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If you like blackberries, you’ll want to try this delicious summer dessert. We gently toss the berries with sugar, a touch of lemon, and a hint of spice, then bake until bubbly and fragrant within a flaky, golden crust. My husband Chase and I like to serve the pie slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Serves 6
Ingredients
5 to 6 cups fresh blackberries, rinsed and dried
½ to ¾ cup granulated sugar (depending on the sweetness of the berries)
6 tablespoons cornstarch, all-purpose flour, or instant tapioca
1 teaspoon lemon zest
1 teaspoon fresh lemon juice
½ teaspoon ground cinnamon
¼ teaspoon almond extract
2 premade piecrusts
Directions
Preheat the oven to 400℉.
Add the blackberries, sugar, cornstarch, lemon zest, lemon juice, cinnamon, and almond extract to a large bowl. Gently fold the berries until they are well coated with the mixture. Let the berries stand for 30 minutes to release their juices.
Roll out one of the premade piecrusts and fit it into a 9-inch pie dish. Press it gently into the pan and trim any excess dough hanging over the edges. Fill the piecrust with the berry mixture.
Roll out the second piecrust and place it over the top of the filling. Or cut it into strips and arrange in a lattice pattern. If leaving whole, make a couple slits in the top crust to allow steam to vent. Trim the edges and crimp to seal the top and bottom crusts together. Place the pie dish on a baking sheet to catch any juices that bubble over and bake on the middle rack in the oven for 30 minutes.
Reduce the heat to 350℉ and place a sheet of aluminum foil or a pie protector over the top of the crust to protect the edges and tops from getting too dark. Bake until the crust has browned and the filling is bubbly, about 30 minutes. Place on a wire rack to cool completely before serving. Reheat the pie in the microwave or oven if you like to enjoy your pie warm, as the Bradshaws do.
Excerpted from The Bradshaw Family Cookbook. Copyright ©2025 by Terry and Tammy Bradshaw and family, with James O. Fraioli. Excerpted by permission of Flatiron Books, a division of Macmillan Publishers. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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