This bourbon blackberry pie is an exciting combination of bourbon, blackberries, and a delicate hint of lime. It's then all wrapped up in a buttery pie crust.
Bourbon and blackberries are one of my all-time favorites combinations. I can't even describe the deliciousness that happens when you combine the two. Then when you add just a hint of lime, it makes something really special.
THE BOURBON BLACKBERRY FILLING:
This filling is something special. It contains one of my favorite combinations, bourbon, and blackberries. Then a little bit of lime is added to make it really exciting and unique. It's not overly sweet, I've never been a fan of super sweet pies. If you are into the sweetness, go ahead and add an extra ¼ cup of sugar.
I'm very proud of this pie crust pastry. Its super buttery, flavorful, and wonderfully crisp. The liquid ingredient is bourbon, which not only provides a great flavor, but the alcohol partly evaporates while baking, which makes the pastry extra crispy and flakey.
TRICKS FOR THE PERFECT PIE CRUST:
- Keep all the ingredients cold. The cold butter in pie cust it what makes all the nice layers in the pastry.
- Chill, but don't freeze the dough. The goal is to make sure that the butter is nice and firm, but that the dough is still workable.
- Chill the dough between all steps. Once you roll it and put it the bottom layer in your pie pan, chill it while you finish your filling.
LOOKING FOR MORE PIE RECIPES?! CHECK THESE OUT!
THANKS SO MUCH FOR READING ABOUT THIS AWESOME PIE! IF YOU MAKE IT BE SURE TO LEAVE A COMMENT AND/OR GIVE THIS RECIPE A RATING! I WOULD LOVE TO HEAR EVERYONE'S THOUGHTS!Print
For the pastry:
- 2 ½ cups all-purpose flour
- 2 tablespoons sugar
- ¾ teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold, cut into cubes
- ½ cup cold bourbon
For the filling:
- 5 cups blackberries
- ¼ cup bourbon
- ⅔ cup granulated sugar
- Juice and zest from 1 lime
- ¼ cup cornstarch
- 1 large egg, beaten and granulated sugar for topping the unbaked pie
- Start by making the pastry. Add the flour, salt, and sugar to a food processor and pulse and few times to blend everything together.
- Add in the cubed cold butter and pulse until the butter is pea and lima bean-sized. Add the bourbon and mix just enough so it lightly comes together. It will still look loose but will stick together when you squeeze a chunk of it in your fist.
- Pour the dough out onto a well-floured surface and lightly knead until it forms a disk. Divide it into two equal disks, wrap in plastic wrap, and chill for at least 1 hour.
- While the dough is chilling, start your filling. In a medium bowl, toss together the blackberries, bourbon, sugar, cornstarch, lime zest, and lime juice. Mix until all of the cornstarch has disappeared into the blackberries. Let rest for 20 minutes.
- Assemble the pie. On a well-floured surface, roll the bottom crust ⅛ inch thick and about 12 inches in diameter. Transfer it to a pie pan and trim the edges a bit if they are very long.
- Spoon the filling into the piecrust and chill in the fridge until your top layer of the pie crust is ready.
- Preheat the oven to 400 degrees.
- Roll out the top crust in the same manner. Slice the dough into 1-inch wide strips and weave the crust strips on top of the pie. Pinch the top and the bottom layers together to seal them.
- Brush the egg wash over the pie crust, then sprinkle with sugar.
- Place pie on a baking sheet with a layer of foil or parchment and bake for 15 minutes, then reduce the temperature to 350°F and bake the pie for 45-60 minutes more, or until the crust is golden and the filling is bubbling. Remove from the oven and allow to cool for 4 hours.