Get ready to fall in love with Ina Garten’s Blackberry Pie!
To achieve that perfect balance of sweet and tart, you want to mix your fresh blackberries with sugar, cornstarch, and a hint of cinnamon.
Don’t forget to preheat your oven—375°F works like a charm.
If you’re like me, you’ll appreciate how the buttery, golden crust complements the juicy berries.
My fave tip:
Make sure to let your berries sit with the sugar mixture for a bit before baking to help them release their natural juices.
How to Make Ina Garten Blackberry Pie
Ingredients
- 3 1/2 cups Blackberries
- 1 cup Sugar
- 4 tbsp Flour
- 1 tsp Lemon Zest
- 1 tbsp Lemon Juice
- 1/4 tsp Cinnamon
- 1/4 tsp Salt
- 2 Pie Crusts
- 2 tbsp Butter (cut into small pieces)
- 1 Egg (beaten, for egg wash)
Step-by-Step Instructions
Step 1:
Preheat your oven to 425°F (220°C).
Step 2:
In a large bowl, combine blackberries, sugar, flour, lemon zest, lemon juice, cinnamon, and salt.
Toss gently until the berries are well-coated.
Step 3:
Roll out one pie crust and fit it into a 9-inch pie plate, leaving an overhang around the edges.
Step 4:
Pour the berry mixture into the pie crust.
Dot the top with small pieces of butter.
Step 5:
Roll out the second pie crust and place it over the berries.
Trim the excess dough and crimp the edges to seal.
Step 6:
Cut a few slits in the top crust to allow steam to escape.
Brush the crust with beaten egg to give it a golden finish.
Step 7:
Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes, or until the crust is golden and the filling is bubbling.
Step 8:
Allow the pie to cool on a wire rack for at least 2 hours before serving.
Tips and Tricks for Making This Recipe
Use Fresh or Frozen Berries
You can use fresh or frozen blackberries for this pie.
If using frozen berries, do not thaw them before mixing.
Adjust Sugar Levels
If your berries are particularly sweet, you might want to reduce the sugar slightly.
Taste the berries first and adjust as necessary.
Crust Alternatives
If you want a different twist, you can try a lattice crust or even use a crumb topping.
Both add a unique texture.
Prevent Soggy Bottoms
Brush the bottom crust with a thin layer of egg white before adding the berry mixture to help prevent it from getting soggy.
Cooling Time is Essential
Allow enough cooling time for the pie to set properly.
The filling thickens as it cools, making it easier to slice and serve.
What to Serve with Ina Garten Blackberry Pie
Vanilla Ice Cream
Vanilla ice cream is a classic pairing with blackberry pie.
The cool, creamy texture balances the tart and sweet flavors of the pie perfectly.
Simply scoop some on the side!
Fresh Whipped Cream
Fresh whipped cream adds a light, airy touch to your slice.
Whip up some heavy cream with a bit of sugar until stiff peaks form.
Dollop generously on top.
Lemon Sorbet
Lemon sorbet offers a refreshing citrus burst that complements the rich blackberry filling.
It cleanses your palate with each bite.
Serve a small scoop alongside your pie slice.
Honey-Lavender Yogurt
Honey-lavender yogurt is a delightful and unexpected match.
The floral notes of lavender and the sweetness of honey provide a unique flavor contrast.
Just drizzle a bit on the side or under your pie slice.
Salted Caramel Sauce
Salted caramel sauce adds a dreamy, buttery touch.
The saltiness brings out the sweetness of the blackberries.
Drizzle a bit over the top of your pie slice for an irresistible treat!
Variations and Substitutions
Different Sweeteners
If you’re watching your sugar intake, consider swapping the granulated sugar with honey or agave syrup.
Using these natural sweeteners can add a subtle new twist to your pie’s flavor.
Berries Mix
You can mix blackberries with other berries.
Try raspberries, blueberries, or strawberries.
This combination adds a delightful variation to the classic blackberry pie and makes it visually appealing too!
Gluten-Free Crust
If you need a gluten-free option, try a gluten-free pie crust mix.
These are easily found at most grocery stores and work just as well as traditional crusts.
Using these will help make your pie accessible to everyone.
Alternative Thickeners
Instead of traditional flour or cornstarch, you can use arrowroot powder or tapioca starch as thickeners.
These options work well to absorb the juices from the berries while keeping the filling clear and glossy.
Spice it Up
For an extra punch of flavor, add some spices to the filling, like cinnamon or nutmeg.
A dash of these spices can bring a warm, cozy element to your pie.
I love the subtle depth they add!
How to Store Leftover Ina Garten Blackberry Pie
Room Temperature Storage
You can leave leftover blackberry pie at room temperature for up to two days.
Cover the pie with a cake dome or an inverted bowl to protect it from dust and air.
Refrigerated Storage
For longer storage, place the pie in the refrigerator.
Use plastic wrap or aluminum foil to cover the pie loosely, keeping it fresh for up to five days.
Freezer Storage
If you need to keep the pie longer, freezing is a great option!
Place the whole pie uncovered in the freezer until it is frozen solid.
After it’s frozen, wrap it tightly with plastic wrap and then aluminum foil.
Common Mistakes to Avoid
Overloading the Pie Filling
You might be tempted to add more blackberries than the recipe calls for.
While delicious, too many berries can lead to an overly juicy pie that doesn’t set well.
Stick to the recommended amount to achieve the best consistency.
Not Preheating the Oven Properly
Preheating the oven is crucial for a perfect pie crust.
Ensure your oven reaches the specified temperature before placing the pie inside.
This helps the crust bake evenly and become beautifully flaky.
Forgetting to Vent the Crust
Don’t forget to cut vents in the top crust.
These vents allow steam to escape, preventing the pie from becoming soggy.
Use a sharp knife to cut a few slits, or use a decorative cutter to add flair and function.
Ina Garten Blackberry Pie Recipe
Ingredients
- 3 1/2 cups Blackberries
- 1 cup Sugar
- 4 tbsp Flour
- 1 tsp Lemon Zest
- 1 tbsp Lemon Juice
- 1/4 tsp Cinnamon
- 1/4 tsp Salt
- 2 Pie Crusts
- 2 tbsp Butter cut into small pieces
- 1 Egg beaten, for egg wash
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine blackberries, sugar, flour, lemon zest, lemon juice, cinnamon, and salt.
- Toss gently until the berries are well-coated.
- Roll out one pie crust and fit it into a 9-inch pie plate, leaving an overhang around the edges.
- Pour the berry mixture into the pie crust.
- Dot the top with small pieces of butter.
- Roll out the second pie crust and place it over the berries.
- Trim the excess dough and crimp the edges to seal.
- Cut a few slits in the top crust to allow steam to escape.
- Brush the crust with beaten egg to give it a golden finish.
- Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes, or until the crust is golden and the filling is bubbling.
- Allow the pie to cool on a wire rack for at least 2 hours before serving.