Rustic Blackberry Magic: Ina Garten’s Heavenly Pie Recipe
Summers sparkle with sweet memories when a homemade blackberry pie graces Ina Garten’s classic recipe.
Ripe, juicy berries burst with flavor in every delectable slice.
The delightful dessert captures the essence of seasonal abundance and comfort.
Buttery, flaky crust cradles the rich, deep purple filling with elegant simplicity.
Fresh blackberries dance between layers of golden pastry, promising a tantalizing experience.
Each bite tells a story of rustic charm and culinary craftsmanship.
You’ll fall in love with this irresistible pie that turns ordinary moments into delicious celebrations.
Quick Recipe Overview
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Calories: 250 kcal
Servings: 8
What Goes into Ina Garten Blackberry Pie
For The Crust:
All-Purpose Flour: The foundation of a flaky, tender pie shell that provides structure and melt-in-your-mouth texture.
Unsalted Butter: Creates rich, buttery layers and adds incredible tenderness to the crust with its cold, cubed form.
Salt: Enhances the overall flavor profile and balances the sweetness of the filling.
Ice Water: Helps bind the dough without developing gluten, ensuring a delicate, crisp crust.
For The Filling:
Blackberries: Juicy, ripe summer berries bursting with sweet-tart flavor and deep purple color, best when plump and deeply colored.
Granulated Sugar: Sweetens the berries and helps create a glossy, thick filling by drawing out natural fruit juices.
All-Purpose Flour: Acts as a thickening agent to help the berry filling set and prevent a runny pie.
For Finishing:
Whole Milk: Provides a golden, glossy finish to the pie crust when brushed on top.
Granulated Sugar: Adds a sparkling, sweet crunch to the pie's exterior for extra texture and visual appeal.
Kitchen Tools for Ina Garten Blackberry Pie
Pie Dish: 9-inch round baking dish for creating the classic pie shape.
Rolling Pin: Essential for rolling out the pie dough into perfect crusts.
Mixing Bowl: Large bowl for combining blackberries and sugar.
Measuring Cups: Precise tool for measuring berries and sugar accurately.
Pastry Brush: Used to evenly spread milk on the pie crust for a golden finish.
Sharp Knife: Helpful for cutting steam vents in the top pie crust.
Wire Rack: Allows pie to cool evenly and prevents bottom from getting soggy.
Steps to Make Ina Garten Blackberry Pie Easily
Blackberry Pie Paradise
Berry Selection Fresh, ripe blackberries are the heart of this delightful pie. Choose plump, deep purple berries that are firm and have a rich, sweet aroma.
Crust Foundation Create a buttery, flaky pie crust that will cradle the juicy blackberry filling. The perfect crust should be delicate yet sturdy enough to hold the luscious fruit.
Filling Magic Gently toss blackberries with a touch of sugar and a whisper of flour. This simple mixture transforms ordinary berries into a sweet, glossy treasure that will bubble and shine in the oven.
Artful Assembly Carefully layer the blackberry mixture into a waiting pie crust. Top with a delicate second crust, crimping the edges with loving care and creating small vents that will let steam escape during baking.
Oven Transformation Place the pie in a preheated oven, where magic happens. The heat will caramelize the sugar, turn the crust golden, and create a bubbling filling that speaks of summer's bounty.
Cooling Moment Let the pie rest and settle after its intense baking journey. This waiting period allows the filling to set and the flavors to meld into a perfect slice of pure comfort.
Variations for Ina Garten Blackberry Pie
Mix fresh seasonal berries like raspberries or blueberries with blackberries for a vibrant fruit blend.
Create decorative lattice or braided top crusts to transform the traditional pie design and impress dinner guests.
Placed a baking sheet underneath the pie during baking to catch any fruit drippings and prevent oven mess.
Serve warm with a scoop of vanilla bean ice cream or freshly whipped cream for a delightful summer dessert.
Wrap the cooled pie tightly in plastic wrap and store at room temperature for 2 days or refrigerate for up to 5 days for extended enjoyment.
Ways to Serve Ina Garten Blackberry Pie
Serve with Vanilla Scoop: Top each slice with a generous scoop of creamy vanilla ice cream for a classic dessert combination that balances the warm pie's tartness.
Pair with Whipped Cream: Add a dollop of freshly whipped cream on the side to complement the rich, juicy blackberry filling and provide a light, airy contrast.
Create a Rustic Breakfast: Enjoy a slice alongside a hot cup of coffee or tea for a delightful morning treat that transforms the pie into a decadent breakfast option.
Garnish with Fresh Mint: Sprinkle a few fresh mint leaves on top to add a bright, herbal note that enhances the blackberry's natural sweetness and provides a beautiful pop of color.
How to Keep Ina Garten Blackberry Pie Fresh
Refrigerate Wisely: Store the blackberry pie in the refrigerator for up to 3-4 days. Cover the pie loosely with aluminum foil or plastic wrap to maintain its freshness and prevent it from absorbing other food odors.
Freeze for Later: Wrap the cooled pie tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw the pie overnight in the refrigerator before serving to preserve its delicate texture and flavor.
Room Temperature Magic: Keep the pie at room temperature for 1-2 days if you plan to enjoy it soon. Place it on a countertop away from direct sunlight and heat sources to maintain its crisp crust and juicy filling.
Slice and Serve Tips: Cut clean pie slices by using a sharp knife dipped in hot water. Wipe the knife between each cut to ensure neat, beautiful servings that showcase the vibrant blackberry filling.
Ina Garten’s blackberry pie combines sweet, tangy berries with a flaky, buttery crust for a classic dessert. Summer gardens and farmer’s markets provide perfect ingredients for this delightful American classic that highlights fresh, ripe blackberries.
Ingredients
Scale
4 cups (950 ml) fresh blackberries (3 ½ cups/830 ml for filling, ½ cup/120 ml for topping)
1 (9 inch/23 cm) double crust ready-to-use pie crust
¾ cup (150 g) white sugar, divided (½ cup/100 g for filling, remaining for sprinkling)
½ cup (60 g) all-purpose flour (use as needed for filling)
2 tbsps (30 ml) milk (for brushing)
Instructions
Pie Preparation: Position the oven rack centrally and preheat to 425°F. Gently line a 9-inch pie dish with the bottom pie crust, ensuring smooth coverage along the edges.
Filling Creation: In a large bowl, tenderly combine blackberries with granulated sugar and all-purpose flour, thoroughly coating the fruit to create a harmonious filling mixture. Layer the sweetened berries evenly across the prepared crust, creating a lush and textured base.
Crust Crafting: Delicately drape the top pie crust over the fruit-filled base, meticulously trimming and crimping the edges to form a perfect seal. Artfully slice decorative venting slits across the surface to allow steam escape during baking.
Final Touches: Lovingly brush the entire top crust with whole milk and generously dust with remaining sugar, promising a golden, slightly crystallized exterior.
Baking Process: Slide the pie into the preheated oven, initially baking at 425°F for 15 minutes. Reduce temperature to 375°F and continue baking 20-25 minutes until the crust achieves a rich golden hue and the filling bubbles enticingly.
Cooling and Serving: Transfer the pie to a wire rack, allowing it to cool for at least one hour. This resting period enables the filling to set and flavors to harmonize, ensuring a perfect slice when served.
Notes
Perfect Berry Distribution: Gently fold berries with sugar and flour to prevent crushing and ensure even coating, creating a balanced and flavorful filling.
Crimp Crust Technique: Seal edges tightly and create decorative vents to prevent filling leakage and allow steam escape, ensuring a beautifully structured pie.
Golden Crust Secret: Brush milk and sprinkle sugar on top crust for a professional bakery-style glossy, caramelized exterior that adds visual and textural appeal.
Cooling is Crucial: Allow pie to rest for minimum one hour after baking, enabling filling to set properly and flavors to develop fully, preventing runny consistency when sliced.
Pastry Arts and Dessert Innovation, French and European Baking Techniques, Food Writing and Blogging, Culinary Event Planning
Education
Le Cordon Bleu Paris
Diploma: Grand Diplôme®
Focus: Intensive training in classic French cuisine and pastry techniques, combining the Diplôme de Cuisine and Diplôme de Pâtisserie.
Isabella Rodriguez is the co-founder and pastry chef at wd-50.com. She studied at Le Cordon Bleu in Paris, where she earned the Grand Diplôme®, a top award in both cooking and baking. After working in fancy bakeries and as a personal pastry chef, Isabella now shares her love for desserts in an easy way for home bakers to enjoy.
At wd-50.com, Isabella creates recipes for cookies, cakes, tarts, and more, always with clear steps and helpful tips. She believes baking should be fun, not stressful, and she hopes her recipes bring joy to your kitchen and smiles to your table.
Isabella Rodriguez
Co-Founder & Content Creator
Expertise
Pastry Arts and Dessert Innovation, French and European Baking Techniques, Food Writing and Blogging, Culinary Event Planning
Education
Le Cordon Bleu Paris
Isabella Rodriguez is the co-founder and pastry chef at wd-50.com. She studied at Le Cordon Bleu in Paris, where she earned the Grand Diplôme®, a top award in both cooking and baking. After working in fancy bakeries and as a personal pastry chef, Isabella now shares her love for desserts in an easy way for home bakers to enjoy.
At wd-50.com, Isabella creates recipes for cookies, cakes, tarts, and more, always with clear steps and helpful tips. She believes baking should be fun, not stressful, and she hopes her recipes bring joy to your kitchen and smiles to your table.