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Classic Homemade Blackberry Pie with Foolproof Flaky Lattice Crust

Close-up of a juicy slice of blackberry pie showing the thick, dark berry filling and golden lattice crust.
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Create the perfect American classic with this recipe for homemade blackberry pie. You will learn the secrets to an all-butter, flaky double crust and how to achieve a perfectly set, juicy berry filling every time. This recipe guarantees a showstopper dessert with no soggy bottom.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cut into 1/2-inch cubes
  • 1/2 cup ice water, plus more if needed
  • 6 cups fresh or frozen blackberries (do not thaw if frozen)
  • 1 1/2 cups granulated sugar (adjust based on berry sweetness)
  • 1/4 cup cornstarch (for thickening the filling)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare the Flaky Pie Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  2. Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Do not overmix. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and chill for at least 1 hour.
  3. Prepare the Filling: In a separate bowl, gently combine the blackberries, granulated sugar, cornstarch, lemon juice, and cinnamon. Toss lightly until the berries are evenly coated. The cornstarch is your key to avoiding a runny filling.
  4. Assemble the Bottom Crust: On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Place the pie plate in the refrigerator while you prepare the top crust.
  5. Assemble the Top Crust (Lattice): Roll out the second disk of dough. Cut the dough into even strips, about 3/4 inch wide. Weave the strips over the filling in a lattice pattern. Trim the strips and crimp the top and bottom crust edges together to seal.
  6. Chill and Bake: Brush the lattice top evenly with the egg wash and sprinkle with coarse sugar. Chill the assembled pie for 15 minutes before baking. Preheat your oven to 400°F (200°C).
  7. Bake the Pie: Place the pie on a baking sheet (to catch any drips). Bake at 400°F 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.
  8. Cool Completely: This step is crucial for a set filling. Let the blackberry pie cool on a wire rack for at least 3 to 4 hours before slicing. This allows the cornstarch to fully set the juices.

Notes

  • For the flakiest crust, keep your butter and water as cold as possible. Do not let the butter melt.
  • If you use frozen berries, do not thaw them first; add them directly to the filling mixture.
  • Serve this classic summer dessert warm with a scoop of vanilla ice cream for the ultimate comfort food experience.

Nutrition

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