Blackberry Pie
A classic blackberry pie with a flaky lattice crust and jammy, slightly tart blackberry filling — perfect for holidays, picnics, or a cozy dessert.
Print
Pin
Servings: 8 servings
Calories: 360kcal
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
Serving: 1g | Calories: 360kcal | Carbohydrates: 54g | Protein: 3g | Fat: 15g | Fiber: 3.5g | Sugar: 28g