Glazed Blackberry Pie is a delectable dessert that combines the sweetness of fresh blackberries with a glossy glaze, all nestled in a flaky pastry shell. This recipe has a rich history and is enjoyed by many, particularly in regions where blackberries thrive. Oregon, known as the leading producer of blackberries worldwide, serves as a testament to the popularity of this fruit.

The history of Glazed Blackberry Pie can be traced back to the early days of pie-making in America. Pies have been a staple dessert in American cuisine since the colonial period, and the combination of blackberries and a sweet glaze has long been a favorite among pie enthusiasts.

Blackberries have a rich history in their own right. They have been foraged and enjoyed for centuries, with wild blackberries growing abundantly in many regions. In Oregon, the tradition of blackberry picking has become a beloved pastime, and the state’s ideal climate and fertile soil have made it a leading producer of this delicious fruit.

As blackberries gained popularity, it was only natural for creative bakers to incorporate them into pies. The Glazed Blackberry Pie emerged as a delightful variation, adding a luscious glaze to enhance the natural flavors of the blackberries.

Today, Glazed Blackberry Pie remains a classic dessert, cherished by those who appreciate the irresistible combination of tart and sweet flavors. Whether made with freshly picked blackberries or store-bought ones, this pie continues to be a delightful treat for all pie enthusiasts.

PREP: 25 MIN. + CHILLING

MAKES: 6-8 SERVINGS

INGREDIENTS

• 5 cups fresh blackberries, divided
• 1 pastry shell (9 inches), baked
• 1 cup water, divided
• ¾ cup sugar
• 3 tablespoons cornstarch
• Red food coloring (optional)
• Whipped topping

INSTRUCTIONS

1. Place 2 cups of blackberries in the baked pastry shell; set aside.
   • Set aside 2 cups of blackberries and place them inside the baked pastry shell.
2. In a saucepan, crush 1 cup of blackberries and add ¾ cup of water. Bring to a boil over medium heat, stirring constantly.
   • Crush 1 cup of blackberries in a saucepan and add ¾ cup of water.
   • Heat the saucepan over medium heat and bring the mixture to a boil, stirring constantly.
3. Cook and stir the mixture for 2 minutes. Press the berries through a sieve, setting aside the juice and discarding the pulp.
   • Continue cooking and stirring the mixture for 2 minutes.
   • Press the mixture through a sieve to separate the juice from the pulp.
   • Set the juice aside and discard the pulp.
4. In a saucepan, combine the sugar and cornstarch. Stir in the remaining water and reserved juice until smooth. Bring to a boil and cook and stir for 2 minutes or until thickened.
   • In another saucepan, combine the sugar and cornstarch.
   • Stir in the remaining water and reserved juice until the mixture becomes smooth.
   • Bring the mixture to a boil and cook and stir for an additional 2 minutes or until it thickens.
5. Remove the saucepan from the heat and stir in food coloring (if desired). Pour half of the glaze over the berries in the pastry shell. Stir the remaining berries into the remaining glaze and carefully spoon the mixture over the filling.
   • Remove the saucepan from the heat and add food coloring if desired.
   • Pour half of the glaze over the blackberries in the pastry shell.
   • Stir the remaining blackberries into the remaining glaze.
   • Carefully spoon the blackberry-glaze mixture over the filling in the pastry shell.
6. Refrigerate the pie for 3 hours or until set. Garnish with whipped topping. Refrigerate leftovers.
   • Place the pie in the refrigerator and let it chill for 3 hours or until it sets.
   • Before serving, garnish the pie with whipped topping.
   • Store any leftovers in the refrigerator.

TEST KITCHEN TIP:

• Wild blackberries (bramble berries) work nicely as a substitution.