Blackberry-Pecan Pie
2014-07-01 01:22:19
Yields 1
Salty pecans and sweet blackberries make the perfect pair in this dessert.
Ingredients
- Basic Piecrust
- 1 large egg
- 1 teaspoon water
- 1 cup light corn syrup
- ½ cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 4 large eggs, lightly beaten
- 3 cups fresh blackberries
- 2 cups pecan halves
- Vanilla ice cream (optional)
Instructions
- Preheat oven to 350°.
- On a lightly floured surface, roll Basic Piecrust to ⅛-inch thickness. Transfer to a 9-inch deep-dish pie plate, and gently press into the bottom and up the sides. Trim or crimp edges as desired. Refrigerate 20 minutes. In a small bowl, whisk together egg and 1 teaspoon water. With a pastry brush, brush edges with egg wash.
- 3. In a medium bowl, whisk together corn syrup, sugar, cornstarch, salt, and vanilla. Gently whisk in eggs until just combined. Fold in blackberries and pecans; pour into prepared crust. Bake 40 minutes. Tent crust with foil, and bake until firm in center, about 20 minutes more. Let cool 1 hour. Serve warm with vanilla ice cream, if desired.
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