This blackberry pie is flavored with warm and spicy bourbon and a dash of allspice. It's a perfect sweet and slightly spicy fruit pie that's ideal for any time of year!
Why this recipe works:
The bourbon and allspice exquisitely complement the natural flavors of blackberries and really celebrate the fruit. It also uses my bourbon pie crust recipe that uses bourbon to make it extra flaky and sweet.
- Butter: Butter is incredibly important in pie crust. Butter not only adds fat and flavor, but it is what helps create all the flakey layers.
- All-purpose flour: flour adds structure to the pie dough; it's what holds all the butter together.
- Water: Water helps hydrate and bind the pie dough together
- Bourbon: bourbon is used both in the pie crust and in the filling. In the pie crust, it helps to make a really flakey crust. Part of the alcohol evaporates and makes a very flakey crust. The bourbon also adds a gorgeous flavor to the filling.
- Fresh blackberries: fresh blackberries are used to make this wonderful blackberry filling.
How to make this recipe:
This recipe is so easy to through together!
- Start by making the pastry. Add the flour, salt, and sugar to a food processor and pulse and few times to blend everything together. Next, add in the butter, water, and bourbon; lightly pulse.
- Lightly knead on a well-floured surface, and divide into 2 disks. Chill for 1 hour.
- Next, make the filling by mixing the blackberries with the sugar, allspice, lemon juice, cornstarch, and bourbon.
- Roll out the dough, place one layer in a 9-inch pie pan, and pour in the blackberry filling. Cut the other layer into 1-inch strips and weave on top of the filling to make a lattice top.
- Cover with an egg wash and sugar and bake!
TIPS AND TRICKS FOR PERFECT PIE CRUST:
- Use cold or frozen butter. Cold butter helps create air pockets in the dough, which helps creates flakey layers. Room temp butter will thoroughly blend into the dough and not make those layers.
- I use a food processor to make my pie crust pastry; bakers much debate this method. Pie crust pastry gets its magic from adding just enough water for it to hold together, and it's easier to tell how much water is needed by mixing it by hand. It also is easier not to over-mix the dough when it's done by hand. But it is also a lot more work.
- To make sure you don't over blend the dough, pulse the food processor a few times and check the butter crumbles' size. You are looking for lima bean size chunks. When it looks ready, grab and handful and squeeze it together; if it forms into a dough, it's ready!
This pie can be left covered at room temperature for 2-3 days.
Frozen fruit can produce more water, so I would avoid using frozen blackberries and use only fresh blackberries.