Easy Blackberry Pie
The end of summer’s sun-ripened berries means pie time! You’ll love this pie made with fresh berries, mixed with flour and sugar, added to a crust and baked until golden brown. My twist is a few dollops of lemon curd which adds a buttery, tangy kick of lemon.
Time
Prep: 10 minutes
Cook: 40 minutes
Ingredients
3-4 cups fresh blackberries
¾ cup white sugar
½ cup all-purpose flour
1 (9 inch) double crust ready-to-use pie crust, thawed (Trader Joe’s sells a nice frozen crust)
2 heaping teaspoons lemon curd (Trader Joe’s sells it by the jar)
½ tsp pure vanilla extract
2 tablespoons milk
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Lay the bottom pie crust onto the pie plate.
Combine blackberries with 1/2 cup sugar, flour, lemon curd and vanilla extract in a large bowl. Spoon mixture into the unbaked pie crust. Cover with the top crust. Seal and crimp the edges, and cut vents in the middle of the top crust for steam to escape.
Brush the top crust with milk and sprinkle evenly with remaining 1/4 cup sugar.
Bake pie in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C) and bake for an additional 20 to 25 minutes until filling is bubbly and crust is golden brown.