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Blackberry Bourbon Pie

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  • Author: pate giltner
  • Prep Time: 2 hours
  • Cook Time: 1 hour
  • Total Time: 3 hours
  • Yield: 1 pie 1x



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


  1. Start by making the pastry. Add the flour, salt, and sugar to a food processor and pulse and few times to blend everything together. 
  2. 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. 
  3. 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. 
  4. 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.
  5. 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.
  6.  Spoon the filling into the piecrust and chill in the fridge until your top layer of the pie crust is ready. 
  7. Preheat the oven to 400 degrees.
  8. 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. 
  9. Brush the egg wash over the pie crust, then sprinkle with sugar.
  10. 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.