This blackberry pie is flavored with warm bourbon and a dash of allspice. It's the perfect sweet and sophisticated fruit pie and is ideal for any time of year!
The subtle flavor from bourbon and allspice complement the fresh blackberries perfectly, making this the BEST blackberry pie!
Why this recipe works:
I love summer fruit pies, and blackberry is my all-time favorite! But I do also love this strawberry bourbon and basil pie and caramel apple pie.
Blackberry is my favorite because they are hands down my favorite summer fruit! Sweet and juicy, there is nothing quite like them! After testing this pie over and over again, I found that the bourbon and allspice are what really turn this into something special! Both are so subtle everyone will ask what the secret ingredient is!
The bourbon and allspice pair perfectly with the natural flavor 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.
Key ingredients:
- 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. The more ripe the berries are, the better the filling will be!
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 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!
Tips for perfect pie filling:
- Use ripe fresh blackberries. Fresh ripe blackberries will turn jammy and delicious faster in the oven than underripe or frozen berries.
- Don't overfill your pie shell. Depending on the berries' ripeness and how deep your pie pan is, you may not need to add all the filling. Do not fill the pie pan, so the filling is higher than the edge. If you overfill, it will overflow in the oven.
How to store this blackberry pie?
This pie can be left covered at room temperature for 2-3 days.
Can you use frozen blackberries?
Frozen fruit can produce more water, so I would avoid using frozen blackberries and use only fresh blackberries.
OTHER BLACKBERRY RECIPES:
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Spicy Bourbon Blackberry Pie
- Prep Time: 1 hour 30 min
- Cook Time: 1 hour
- Total Time: 2 hours 30 minutes
- Yield: 1 9 inch pie 1x
- Category: pies
- Method: baking
- Cuisine: american
Description
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!
Ingredients
Scale
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
- ¼ cup cold bourbon
- ¼ ice water
- 1 egg for the wash
For the filling:
- 5 cups blackberries
- ¼ cup bourbon
- 1 ½ cup granulated sugar
- Juice from 1 lemon
- ¼ cup cornstarch
- ¼ tsp allspice
- 1 large egg, beaten and granulated sugar for topping the unbaked pie
Instructions
- 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 lima bean-sized. Add the bourbon and water 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 the filling. Combine the blackberries with the sugar, allspice, lemon juice, bourbon, and corn starch. Stir and let it sit for a least 30 minutes.
- Once the dough has chilled, preheat the oven to 400 degrees and roll out one of the disks until it's about ⅛ inch thick—place in a 9-inch pie pan. Lightly pierce with a fork, pour in the blackberry filling (but don't overfill; you may have extra if you use a disposable pie pan), and chill until needed.
- Roll out the top layer. 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 pie crust, then sprinkle with sugar.
- Place the pie on top of a baking sheet with a layer of foil or parchment underneath and bake for 15 minutes, then reduce the temperature to 350°F and bake the pie for 45 minutes -1 hour more, or until the crust is golden and the strawberry filling is bubbling. Remove from the oven and allow to cool for 4 hours.
Notes
- 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!
Terri says
This wasthe best blackberry pie Ive ever had!!