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Brown Butter Blackberry Pie Recipe

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4.3 from 81 reviews

  • Author: Ava
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings

Description

This Brown Butter Blackberry Pie combines a rich, nutty brown butter pie crust with a luscious blackberry filling enhanced by brown sugar, bourbon, and fresh lemon. The flaky, buttery crust and juicy, sweet-tart berries make a perfect dessert to impress any crowd.

Ingredients

Pie Dough

  • 1 cup unsalted butter (2 sticks)
  • 2 1/2 cups all purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons fine sea salt
  • 1/4 cup vodka (ice cold)
  • 2-4 tablespoons ice water

Blackberry Filling

  • 6 cups fresh blackberries
  • 1/2 cup brown sugar
  • 1/4 cup bourbon
  • 1 whole lemon (juice & zest)
  • 2 tablespoons tapioca starch (or corn starch)
  • 2 tablespoons butter (cut into 1/4″ cubes)

For Assembly

  • 1 egg
  • 1-2 tablespoons sparkling sugar

Instructions

  1. Make Brown Butter: Chop butter and melt in a small saucepan over medium to medium-high heat. Whisk or swirl continuously until butter turns a warm chestnut color with brown flecks and starts to foam. Remove from heat and transfer to a shallow heatproof dish. Let cool a few minutes, stir to redistribute solids, then chill in freezer for about 1 hour, stirring every 10 minutes to evenly chill.
  2. Prepare Pie Dough: In a large bowl, whisk together flour, sugar, and sea salt. Use a food processor or pastry cutter to cut the chilled brown butter into the flour mixture until texture resembles coarse crumbs. Gradually add vodka through processor feed tube or mix in by hand. Add ice water 1 tablespoon at a time if dough is too dry. Form dough into two disks, wrap in plastic wrap, and refrigerate for 1-2 hours.
  3. Roll and Shape Pie Dough: On a lightly floured surface, roll one dough disk into a 12″ round about 1/8″ thick. Transfer to a 9″ pie pan with a 1-2″ overhang. Tuck edges under and flute by pinching between fingers. Chill crust in freezer. Roll second disk into 12″ round, cut slightly smaller than pie plate for top crust, and chill separately on parchment.
  4. Prepare Filling: In a large bowl, toss blackberries with brown sugar, lemon juice and zest, and bourbon. Let sit 15 minutes to macerate. Sprinkle tapioca starch over berries and toss to combine evenly.
  5. Assemble the Pie: Preheat oven to 400°F. Place pie shell on a lined baking sheet and fill with blackberry mixture. Center the top crust over filling. Whisk egg and brush over crust and edges. Sprinkle with sparkling sugar.
  6. Bake the Pie: Bake at 400°F for 20 minutes, then reduce oven temperature to 350°F and continue baking for 30-40 minutes, rotating halfway. Bake until filling is bubbly and crust is deep golden brown.
  7. Cool and Serve: Allow pie to cool at least 2 hours to set filling before slicing and serving.

Notes

  • Brown butter adds a rich, nutty flavor to the crust that enhances the pie’s complexity.
  • Using vodka in dough helps create a flaky crust without developing too much gluten.
  • Chilling the dough multiple times is important to keep butter from melting and to achieve a tender crust.
  • Tapioca starch helps thicken the juicy blackberry filling without making it gummy.
  • Letting the pie cool fully before cutting ensures clean slices and set filling.
  • You can save dough trimmings to bake into brown butter crackers for a complementary snack.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/brown-butter-blackberry-pie-recipe/