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Brown Butter Blackberry Pie Recipe

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4.4 from 25 reviews

  • Author: Amina
  • Total Time: 1 hour 40 minutes
  • Yield: 8 servings

Description

This Brown Butter Blackberry Pie is a delightful twist on a classic fruit pie, featuring a rich and nutty brown butter pie crust paired with a luscious blackberry filling enhanced with brown sugar, bourbon, and fresh lemon. The flaky, golden crust complements the juicy and slightly tart berries for a perfect balance of flavors in every bite. Ideal for summer gatherings or special occasions, this pie offers a sophisticated taste experience that’s sure to impress.

Ingredients

Brown Butter 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)

Assembly & Finishing

  • 1 egg
  • 1-2 tablespoons sparkling sugar

Instructions

  1. Brown Butter Preparation: Chop the butter into chunks and melt it over medium to medium-high heat in a small saucepan. Slowly whisk until the butter turns a warm chestnut color and brown flecks appear at the bottom, being careful not to burn it. When it starts to foam, remove from heat and transfer to a shallow, heatproof dish to cool.
  2. Chilling Brown Butter: Stir the browned butter to distribute the browned bits, cover and place in the freezer for about 10 minutes. Stir again, chill for another 10 minutes, and repeat once more. After roughly 1 hour, when fully firmed, chop the butter into 1/2″ cubes.
  3. Mixing Pie Dough: In a large bowl, whisk together flour, sugar, and sea salt. Using a food processor, pulse the flour mixture and cubed brown butter until the mixture takes on a mealy texture. Gradually add ice cold vodka through the feed tube while pulsing just until combined. If not using a food processor, cut in butter by hand, then incorporate vodka and add ice water 1 tablespoon at a time to hydrate dough until it holds together.
  4. Forming Dough Disks: Gently gather the dough and form two disks without overworking. Wrap them in plastic wrap and chill for at least 1-2 hours.
  5. Rolling Out Pie Shell: On a lightly floured surface, roll one dough disk into a 12″ round about 1/8″ thick. Transfer it carefully to a 9″ pie pan, leaving a 1-2″ overhang. Tuck the edge under itself to create a rim and flute the edges by pinching with fingers. Chill the shell in the freezer.
  6. Preparing Top Crust: Roll the second dough disk into a 12″ round about 1/8″ thick. Use a slightly smaller plate as a template to cut out the top crust round. Place it on a parchment-lined baking sheet and chill in the fridge or freezer while preparing the filling. Save trimmings for brown butter crackers if desired.
  7. Making Blackberry Filling: In a large bowl, combine blackberries, brown sugar, lemon juice, lemon zest, and bourbon. Let the mixture sit for at least 15 minutes to release juices. Sprinkle tapioca starch over the mixture and toss to coat evenly.
  8. Assembling the Pie: Preheat oven to 400°F. Place the pie shell on a lined baking sheet and fill with the blackberry mixture. Center the top crust over the filling.
  9. Egg Wash and Sugar: Whisk the egg and brush over the top crust and edges of the pie. Sprinkle sparkling sugar over the egg wash.
  10. Baking: Bake at 400°F for 20 minutes, then reduce oven temperature to 350°F and continue baking for 30-40 minutes. Rotate the pan halfway through baking. The pie is done when the filling is bubbly and the crust is deep golden brown.
  11. Cooling: Let the pie cool for at least 2 hours before slicing to allow the filling to set properly.

Notes

  • Chilling and repeatedly stirring the brown butter is key to developing deep flavor and proper texture in the dough.
  • Use fresh, ripe blackberries for the best flavor and texture.
  • The vodka helps create a tender crust by limiting gluten formation and evaporates during baking.
  • Tapioca starch can be substituted with cornstarch for thickening the filling.
  • Be careful not to overwork the dough to keep it flaky.
  • Cooling the pie completely ensures clean slices and prevents filling from oozing out.
  • Prep Time: 40 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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