Block Party Blackberry Pie

Block Party Blackberry Pie
Makes:Active Time:Total Time:
1, 9-inch pie25 min170 min


  • ½ - ¾ cup granulated sugar (120g)
  • 3 tablespoons cornstarch (25g)
  • ⅛ teaspoon kosher salt (0.5g)
  • Zest from one lemon, plus 1 tablespoon (15g) of juice
  • 1.5 pounds (about 5 cups) fresh blackberries (700g)
  • 2 pie dough discs (see A-PIE-ogenesis recipe)
  • 1 egg, beaten


  • Combine ½ cup sugar, cornstarch, salt, and lemon zest in a large saucepan.
  • Add the blackberries and lemon juice and toss to coat.
  • Lightly smash the blackberries with the back of a spoon to release some of their juices.
  • Cook over medium heat, stirring often, until the juices bubble and thicken, about 7 minutes. Taste and add the rest of the sugar, if desired.
  • Chill the blackberry filling for at least 1 hour before using, up to overnight.
  • On a floured surface, roll out one disc of pie dough into a 13-inch round. Place it in the bottom of a 9-inch pie dish.
  • Pour the blackberry filling into the dish.
  • Roll the second disc of dough into a 12-inch circle. Either cut into strips for a lattice top, or place the entire round on top of the filling, crimp edges and cut vents.
  • Chill the pie for 1 hour.
  • Heat the oven to 375°F.
  • Brush the top of the pastry with the beaten egg.
  • Bake for 45-50 minutes, until the crust is golden brown and the filling bubbles up.
Note: If blackberries aren’t in season, use unsweetened frozen blackberries.