Blackberry Pecan Pie Recipe

Recipe Courtesy of Creole Cajun Chef & Tommy Centola

Blackberry pecan pie celebrates the rich culinary heritage of North America, blending sweet-tart blackberries with buttery pecans in a flaky crust. Pecans have deep roots in the cuisine of the lower Mississippi, where Indigenous communities and later Southern cooks prized them for flavor and abundance. Blackberries, widely harvested across North America, shaped regional desserts through their vibrant taste and seasonal availability. Together, these ingredients create a pie balancing earthy nuttiness with bright fruitiness, reflecting centuries of local traditions, agricultural diversity, and shared foodways that continue inspiring family gatherings, celebrations, and modern bakers seeking comforting, flavorful desserts rooted in history today.

Ingredients

Pie Crust

• 2 cups all-purpose flour

• 2 tablespoons sugar

• 1 teaspoon salt

• 3/4 cup cold unsalted butter, cubed

• 1 large egg

• 2 tablespoons cold water

Filling

• 1 large egg

• 1 teaspoon water

• 1 cup light corn syrup

• 1/2 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

Method

1. In a large bowl, sift together flour, sugar and salt. In the work bowl of a food processor, add flour mixture and butter; process until flour resembles coarse crumbs, about 45 seconds. Add egg and 2 tablespoons water; process until dough forms a ball. Shape into a disk, wrap in plastic wrap, and refrigerate 30 minutes or u to overnight. Remove from refrigerator 15 minutes before rolling.

2. On a lightly floured surface, roll Basic Pie Crust to 1/8 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.