Though this blackberry pie should be assembled and served the same day, you can get a head start by combining the berries and sugar and chilling them the night before.
1 1/2 cups fresh blackberries
1 1/4 cups sugar, divided
1/2 (15-ounce) package refrigerated piecrusts
3 tablespoons cornstarch
1 1/4 cups water
1/2 teaspoon vanilla extract
1 (3-ounce) package raspberry gelatin
4 drops blue liquid food coloring
Sweetened whipped cream (optional)
How to Make It
Gently toss berries and 1/4 cup sugar in a large bowl; cover and chill 8 hours. Drain.
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.
Bake at 450° for 7 to 9 minutes or until lightly browned.
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.
Stir together raspberry gelatin and blue liquid food coloring in a small bowl; whisk into the warm cornstarch mixture.
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.
We always have an overabundance of blackberries this time of year and eat most of them plain. However, this recipe is the most delicious pie recipe ever for blackberries. The freshness of the fruit shines through where baked pies fail. It is a special splurge during blackberry season. However, I use a full quart of berries for this pie. Yummy.
Served this pie last night to 8 people and they all said it was definitely a keeper! I made a few minor changes to the recipe: used about 2 1/2 cups of fresh blackberries (enough to cover the bottom of crust), used Blackberry Fusion flavored gelatin instead of raspberry and no food coloring. Also I just rolled the (chilled) fresh blackberries in the 1/4 cup of white sugar and what the blackberries didn't absorb in the first 5 minutes I discarded.(With the blackberries already chilled there was no wait to finish assembling the pie.) Served the slices with whip cream (I used a carton of whipping cream and mixed in just enough powdered sugar to slightly sweeten it and 1 tsp. real vanilla. People asked when I would be making it again :)
This was definitely a beautiful pie and it sliced great while holding together. I was hoping for a more 'natural' pie without the added gelatin and food coloring. I could have left out the food coloring though and probably wouldn't have been able to tell a difference. It tasted good but I think there is probably a better blackberry pie out there.
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