Blackberry Pie – a delicious recipe with Pie Pastry, cornstarch, sugar, blackberries, Cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Whisk the potato starch and sugar together and set aside.
2
Put 1 cup of the berries in a small saucepan and mash them with a fork.
3
Cook and stir over medium heat for about 7 minutes, until the berries begin to break down and release their juice.
4
Stir the cornstarch mixture into the berries and cook and stir until thick and bubbling and the sugar is dissolved, about 7 minutes.
5
The mixture should coat a spoon and a line drawn along the spoon will stay clear.
6
Cool until lukewarm.
7
Spread the remaining berries in the crust, then pour the cooked mixture over the berries and gently stir until evenly distributed.
8
Chill for 3 to 4 hours or overnight, until the filling is set.
9
Serve garnished with a dollop of whipped cream.
239
kcal
Calories
60
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19), prebaked, 3 tablespoons cornstarch or potato starch, 1 cup sugar, 4 1/2 cups blackberries, and more.
Yes, Blackberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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