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Blackberry Pie Recipe

American · Dessert · 80 min total

A classic summer dessert featuring juicy blackberries in a flaky, buttery crust. This recipe balances sweetness and tartness for a perfect slice.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup cold unsalted butter, cut into small pieces
• 6 to 8 tablespoons ice water
• 6 cups fresh blackberries
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon lemon zest
• 1 tablespoon cold unsalted butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (for sprinkling)

Instructions

1. In a large bowl, whisk together flour, salt, and 1 tablespoon sugar. Cut in cold butter using a pastry blender or two knives until mixture resembles coarse meal with pea-sized butter pieces. Sprinkle ice water over mixture, 1 tablespoon at a time, tossing with a fork until dough holds together when pressed. Divide dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.
2. Preheat oven to 400°F (200°C). In a large bowl, gently toss blackberries with 3/4 cup sugar, cornstarch, lemon juice, and lemon zest until combined. Let stand for 15 minutes.
3. On a lightly floured surface, roll out one disc of dough to a 12-inch circle. Transfer to a 9-inch pie plate, pressing gently into bottom and sides. Trim overhang to 1/2 inch. Pour blackberry filling into crust and dot with 1 tablespoon cold butter.
4. Roll out remaining dough to a 12-inch circle. Cut into 1-inch strips for lattice top, or place whole and cut slits for vents. Arrange lattice or top crust over filling. Crimp edges to seal. Brush top with beaten egg and sprinkle with coarse sugar.
5. Place pie on a baking sheet to catch drips. Bake for 20 minutes at 400°F, then reduce temperature to 375°F and bake for 30-35 minutes more, until crust is golden brown and filling is bubbly. If edges brown too quickly, cover with foil.
6. Cool on a wire rack for at least 2 hours before slicing to allow filling to set.

Tips

• If using frozen blackberries, do not thaw; increase cornstarch to 1/3 cup and add 5-10 minutes to baking time.
• Store leftover pie covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
• Serve with vanilla ice cream or whipped cream for extra indulgence.

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