This Easy Blackberry Cobbler requires zero baking skills, so if you’re not a natural baker, fear not! It’s filled with juicy blackberries and topped with a sugary, buttery cobbler crust. Serve warm with vanilla ice cream or whipped cream. If you love berry-licious desserts as much as I do, then you’ll also get a kick…
This Easy Blackberry Cobbler requires zero baking skills, so if you’re not a natural baker, fear not! It’s filled with juicy blackberries and topped with a sugary, buttery cobbler crust. Servewarmwith vanilla ice cream or whipped cream.
Summer is berry season and I can’t think of a better way to celebrate than with a warm scoop of this Easy Blackberry Cobbler paired with vanilla ice cream. Yum!
If you’re wondering what the difference is between cobblers, crisps, and crumbles, it mostly has to do with the dough. The dough in a cobbler is usually more like biscuit dough, while crisps and crumbles use an oat or oat-less streusel. But one thing is for sure: whether you make this blackberry cobbler recipe, my Blueberry Crisp, or my Apple Crumble, you’re treating yourself to a fuss-free treat that’s deliciously sweet and comforting.
Why you’ll love this blackberry cobbler recipe
The easiest summer dessert – Mix the 6-ingredient dough together, dump it in a pan, and sprinkle the berries and sugar on top. Bake until moist and golden, then dig into this easy blackberry dessert.
Studded with fresh blackberries – Whether you have heaps of fresh blackberries from your local farmer’s market or harvested from the blackberry bushes in your neighborhood, the easiest way to enjoy them is in this comforting cobbler.
Warm, cozy, and sweet – The only way to make a bowl full of cobbler better is to serve it fresh out of the oven with a scoop (or two) of ice cream!
How to make a vegan blackberry cobbler
Find the complete recipe with measurements in the recipe card below.
Pour the melted butter into a large cast iron pan or baking dish. (Or you can simply melt the butter right in the pan.)
In a medium bowl, whisk the flour, sugar, baking powder, and salt together. Stir in the milk until just combined. Pour the mixture over the melted butter in the skillet/baking dish and use a spatula to spread it into an even layer.
Evenly distribute the blackberries over the dough, then sprinkle the sugar on top.
Bake the cobbler until the dough is firm in the middle and golden brown around the edges. Scoop it into bowls and serve warm with vanilla ice cream or whipped cream. Enjoy!
Frequently asked questions
Should I use fresh or frozen blackberries?
Both fresh and frozen blackberries work well here. Do not thaw the frozen berries before adding them to the cobbler or else they’ll bleed into the dough.
Do I have to use blackberries?
Not if you don’t want to. This cobbler recipe would be just as delectable if made with fresh or frozen peaches, cherries, nectarines, blueberries, or strawberries.
Can it be made gluten-free?
Yes! Simply use a gluten-free all-purpose flour instead of regular all-purpose flour.
Can I make this cobbler ahead of time?
I wouldn’t recommend it. The cobbler is best when it’s served hot out of the oven, although the leftovers will still be good after chilling in the refrigerator for 2 to 3 days. Serve the leftovers chilled or warm them up in the oven.
This Easy Blackberry Cobbler requires zero baking skills, so if you're not a natural baker, fear not! It's filled with juicy blackberries and topped with a sugary, buttery cobbler crust. Servewarmwith vanilla ice cream or whipped cream.
Preheat the oven to 350 degrees F. Pour the melted butter in a 10-inch cast iron pan, or a 9×9/3-quart baking dish.
In a medium bowl, mix the flour, sugar, baking powder and salt. Now stir in the milk until just combined. Pour the mixture over the melted butter in the baking dish and smooth into an even layer.
Distribute the blackberries throughout the top; they will sink in some as it bakes.
Sprinkle 2-4 tablespoons coarse (or regular) sugar on top of the dough and berries.
Bake for 25-35 minutes, until golden brown on the edges and there is no wet batter in the middle. Serve warm with a scoop of ice cream or whipped cream.
Notes
Feel free to substitute another fruit, such as blueberries, peaches, raspberries, nectarines or another fruit you like.
For a less rich cobbler, you can leave out the melted butter part. I would first grease the pan though so the cobbler dough doesn’t stick.
Indulge in the perfect blend of crispy crust and delectable filling with our air fryer hand pies, a mouthwatering dessert that’s easy to make and impossible to resist.
Indulge in the perfect blend of crispy crust and delectable filling with our air fryer hand pies, a mouthwatering dessert that's easy to make and impossible to resist.
Our Lemon Cream Pie recipe has been everyones #1 favorite pie for over a decade. It’s made with fresh lemon and sour cream custard and a homemade pie crust. If you love lemon treats as much as I do, don’t miss our Lemon Bars, Lemon Cake, Homemade Lemonade, Lemon Poppy Seed Bread, and Lemon Mousse!…
Our Lemon Cream Pie recipe has been everyones #1 favorite pie for over a decade. It’s made with fresh lemon and sour cream custard and a homemade pie crust.
For me, Lemon Sour Cream Pie reigns supreme over all lemon desserts
I fell in love with this Lemon Cream Pie 15 years ago, when my sister-in-law from Pretty Providence made it, trying to copy a version we love from Croshaw’s pie shop. This pie is an absolute dream, with the perfect balance of sweet and tart and wonderful creaminess in every bite. We do not celebrate Thanksgiving without this one.
If you want the crowd to go wild, you have to make this lemon sour cream pie in our homemade pie crust.
How to make Lemon Cream Pie:
Lemon Filling: Beat eggs slightly with a fork in a small bowl and set aside. Add sugar and cornstarch to a large saucepan and whisk in milk and fresh lemon juice. Cook over medium heat, stirring constantly until thick and bubbling. Reduce heat to medium-low.
Temper Eggs: Add a spoonful of the hot pudding mixture into the beaten egg yolks and stir well. Repeat, adding a few more spoonfuls of hot pudding into the egg mixture to temper the eggs (gradually bring them to a warmer temperature, without scrambling the). Pour egg mixture into the saucepan and stir well. Bring mixture to a gentle boil then cook for two more minutes and remove from heat.
Finish Filling: Stir in softened butter and lemon zest until butter melts completely. Allow mixture to cool for a few minutes, then stir in sour cream. Pour filling to a baked pie shell. Place a piece of plastic wrap or parchment paper gently over the filling and refrigerate for at least 3 hours.
Whipped Cream Topping: Beat heavy whipping cream with an electric mixer, adding powdered sugar a little at a time. Continue beating until stiff peaks form. Spread whipped cream over pie.
If I had to choose a favorite pie, our Lemon Cream Pie recipe would always be a top pick, with the best creamy lemon filling and homemade pie crust, topped with sweetened whipped cream.
Lemon Filling: Crack eggs in a small bowl, beat slightly with a fork and set aside. In a large saucepan combine sugar and cornstarch. Whisk in milk and fresh lemon juice. Cook over medium heat, stirring constantly, until mixture is thick and bubbling.
Temper Eggs: Reduce heat to medium-low. Add a spoonful of the hot filling into the bowl with beaten egg yolks and stir well. Repeat this process with two or three more spoonfuls of the hot mixture added to the egg yolks, to temper the eggs (warm them up so they don't scramble when added to the pot). Add egg mixture into the saucepan and stir well. Bring mixture to a gentle boil then cook for two more minutes. Remove from heat.
Finish Filling: Add softened butter and lemon zest and stir until butter melts completely. Allow mixture to cool for a few minutes, then stir in sour cream. Add filling to baked pie shell. place a piece of plastic wrap or parchment paper over the pie and refrigerate for at least 3 hours before serving.
Whipped Cream Topping: In a mixing bowl, beat heavy whipping cream with an electric mixer. While beating, gradually add sugar. Continue beating until stiff peaks form. Spread whipped cream over cooled pie filling.
Video
Notes
Pie Crust: My homemade pie crust recipe makes 2 crusts, so you can use one for this recipe, and freeze the other for a different pie recipe. Recipe adapted from Pretty Providence , from Taste of Home.
We love this blueberry pistachio galette! A pistachio pie crust filled with fresh blueberries and baked until juicy and bubbly and hot, topped with vanilla ice cream. Summer is the best! There’s just something about summer fruit desserts. They can’t be beat. They don’t compare. And it’s one of the only times that I’ll really […]
We love this blueberry pistachio galette! A pistachio pie crust filled with fresh blueberries and baked until juicy and bubbly and hot, topped with vanilla ice cream. Summer is the best!
There’s just something about summer fruit desserts.
They can’t be beat. They don’t compare. And it’s one of the only times that I’ll really consider fruit, dessert!
This buttery galette crust is wrapped around juicy blueberries and served with a sprinkling of pistachios, lots of vanilla ice cream and all the summer feels!
OH yes and the elephant in the room: my pistachio crust! Still going strong on the pistachio train. Hop on here with me!
I love making blueberry galettes in the summer! It’s the perfect way to use up blueberries, and this recipe also is great with frozen blueberries too. You can even make it in the winter.
Galettes are one of my desserts of choice because, hello, pie crust. I still haven’t mastered it (read: don’t have the patience to make the edges look pretty) and it’s so much easier to fold up a galette crust into something beautifully rustic.
So much so that I actually prefer it!
I like it even more than traditional pie, because I want more crust than filling. And in a galette, you don’t get a super stacked filling. So I’m all about it!
Regularly, I make a blueberry peach galette. That combo will forever be a favorite. But if peaches are out of season, I’ve got you! You can use all blueberries AND make a crust riddled with pistachios.
THIS IS SO GOOD.
Galettes also make a better vehicle for ice cream. Add a scoop on top and within a few minutes, you have vanilla rivers making their way through the juicy, bubbly berries. (more…)
Dirt Pie
Get ready to dig into the best no bake Dirt Pie recipe, complete with Oreo cookie crust, creamy chocolate pudding filling, edible Oreo dirt, and gummy worm garnish. Always approved by kids and a classic family favorite. What kid doesn’t …
Get ready to dig into the best no bake Dirt Pie recipe, complete with Oreo cookie crust, creamy chocolate pudding filling, edible Oreo dirt, and gummy worm garnish. Always approved by kids and a classic family favorite. What kid doesn’t love playing in the dirt? And let’s be honest, some may enjoy eating it too.…
Apple Pie Filling recipe is a unique composition of cinnamon and spice flavors that additionally enhance the taste of apples. I always prepare more when I want to bake an apple pie because each of my household members comes and “tests” it, so in the end, I end up with half a portion of the …
Apple Pie Filling recipe is a unique composition of cinnamon and spice flavors that additionally enhance the taste of apples. I always prepare more when I want to bake an apple pie because each of my household members comes and “tests” it, so in the end, I end up with half a portion of the recipe. The kids and husband love to eat the apple pie filling straight from the pot. It’s so incredibly delicious!
How to choose the best ingredients for Apple Pie Filling
Apples – I must admit that the flavor of the filling will also be given by the apples from which you make it. There are different types of apples, and they are sweeter or sour. You can read their short characteristics below.
Types of apples
Cripps Pink / Pink Lady – Cripps Pink is a cross between Golden Delicious and Lady Williams. It is also perfect for apple pie filling because it has a golden, delicious cooking behavior. They are medium sweet, crispy and juicy.
Fuji – crispy, firm, juicy, sweet-tart balance, keeps its shape while baking.
Gala, these apples are perfect for a snack, but I also like them in apple pie because I practically don’t have to use sugar for apple pie filling.
Golden Delicious – The Golden Delicious apple is yellow with an occasional pink blush. It’s often referred to as “Apple Lite” and is loved by those who prefer a mild, sweet taste. Unlike tart apples, Golden Delicious has a buttery, honeyed flavor that is excellent for satisfying your sweet tooth. It’s great for baking apple pies and crisps, especially when mixed with more tart apples like Granny Smiths. This creates a beautiful flavor combination that will delight your taste buds all year round. Even Julia Child recommends these apples for apple pie in her recipes.
Granny Smith – Granny Smith apples are renowned for their distinctive tart flavor and characteristic green flesh, often adorned with a red blush. They are ideal for creating delectable cakes, pies, and pastries. Nonetheless, I opt for using sweeter apples to avoid excessive sugar in my baked goods.
Honeycrisp – This Honeycrisp apple has a mild, honeyed flavor and a satisfying crunch. It is crisp and sweet, staying firm when cooked, making it perfect for baking.
McIntosh – has delicate, white flesh. It is best used in snacks and applesauce, but some people like its tart flavor in cakes, too.
Jonagold – A cross between Golden Delicious and Jonathan, Jonagolds have a lovely aromatic flavor, are both sweet and spicy, and retain their shape while baking.
Unsalted butter—Butter is one of the key ingredients in this filling, and it is responsible for its delicious taste. When apples are fried in butter, they absorb their flavor and pair perfectly with cane sugar, creating a delightful sauce for the filling at the end of the cooking process.
Muscovado sugar is unrefined cane sugar that contains natural molasses. Molasses have more excellent health properties, and this sugar enriches the flavor of the filling.
Cinnamon, Ginger, Ground cloves, and Nutmeg—these spices create a perfect combination for apples, and I can’t imagine apple pie without them. They enhance the flavor and provide a unique aroma.
Salt—My grandma always said that a pinch of salt always balances the sweet taste, and I agree.
Lemon juice – adds a bit of acidity to the filling, especially if the apples are sweet, which I always encourage. The lemon juice perfectly balances the taste; you don’t have to add water to dissolve the starch.
Roll the lemon to release the juices, then cut it in half and squeeze out the juice!
Moreover, by adding something acidic to the apple filling, you stop the overcooking process of the apples, and at that time, you decide that the apples are soft and firm enough to be included in your baked goods.
Starch – is a natural thickener, although apples contain pectin. They would thicken themselves with longer cooking, but it would be more of a mousse than an apple pie filling.
However, I only sometimes add starch when making apple pie filling. For my fast apple pie, where I don’t bake the apples first, breadcrumbs in small amounts are perfect for absorbing the juice from the apples during baking. You can also try this quick version of apple pie.
Tips and tricks
It’s best to start preparing the apples once you have everything else ready. Steeping the apples is a quick process, and if you prepare them earlier, they may darken and become brown in color.
I recommend preparing the filling if you have a pot or a deep cast iron pan. Cast iron pans retain heat perfectly, ensuring that the apples bake quickly and evenly.
You can also prepare extra apple pie filling, and freeze it, or pasteurize it in jars. Apple pie filling contains sugar, which acts as an excellent preservative. You can use a quick pasteurization method by pouring the hot apple pie filling into sterilized jars, cleaning the top thoroughly to remove any filling residue, and tightly sealing the lids. Place the jars lid side up on a clean cloth and let them cool. You’ll know the jars are sterilized when the lid is securely tucked inside and you can’t press it with your finger. Jars prepared this way can be stored for up to 6 months if sealed properly.
For maximum juice extraction from a lemon, roll it on the cutting board using the palm of your hand before cutting it in half. This technique ensures that the juice is released before you peel the lemon, allowing you to use as much of the juice as possible.
Sides To Serve
An Apple Pie Filling Recipe can be used to make apple pie. It can also be used as a filling for Crepes or Funnel Cakes and added to breakfast items like French toast or porridge.
You Can also serve it warm with Rum Rising Ice Creamor Greek yogurt for a quick dessert. Whichever way you choose to use it, the apple pie filling is guaranteed to delight your taste buds with its incredible flavor.
What can you use to enrich apple pie filling?
My preferred add-ons to apple filling are:
It’s best to choose seedless raisins to avoid affecting the taste.
Dried cranberries taste similar to raisins, but they offer more minerals and antioxidants, making them a healthier alternative to raisins.
Walnuts, especially pecans, are ideal nuts for the apple pie filling recipe. These nuts are my favorite; I like incorporating them into cakes and salads. I appreciate them not only for their taste but also for their unique health benefits. Adding these nuts to your apple pie filling enhances the flavor and adds a healthy dose of fats and nutrients. I’m not implying that walnuts lack these qualities because that wouldn’t be accurate, but pecans taste better.
Substitute
Similarly to apple pie filling, you can also prepare fillings from other fruits such as pears, peaches, and nectarines.
How to make Apple Pie Filling
Start by washing the apples under running water and scrubbing the skin with a brush. The peel and seeds can be used to make apple cider vinegar at home, which is best for cooking.
Next, peel the apples, cut them into quarters, and remove the seeds.
Cut the prepared apples into approximately 1-inch long and ¼-inch wide pieces. For a rustic look, cut the apple quarters into random slices. This method saves time and gives the pie a homemade touch.
Once the apples are prepared and the spices and sugar are ground, mix all the spices in one bowl.
Also, prepare half a lemon juice. Mix the starch with the juice. This will be used at the end of preparing the apple pie filling.
Heat a pan and melt the butter. Once hot, add the apples and fry them for about 15 minutes, stirring constantly.
When the apples release their juice and are soft but not overcooked, reduce the heat. Then add cinnamon and the rest of the spices. Mix well and add muscovado sugar. When combined with the apple juice, the sugar will quickly become a liquid and create a thick sauce.
Once everything is mixed, add the juice and starch to firm up the apple pieces. The lemon juice will give the apples a slightly sour taste and prevent them from overcooking. This way, the apples in the dessert will retain their texture and not turn to mush.
Enjoy!
How to store Apple Pie Filling
Here’s a simple guide on how to store apple pie filling to ensure it stays fresh and delicious. If you plan to use it within a week, store it in a jar in the fridge. Freezing it in a closed bag or container is the best option for extended storage. If you want to store it for up to 6 months, consider pasteurizing the jar and storing it in a cool place. These methods will help you enjoy your homemade apple pie filling for an extended period.
Apple Pie Filling recipe is a unique composition of cinnamon and spice flavors that additionally enhance the taste of apples.
Course Dessert
Cuisine American, Polish
Keyword apple desert, apple pie
by Meal Type Desserts
by Season Fall, Winter
by Ingredients Apples
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Servings 8people
Calories 190kcal
Author Daria
Ingredients
45ozapples
2ozunsalted butter
1/2cupmuscovado sugar cane
1tbspcinnamon
1/3tspginger
1/3tspground cloves
1/3tspnutmeg
1/4tspsalt
1/2lemon juice
1tspstarch
Instructions
Start by washing the apples under running water and use a brush to scrub the skin. You can use the peel and seeds to make apple cider vinegar at home, which is the best for cooking.
Next, peel the apples, cut them into quarters, and remove the seeds.
Cut the prepared apples into approximately 1-inch long and ¼-inch wide pieces. For a rustic look, cut the apple quarters into random slices. This method saves time and gives the pie a homemade touch.
Once the apples are prepared and the spices and sugar are ground, mix all the spices in one bowl.
Also, prepare half a lemon juice. Mix the starch with the juice. This will be used at the end of preparing the apple pie filling.
Heat a pan and melt the butter. Once hot, add the apples and fry them for about 15 minutes, stirring constantly.
When the apples release their juice and are soft but not overcooked, reduce the heat. Then add cinnamon and the rest of the spices. Mix well and add muscovado sugar. The sugar will quickly turn into a liquid and create a thick sauce when combined with the apple juice.
Once everything is mixed, add the juice and starch to firm up the apple pieces. The lemon juice will give the apples a slightly sour taste and prevent them from overcooking. This way, the apples in the dessert will retain their texture and not turn to mush.
Blackberry Pie is one of the easiest pie recipes and perfect for summer berry season! You can make this pie with fresh or frozen berries and choose your topping: lattice, double crust or crumble topping. Why You’ll Love This Pie When I was young, my Aunt and Uncle lived in Washington. They’d come down every…
Blackberry Pie is one of the easiest pie recipes and perfect for summer berry season! You can make this pie with fresh or frozen berries and choose your topping: lattice, double crust or crumble topping.
Why You’ll Love This Pie
When I was young, my Aunt and Uncle lived in Washington. They’d come down every August to visit and my aunt would make a two crust blackberry pie. My dad was practically salivating two full weeks beforehand in anticipation. Blackberry is his favorite. This recipe came from my aunt and I’ve been making it for so many years!
This pie can be made with fresh or frozen blackberries and you can use a double crust, lattice crust, or make a crumble topping. The juicy blackberry filling pops in your mouth – this is the perfect summer pie recipe!
Ingredients in Blackberry Pie Filling
Blackberries: Use fresh or frozen, see below for how
Sugar: Granulated sugar works best. The ratio of sugar to filling is also very important: I use 5 cups of fruit to 2/3 cup of sugar. Any more sugar than that and you’re going to get a pie that doesn’t set properly.
Lemon Juice: For a fresh flavor to brighten the pie, you could also add some lemon zest.
Cinnamon: I add ground cinnamon to all my fruit pies – even peach pie.
Cornstarch: I make all my fruit/berry pies with the same basic recipe and it works. I find that a blackberry pie with cornstarch really is the way to go; flour doesn’t thicken the filling enough.
Homemade Pie Crust: I love my all butter pie crust recipe, but you can also use a store bought crust (Pillsbury is the best one I’ve found).
Fresh vs Frozen Blackberries
This is one of the things I love about making fruit pies with my recipe: you can use fresh or frozen fruit.
How to use fresh blackberries: If blackberries are in season, by all means, make this a fresh blackberry pie. To prepare your berries just wash and drain them and remove any stems.
How to use frozen blackberries: If you want to make a pie when fruit isn’t in season you can definitely use frozen blackberries to make this recipe. Simply thaw and drain frozen berries. Be sure to drain them very well so there is no extra liquid in your filling.
How to make Blackberry Pie
It’s important to get the pie crust and topping ready before you make the pie filling so that once you toss the berries with the sugar you immediately place it in the pie, top, and bake it. Decide how you’re going to top your pie: Lattice Pie, Double Crust Pie, or Crumble Topped Pie.
1. If you’re making my pie dough recipe, decide if you need 2 crusts or just one. Roll out one disk of dough and place it in a 9-inch pie dish. Chill until ready to fill.
2. If using my crumble topping, make that recipe by placing butter, sugar, flour, and salt in a large bowl and using a pastry blender or two forks to work the mixture into crumbles.
3. If making a lattice top, roll out the second dough and cut 1-inch slices, or if using a double crust just roll it out and set aside.
4. Make the filling by tossing blackberries with cornstarch, sugar, cinnamon and lemon juice. Immediately place pie filling in prepared pie pan.
5. Top with the second crust and cut slits in the top crust for steam to escape, or design your lattice on top of the filling. Or just top with crumble.
6. Place pie on a baking sheet and cover with a pie crust shield or strips of aluminum foil. This ensures your edges don’t get over done.
How to Avoid a Soggy Bottom Pie
To make sure the bottom crust is baked properly and not soggy, I bake the pie at a high temperature for a short amount of time, then lower the temp to 350° to finish baking. I prefer baking in clear pie plates – I find they bake best that way plus I can see when the bottom crust is done baking.
How to Serve Blackberry Pie
While it’s important to completely cool your pie before slicing so it has time to set, I like the pie warmed or at least room temperature. If you want to warm it, just heat in the microwave a few seconds.
My preferred way to serve fruit pie is with a big scoop of vanilla ice cream or a dollop of whipped cream.
Expert Tips
I brush my lattice topped pie withegg wash to get it nice and golden.
Don’t mix your berries with the sugar and cornstarch until the crust and crumble are ready, or it will be too liquidy after baking.
This pie is a bit more liquidy than my other berry pies, but it firms up more as it sets.
Always bake your fruit pies on a cookie sheet in case they spill over.
Use a pie shield so your pie crust doesn’t get too brown.
Storage
Store pie in refrigerator covered loosely with plastic wrap. You can make the pie up to 24 hours ahead – it needs to cool anyway and I find chilling helps with setting the pie filling. Serve it room temperature. You can also freeze a completely cooled pie – make sure to seal it completely with plastic wrap.
FAQ
How do you know when a berry pie is done?
When the crust is golden on top and the filling is bubbly, then the pie is done.
Why is my blackberry so runny?
This pie recipe should produce a mostly set pie. If it’s too liquidy, then the following things may have happened: You cut it too soon. You should let it cool completely – and even chill it – before slicing. Is the pie a day or two old? The berries will weep the longer they sit. Did you drain your berries – especially frozen ones – completely? Letting the pie sit before baking will also make the pie wetter.
How do you thicken blackberry pie filling?
Recipes call for either cornstarch or flour, but I find cornstarch does a better job thickening fruit pies.
This blackberry pie is one of my family favorite recipes. The lattice-top is really easy to do using the how-to photo tutorial! Or use a crumble topping on top instead!
12tablespoons(170g) cold unsalted butter, diced or grated
⅔cup(133g) granulated sugar
1 ½cups(186g) all-purpose flour
Pinchsalt
For Blackberry Pie Filling
5cupsblackberries(about 24 ounces or 650g)
⅔cup(133g) granulated sugarplus more for sprinkling
1tablespoonlemon juice
¼teaspoonground cinnamon
4tablespoons(30g) cornstarch
Instructions
Lattice Pie Instructions
Roll out your two pie crusts into circles with approximately 9-10” diameter. Place one pie crust in your 9” pie plate (standard size, not deep dish). Chill both the pie plate and the rolled out pie crust for at least 30 minutes.
Remove the rolled out pie crust from the refrigerator. Slice it into strips, about 1/2-3/4” per strip. Chill for 10 more minutes.
Make filling (see below). Add to chilled pie crust.
Remove the sliced crust from the refrigerator. Starting at one edge of the pie, use every other strip from the cut slices and place them equally distant from each other on your pie (space them about the same distance as the width of each strip).
Starting at one end of the pie, fold back every other strip and place the shortest remaining strip perpendicular to the strips already on the pie. Lay the folded strips flat.
Now, working at the opposite end of the pie, fold back the strips you didn’t fold back the first time. Take the next smallest strip of crust and place it parallel to the strip you just put down. Re-lay the folded strips flat.
Continue this process until all the crust has been used. Crimp the edges of the pie as desired.
Brush the crust with eggwash and sprinkle sugar on top. Cover the edges with a pie shield. Bake on a cookie sheet (in case of spillover) for 10 minutes at 425°F then reduce the oven temperature to 350°F for an additional 35-45 minutes until the crust starts to turn golden brown. It won’t get fully golden but some parts will start to turn.
Preheat oven to 425°F.
Crumble Topped Pie Instructions
Roll out your pie crust into a circle with approximately 9-10” diameter. Place pie crust in a 9” pie plate (standard size, not deep dish). Chill for at least 30 minutes.
Add sugar, flour and salt for crumble into a large bowl. Whisk to combine. Add the cold diced or grated butter and use a pastry blender to cut in the butter until it forms small crumbs.
Remove chilled pie crust from the refrigerator. Add filling (see below). Top with crumble and cover the edges with a pie shield. Bake on an cookie sheet (in case of spillover) for 10 minutes at 425°F then reduce the oven temperature to 350°F for an additional 35-45 minutes until the crust starts to turn golden brown.
How to make Blackberry Pie Filling
Mix the berries, sugar, lemon juice, cinnamon, and cornstarch in a medium bowl. Toss with your hands. Make sure your berries are thawed and drained before using them so your pie isn’t too liquidy.
Immediately place the filling into chilled pie crust, top and bake as directed above.
Cool completely before slicing. To help the pie not run, it’s best to chill the cooled pie for a few hours before cutting.
Serve with ice cream and/or whipped cream, for garnish.
Video
Notes
Frozen Berries: Thaw completely and drain of all excess moisture before using in pie.
Be sure to add the berries at the last minute before baking.
Always bake on a cookie sheet in case of spillover.
I like using a pie crust shield so the outer crust doesn’t get too brown.
Boston Cream Pie Cookie Cups
Boston Cream Pie Cookie Cups take the flavors of a classic custard-filled New England cake and turn them into cute mini cookie bites. A super simple cake mix shortcut recipe to satisfy your sweet tooth. Boston Cream Pie Coo…
Boston Cream Pie Cookie Cups take the flavors of a classic custard-filled New England cake and turn them into cute mini cookie bites. A super simple cake mix shortcut recipe to satisfy your sweet tooth. Boston Cream Pie Cookie Bites Recipe Our easy Boston Cream Pie Cookie Cups recipe is a fun and whimsical way…
Atlantic beach pie bars are the perfect summer treat! A salty cracker crust is topped with fresh citrus curd, fresh whipped cream and a sprinkle of sea salt. Tangy, light, refreshing and delicious. I’ve found our 2024 summer dessert!! These atlantic beach pie bars are my new favorite treat. A salty sweet crust made of […]
Atlantic beach pie bars are the perfect summer treat! A salty cracker crust is topped with fresh citrus curd, fresh whipped cream and a sprinkle of sea salt. Tangy, light, refreshing and delicious.
I’ve found our 2024 summer dessert!!
These atlantic beach pie bars are my new favorite treat. A salty sweet crust made of saltine crackers, topped with a baked citrus curd and piled high with fresh whipped cream and flaked sea salt.
Oh my gosh.
Give me more!
Lacy has been telling me that I need to make atlantic beach pie for YEARS. It always sounded delicious, but I have to be over-the-top crazy about something to make it and that was how I suddenly became over this pie.
CRAZY. Like I needed to make it and serve it and eat it.
I couldn’t stop thinking about it!
This pie was created by Bill Smith, a chef in North Carolina who was inspired by the lemon desserts he’d eat at Atlantic Beach. The best way I can describe it is marriage between key lime pie and lemon bars, with a crunchy, saltier crust.
It is my new hyperfixation and I need you to try it so it can be yours too!
Pie still isn’t my BFF, so I knew I wanted to adapt this recipe into bar form. I wanted to be able to make a big pan of pie bars that I could take to summer gatherings and wow, this is the ticket. It’s the ideal dessert for summer: tangy, light but rich at the same time, sweet and salty and filled with citrus.
The best part is that the filling is a mix of lemon and lime juice. It can be a 50/50 mix or a different ratio depending on what you have. Because of that, the filling might taste slightly different based on who is making it. I prefer to use the 50/50 mix of lemon and lime juice and I love it that way.
To make the saltine crust, you just crush them! They don’t need to be put in a food processor. You don’t want them to turn into dust – the more texture the better. Then, they get mixed with some butter and sugar to create the ideal crust.
The filling is embarrassingly easy. Sweetened condensed milk, egg yolks and the aforementioned citrus juice. Pour it over the crust and bake for a few minutes.
It’s important to fully chill the bars before slicing. They taste amazing cold!(more…)
Cherry Bars
It’s time to retire the standard round pie plate and make bright and colorful Cherry Bars instead! These bars feature cherry pie filling, a double dose of sugar cookie dough, and a sweet drizzle of vanilla glaze to take your slice ove…
It’s time to retire the standard round pie plate and make bright and colorful Cherry Bars instead! These bars feature cherry pie filling, a double dose of sugar cookie dough, and a sweet drizzle of vanilla glaze to take your slice over the top. Cherry Pie Bars Our easy Cherry Bars recipe is a faster,…
For me, Lemon Sour Cream Pie reigns supreme over all lemon desserts
