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Classic Homemade Blackberry Pie with Flaky Lattice Crust

Close-up of a golden-brown, freshly baked blackberry pie featuring a beautiful lattice crust sprinkled with sugar.
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Make an old-fashioned blackberry pie featuring a sweet-tart, juicy filling that sets perfectly, wrapped in a buttery, flaky double crust. This recipe guarantees a showstopper dessert without a soggy bottom.

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
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 1 large egg, beaten with 1 tablespoon milk (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 the ice water, mixing until the dough just comes together. Divide the dough in half, form each half into a disk, 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, cinnamon, and a pinch of salt. Toss until the berries are evenly coated. Set aside while you roll out the bottom crust.
  3. 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. Chill the pie plate.
  4. Fill and Top the Pie: Pour the blackberry filling into the chilled bottom crust. Roll out the second disk of dough. Cut strips to create a lattice top, or place the whole sheet over the filling. Crimp the edges of the top and bottom crusts together to seal. Trim excess dough.
  5. Create the Finish: Brush the top crust with the egg wash mixture and sprinkle evenly with coarse sugar. Cut several slits in the top crust if you did not make a lattice to allow steam to escape.
  6. Bake the Pie: Preheat your oven to 400°F (200°C). Place the pie on a baking sheet to catch drips. Bake for 20 minutes at 400°F. 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.
  7. Cool Completely: Remove the pie from the oven and let it cool on a wire rack for at least 4 hours before slicing. This cooling time is crucial for the filling to set and avoid a runny slice.

Notes

  • Serve this classic American dessert warm with a scoop of vanilla ice cream or fresh whipped cream for the perfect finish.
  • If you use frozen berries, do not thaw them first; use them straight from the freezer, but you may need to add 5-10 minutes to the total bake time.
  • For the flakiest crust, keep all butter and water extremely cold during the dough preparation.

Nutrition

Find it online: https://delicerecipe.com/classic-homemade-blackberry-pie-flaky-crust/