Here’s a timeless blackberry pie: a tender, flaky crust woven into a lattice that frames glossy, slightly tart blackberries. Warm from the oven the filling bubbles and perfumes the kitchen; cooled, slices hold their shape with a perfect balance of sugar, lemon and spice. This recipe is approachable for bakers of all levels and shines at picnics, holidays or a simple weekend treat.
Ingredients
– 2 1/2 cups (315 g) all-purpose flour
– 1 tsp salt
– 1 tbsp sugar (for crust)
– 1 cup (226 g) unsalted butter, very cold, cubed
– 6–8 tbsp ice water
– 5 cups (about 700 g) fresh blackberries
– 3/4–1 cup (150–200 g) granulated sugar (adjust to taste)
– 1/3 cup (40 g) cornstarch or 1/3 cup (40 g) all-purpose flour (thickener)
– 1 tbsp lemon juice
– 1 tsp lemon zest
– 1/4 tsp ground cinnamon (optional)
– 1 egg + 1 tbsp milk (egg wash)
– Pinch of coarse salt
Servings and Cooking Time
Servings: 8 slices (one 9-inch / 23 cm pie)
Preparation time: 30–40 minutes (plus 1 hour chilling)
Cooking time: 45–55 minutes (until filling bubbles and crust is golden)
Nutritional Value
The following nutritional values are approximate and are for one serving (1 slice, 1/8 of a 9-inch pie, ~150–180 g):
– Serving size: 1 slice (approx. 170 g)
– Calories: 360 kcal
– Carbohydrates: 54 g
– Fat: 15 g
– Protein: 3 g
– Fiber: 3.5 g
– Sugar: 28 g
These values are estimates for one person (one slice).
Step-by-Step Cooking Process
– Combine flour, salt and 1 tbsp sugar in a bowl for the crust.
– Cut in cold butter with a pastry cutter until pea-size crumbs form.
– Add ice water 1 tbsp at a time until dough just holds; form two discs and chill 1 hour.
– Toss blackberries with sugar, cornstarch (or flour), lemon juice, zest and cinnamon; let macerate 10–15 minutes.
– Preheat oven to 400°F (200°C). Roll out one dough disc to line a 9-inch pie pan; chill 15 minutes.
– Fill crust with blackberry mixture, spreading evenly and leaving juices in pan.
– Roll second disc, cut into strips and weave a lattice over the berries; trim and crimp edges.
– Brush lattice with egg wash and sprinkle a little sugar on top.
– Bake at 400°F (200°C) for 20 minutes, then reduce to 350°F (175°C) and bake 25–35 more minutes until filling bubbles.
– Cool on a rack at least 2 hours to set before slicing.
– If juices bubble over, place a sheet under the pie pan; let rest to thicken.
Alternative Ingredients
You can substitute equal parts mixed berries (blueberries, raspberries) for blackberries. Use tapioca starch instead of cornstarch for a clearer filling. For a vegan crust, replace butter with chilled coconut oil or vegan butter and swap the egg wash for non-dairy milk.
Serving and Pairings
Serve warm or room temperature with vanilla ice cream, whipped cream, or a dollop of crème fraîche. Pair with strong coffee or a light dessert wine like Moscato; for a summer menu, accompany with a simple green salad or fresh fruit platter.
Storage and Reheating
Store cooled pie covered at room temperature for up to 2 days; refrigerate up to 4–5 days. Reheat individual slices in a 325°F (160°C) oven for 10–12 minutes or microwave 25–40 seconds. The pie freezes well: wrap tightly and freeze up to 2 months. Thaw overnight in the fridge before reheating.
Cooking Mistakes
– Overworking the dough makes crust tough.
– Using too little thickener yields a runny filling.
– Skipping chill time causes a shrinking crust.
– Baking at too low a temp prevents browning.
– Not letting pie cool makes slices fall apart.
– Overfilling can cause dangerous boil-overs.
– Failing to blind-bake a very wet filling may result in soggy bottom.
Helpful Tips
– Keep butter and water ice-cold for a flaky crust.
– Use a mix of ripe and slightly firm berries for texture.
– Chill the assembled pie 20 minutes before baking to reduce shrinkage.
– Tent edges with foil if they brown too quickly.
– Add a tablespoon of butter dotted atop filling for silkiness.
– Taste and adjust sugar depending on berry sweetness.
FAQs
How do I prevent a soggy bottom crust?
Blind-bake the crust for 8–10 minutes or chill the assembled pie before baking. Use a thickener like cornstarch, and bake on a lower oven rack so the bottom gets direct heat. Avoid overly juicy berries by gently patting them and using a mixing thickener.
Can I use frozen blackberries for this pie?
Yes—use frozen berries straight from the freezer without thawing to limit excess juice. Increase thickener slightly (add about 1–2 tbsp more cornstarch) and add a few extra minutes to baking time so the filling sets properly.
What thickener works best for blackberry pie?
Cornstarch gives a glossy, firm filling; tapioca starch provides a clearer, silkier set. All-purpose flour works in a pinch but yields a slightly opaque filling. Adjust amounts: cornstarch and tapioca about 1/3 cup for this recipe.
How can I make the crust more flavorful?
Add 1–2 tbsp sugar and 1 tsp vanilla extract or 1/2 tsp lemon zest to the dough. Use browned butter for a nutty aroma, or sprinkle a little coarse sugar on the crust before baking for extra crunch and shine.
Is it safe to eat blackberry pie without fully cooled filling?
While safe to eat when hot, the filling will be very runny and slices won’t hold shape. Allow 1–2 hours cooling so the thickener sets and the flavors meld. For quicker serving, cool in the fridge for 30–60 minutes.
Can I make the pie ahead for a gathering?
Yes—bake the pie and reheat gently before serving, or assemble and freeze unbaked (wrap tightly) for up to 2 months. Thaw overnight and bake as directed, adding a few extra minutes if still cold.
How do I achieve a perfect lattice top?
Chill rolled dough strips briefly so they’re firm. Lay alternating strips and weave carefully, trimming excess and crimping edges. Brush with egg wash for sheen and sprinkle sugar for texture before baking.
Conclusion
Blackberry pie is a classic, crowd-pleasing dessert that balances juicy, tart fruit with a flaky, buttery crust. With straightforward steps, smart substitutions and simple storage tips, you can make a reliable show-stopping pie perfect for family meals, celebrations, or a cozy weekend baking project.
Blackberry Pie
Ingredients
- 2 1/2 cups 315 g all-purpose flour
- 1 tsp salt
- 1 tbsp sugar for crust
- 1 cup 226 g unsalted butter, very cold, cubed
- 6 –8 tbsp ice water
- 5 cups about 700 g fresh blackberries
- 3/4 –1 cup 150–200 g granulated sugar
- 1/3 cup 40 g cornstarch or all-purpose flour (thickener)
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/4 tsp ground cinnamon optional
- 1 egg + 1 tbsp milk egg wash
- Pinch of coarse salt
Instructions
- Combine flour, salt and 1 tbsp sugar in a bowl to make the crust.
- Cut in cold butter with a pastry cutter until pea-size crumbs form.
- Add ice water 1 tbsp at a time until dough just holds; form two discs and chill 1 hour.
- Toss blackberries with sugar, cornstarch (or flour), lemon juice, zest and cinnamon; let macerate 10–15 minutes.
- Preheat oven to 400°F (200°C). Roll out one dough disc to line a 9-inch pie pan and chill 15 minutes.
- Fill crust with blackberry mixture, spreading evenly and keeping juices in the pan.
- Roll second disc, cut into strips and weave a lattice over the berries; trim and crimp edges.
- Brush lattice with egg wash and sprinkle a little sugar on top.
- Bake at 400°F (200°C) for 20 minutes, then reduce to 350°F (175°C) and bake 25–35 more minutes until filling bubbles.
- Cool on a rack at least 2 hours to set before slicing.
Nutrition
