat 5g
  • Cholesterol 5mg
  • Sodium 85mg
  • Carbohydrate 44g
  • Fiber 5g
  • Protein 2g