Fresh Blackberry Pie – a delicious recipe with fresh blackberries, sugar, cornstarch, water, vanilla, raspberry gelatin. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Gently toss berries and 1/4 cup sugar in a large bowl; cover and chill 8 hours. Drain.
2
Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
3
Bake at 450u00b0 for 7 to 9 minutes or until lightly browned.
4
Stir together cornstarch and remaining 1 cup sugar in a small saucepan; slowly whisk in 1 1/4 cups water and vanilla. Cook over medium heat, whisking constantly, 7 to 8 minutes or until mixture thickens.
5
Stir together raspberry gelatin and blue liquid food coloring in a small bowl; whisk into the warm cornstarch mixture.
6
Spoon blackberries into piecrust. Pour glaze evenly over berries, pressing down gently with a spoon to be sure all berries are coated. Chill 2 1/2 hours. Serve with whipped cream, if desired.
287
kcal
Calories
73
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 9 ingredients. The key ingredients include: 1 1/2 cups fresh blackberries, 1 1/4 cups sugar, divided, 1/2 (15-ounce) package refrigerated piecrusts, 3 tablespoons cornstarch, and more.
Yes, Fresh 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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