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 1/4 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.
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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 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold, cut into cubes
- 1/2 cup cold bourbon
For the filling:
- 5 cups blackberries
- 1/4 cup bourbon
- 2/3 cup granulated sugar
- Juice and zest from 1 lime
- 1/4 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 1/8 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.