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Classic Homemade Blackberry Pie with Flaky Crust

A close-up of a juicy slice of blackberry pie featuring a golden lattice crust and deep purple filling.
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A recipe for a traditional blackberry pie featuring a sweet and tart juicy filling encased in a flaky, homemade crust, finished with a lattice top.

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
  • 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 crust: 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 the ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, form into two discs, wrap 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 425 degrees F (220 degrees C).
  4. Roll out one dough disc on a lightly floured surface to a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  5. Pour the blackberry filling into the crust.
  6. Roll out the second dough disc. Cut into strips to create a lattice top, or cut a full top crust and cut vents. Place the lattice or top crust over the filling. Trim the overhang and crimp the edges to seal.
  7. Brush the top crust with the beaten egg wash and sprinkle evenly with coarse sugar.
  8. Bake for 15 minutes at 425 degrees F. Then, reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for 40 to 50 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.
  9. Cool the pie completely on a wire rack for at least 3 to 4 hours before slicing to allow the filling to set.

Notes

  • If you use frozen blackberries, do not thaw them before mixing with the sugar and cornstarch.
  • For an extra flaky crust, keep all ingredients, especially the butter and water, very cold.
  • If you prefer a sweeter pie, increase the sugar to 1 3/4 cups.

Nutrition

Find it online: https://cookifyme.com/blackberry-pie-recipe-flaky-crust/