Easy Homemade Blackberry Pie

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 -8 servings
Author Adore Foods


  • 1 cup plain flour
  • ¾ tsp baking powder
  • 6 oz/ 170 g cold unsalted butter chopped
  • 1 cup granulated sugar
  • 2 eggs separated
  • 1 pound aprox 500gr fresh or frozen, thawed blackberries
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • powdered sugar to serve


  1. Process flour, baking powder, butter and 1/2 cup granulated sugar in a food processor until mixture resembles fine breadcrumbs. Add 2 egg yolks and process until mixture forms a ball; dough will be soft. Turn out onto a lightly floured work surface.
  2. Reserve one-third of the dough; shape into a disc, cover with plastic wrap and refrigerate for 30 minutes. Using damp hands, press remaining dough into the base and sides of a greased and lined 20 cm pie dish. Place pie shell in the refrigerator to chill.
  3. Preheat oven to 350F/180C. To make filling, using an electric mixer, whisk egg whites to soft peaks, then gradually add remaining 1/2 cup sugar and whisk until thick and glossy. Fold in blackberries, vanilla and lemon zest until combined. Spoon into pastry shell and, using a small knife, slice off small pieces of reserved dough and place over filling to cover.
  4. Bake for 50 minutes or until pastry is golden brown and a knife inserted into the centre comes out clean. Serve warm or cold dusted with powdered sugar.

Recipe Notes

This recipe is from Feast magazine, Feb 2012, Issue 6.