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Classic Homemade Blackberry Pie

A close-up, cross-section view of a slice of homemade blackberry pie showing the rich, dark berry filling and golden lattice crust.
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Follow this recipe to make a classic blackberry pie with a flaky crust and a juicy, sweet-tart filling.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1/2 cup ice water, plus more if needed
  • 6 cups fresh or frozen blackberries
  • 1 1/2 cups granulated sugar (adjust based on berry tartness)
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare the pie dough: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, form two discs, wrap them in plastic, and chill for at least 1 hour.
  2. Prepare the filling: In a separate bowl, gently combine the blackberries, granulated sugar, cornstarch, lemon juice, and cinnamon. Set aside while you roll out the dough.
  3. Preheat your oven to 400°F (200°C).
  4. Roll out the bottom crust: On a lightly floured surface, roll one dough disc into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  5. Fill the pie: Pour the blackberry filling into the crust. Dot the top of the berries with a few small pieces of leftover butter if desired for extra richness.
  6. Create the top crust: Roll out the second dough disc. You can either place it whole over the filling (cutting vents) or cut it into strips to create a lattice top. If using a lattice, weave the strips over the filling.
  7. Seal and crimp: Trim the top crust overhang to match the bottom. Fold the edges under and crimp them decoratively.
  8. Apply egg wash: Brush the top crust lightly with the beaten egg and sprinkle with coarse sugar.
  9. Bake: Place the pie on a baking sheet (to catch drips). Bake at 400°F (200°C) for 20 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for another 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them loosely with foil.
  10. Cool: Let the pie cool completely on a wire rack for at least 3 to 4 hours before slicing. This allows the filling to set properly.

Notes

  • If using frozen blackberries, do not thaw them first; use them directly in the filling mixture.
  • For an extra flaky crust, keep all ingredients, especially the butter and water, very cold.
  • If your berries are very tart, you may add up to 1/4 cup more sugar to the filling mixture.

Nutrition

Find it online: https://tastytipster.com/blackberry-pie-recipe-classic-homemade/