Rustic Blackberry Pie

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 7/20/2020

This five-ingredient blackberry pie can be made with store-bought crust or homemade.

Serves: 8 Save

Ingredients (5)

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

Directions

  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.

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