I just love the smell of a freshly baked fruit pie filling the kitchen, especially when it’s loaded with juicy berries. The rich, deep purple of the bubbling fruit against a golden crust is pure joy. This blackberry pie recipe Lattice With Violet Juice Stain isn’t just a dessert; it’s a celebration, perfect for those cherished family dinners or a comforting end to a busy weeknight meal. Our recipe is designed to deliver both incredible flavor and a showstopping presentation, guiding you to master that perfect lattice without the usual stress, guaranteeing a stunning blackberry pie recipe Lattice With Violet Juice Stain every time. You’ll soon discover the secrets to a flaky crust, a luscious berry filling, and how to prevent those tell-tale purple drips, making this a truly healthy recipe for families where the beautiful violet juice stain stays put on the berries, not your oven.
Ingredient Highlights and Smart Substitutions
Gathering quality ingredients is the first step to a truly memorable blackberry pie. Here’s what you’ll need to create this delightful treat:
- For the Filling:
- 6 cups (approx. 900g) fresh blackberries, ripe and plump (or thawed frozen berries, drained well).
- ½ cup (100g) granulated sugar (reduce to ¼ cup for a less sweet, healthier option, or use a sugar substitute).
- ¼ cup (30g) cornstarch or tapioca starch, for thickening and preventing a watery filling.
- 1 tablespoon fresh lemon juice, to brighten the berry flavor.
- ½ teaspoon pure vanilla extract, for a warm aromatic note.
- ¼ teaspoon ground cinnamon, enhancing the fruit’s natural sweetness.
- For the Pie Crust:
- 2 ½ cups (300g) all-purpose flour (or use ½ whole wheat flour for added fiber).
- 1 teaspoon salt.
- 1 cup (226g) unsalted butter, very cold and cut into ½-inch cubes (I often use a high-quality European butter for extra flakiness, or vegan butter for dairy-free needs).
- ½ cup (120ml) ice water, plus more if needed.
- 1 large egg, for egg wash (optional, for a golden shine).
Using peak-season local blackberries offers the best flavor for this delicious pie. If fresh are unavailable, well-drained frozen berries work beautifully too, though you might need a touch more thickener to manage the extra moisture. This flexible list makes it easy to adapt for a family-friendly dessert.
Easy Cooking Instructions Step by Step
Let’s get baking! Follow these steps to create your perfect blackberry pie recipe Lattice With Violet Juice Stain.
Prepare the Pie Crust (15 mins prep, 30 mins chill): In a large bowl, whisk together the flour and salt. Cut in the very cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together. Divide the dough into two disks, wrap in plastic, and chill in the refrigerator for at least 30 minutes. This ensures a flaky crust and makes it easier to handle, contributing to the overall success of your blackberry pie recipe Lattice With Violet Juice Stain. If your dough feels too dry and crumbly, add a tiny bit more ice water, ½ teaspoon at a time, until it just holds together. I often use my food processor for this step for a quick and consistent dough, pulsing until it forms large crumbs.
Make the Blackberry Filling (10 mins prep): In a large bowl, gently combine the fresh or thawed blackberries, granulated sugar, cornstarch (or tapioca starch), lemon juice, vanilla extract, and cinnamon. Stir carefully to coat the berries without crushing them too much; the mixture should look glossy and slightly thickened. Set aside while you roll out the crust for your delicious blackberry pie recipe Lattice With Violet Juice Stain.
Assemble the Pie (20 mins prep): On a lightly floured surface, roll out one disk of chilled pie dough into a 12-inch round. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving a ½-inch overhang. Pour the blackberry filling into the bottom crust, spreading it evenly. For the lattice top, roll out the second dough disk into a 12-inch round and cut it into ¾-inch wide strips. Arrange these strips over the filling in a woven lattice pattern; the goal is to create a stunning visual. Trim excess strips and crimp the edges of the bottom and top crusts together to seal, ensuring no violet juice stain leaks during baking, which is key for a flawless blackberry pie recipe Lattice With Violet Juice Stain. If you’re short on time, a high-quality store-bought pie crust works perfectly here!
Bake the Pie (60-70 mins bake time): Preheat your oven to 400°F (200°C). Place the pie on a baking sheet to catch any potential drips. Bake for 20 minutes until the crust edges begin to turn golden. Reduce the oven temperature to 375°F (190°C) and continue baking for another 35-45 minutes, or until the blackberry pie recipe Lattice With Violet Juice Stain is deeply golden, and the filling is visibly bubbling thickly in the center. If the crust edges start to brown too quickly, gently cover them with a pie shield or foil strips. Let the pie cool completely on a wire rack for at least 3-4 hours before slicing, allowing the filling to fully set; it should feel firm and stable to the touch. For low-carb needs, remember your sugar substitute in the filling, and for dairy-free, ensure your crust uses vegan butter.
Everyday Uses and Storage Advice
This `blackberry pie recipe Lattice With Violet Juice Stain` is the perfect dessert for weeknight family dinners, special Sunday gatherings, summer potlucks, or even as a comforting brunch treat.
- Serve warm with a scoop of vanilla bean ice cream.
- Add a dollop of fresh whipped cream.
- Enjoy with a drizzle of crème anglaise.
It’s an easy dinner solution for when you need a satisfying sweet ending.
Store cooled pie loosely covered in the fridge for up to 3 days. For longer storage, freeze unbaked pie for up to 3 months, or baked slices for 1 month. Reheat slices gently in a 300°F (150°C) oven for 15-20 minutes or briefly in the microwave.
Wellness & Lifestyle Benefits of this Blackberry Pie Recipe
This `blackberry pie recipe Lattice With Violet Juice Stain` can be a part of balanced meals, offering natural fruit goodness. It’s a joyful way to include berries, which are rich in antioxidants.
- Adaptable for gluten-free diets with the right crust.
- Can be made lower in sugar for dietary preferences.
- Provides a delightful treat that fits well into healthy recipes for families and can be part of quick meal prep ideas for balanced desserts.
Recipe Value for Your Daily Goals
This `blackberry pie recipe Lattice With Violet Juice Stain` is a delicious way to enjoy seasonal produce, saving money by baking at home, and eating healthier by controlling ingredients.
- Perfect for make-ahead baking.
- Easily customizable with different spices or berry blends.
- A comforting classic everyone loves for family dinners.
Expert Tips, Variations, and Safety Notes
- Chill your pie dough well for a flaky crust.
- Use a pie shield to prevent the edges from over-browning.
- For a glossy finish, brush the lattice with an egg wash before baking. I’ve found that using an extra cold egg wash straight from the fridge really helps maintain the dough’s temperature during this step.
- Add a pinch of cinnamon or nutmeg for warmth.
- Mix in a handful of raspberries or blueberries for a berry medley pie.
- Ensure a certified gluten-free crust for celiac needs.
- Use plant-based butter for dairy-free diets.
FAQs About this Blackberry Pie Recipe
“Can I prepare this `blackberry pie recipe Lattice With Violet Juice Stain` ahead of time?”
Yes, you can assemble the pie and chill it for up to 24 hours before baking. Alternatively, you can freeze an unbaked pie for up to 3 months. This is a great tip for quick meal prep.
“Is this `blackberry pie recipe Lattice With Violet Juice Stain` suitable for a high-protein diet?”
While pie isn’t primarily a high-protein dish, it’s a wholesome dessert. You can serve it alongside Greek yogurt or a protein-rich meal to balance your intake. Consider it a delightful part of a balanced diet.
“What are the best sides to serve with this `blackberry pie recipe Lattice With Violet Juice Stain`?”
Vanilla ice cream, fresh whipped cream, or a warm cup of coffee are classic accompaniments that perfectly complement its flavors. A simple scoop of vanilla ice cream is my go-to for guests.
“How do I prevent the violet juice stain from bubbling over?”
Ensure you use enough thickener in the filling, like 1/4 cup cornstarch for 6 cups of berries. Place a baking sheet underneath the pie to catch any drips, and partially bake the bottom crust beforehand to prevent a soggy bottom and help seal in juices.
“Can I use frozen blackberries for this pie?”
Absolutely! Thaw them first and drain any excess liquid thoroughly to prevent a watery filling. Then, proceed as usual with your `blackberry pie recipe Lattice With Violet Juice Stain`.
“What’s the trick to a perfect lattice crust?”
Keep your pie dough very cold and work quickly. Use a ruler or lattice cutter for even strips, and lightly brush with water where strips intersect to help them adhere. I chill the strips for 10 minutes before weaving; it makes them so much easier to handle without tearing.
“Is this a healthy recipe for families?”
Yes, by using fresh fruit and controlling sugar levels, this `blackberry pie recipe Lattice With Violet Juice Stain` can be a wholesome and satisfying dessert for your family. It’s a great way to enjoy fruit in a treat.
This homemade `blackberry pie recipe Lattice With Violet Juice Stain` is a true labor of love that’s easier than you think, promising delicious results every time. Your kitchen will smell amazing. Pin this easy dinner solution recipe for later or try baking this stunning pie this week; your family will thank you!
blackberry pie recipe Lattice With Violet Juice Stain
- Total Time: 140 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This blackberry pie recipe features a flaky lattice crust and a luscious, bubbling berry filling, designed for impressive presentation and rich flavor. It’s a comforting dessert perfect for family gatherings, with tips to ensure a beautiful violet juice stain stays within the berries.
Ingredients
- 6 cups fresh blackberries (or thawed frozen berries, drained well)
- 0.5 cup granulated sugar (reduce to 0.25 cup for a less sweet, healthier option, or use a sugar substitute)
- 0.25 cup cornstarch or tapioca starch, for thickening and preventing a watery filling
- 1 tablespoon fresh lemon juice
- 0.5 teaspoon pure vanilla extract
- 0.25 teaspoon ground cinnamon
- 2.5 cups all-purpose flour (or use 0.5 whole wheat flour for added fiber)
- 1 teaspoon salt
- 1 cup unsalted butter, very cold and cut into 0.5-inch cubes (or vegan butter for dairy-free needs)
- 0.5 cup ice water, plus more if needed
- 1 large egg, for egg wash (optional, for a golden shine)
Instructions
- Prepare Pie Crust: In a large bowl, whisk together the flour and salt. Cut in the very cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs with some pea-sized pieces. Gradually add ice water, one tablespoon at a time, mixing until dough comes together. Divide dough into two disks, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
- Make Blackberry Filling: In a large bowl, gently combine the fresh or thawed blackberries, granulated sugar, cornstarch (or tapioca starch), lemon juice, vanilla extract, and cinnamon. Stir carefully to coat the berries without crushing them too much; the mixture should look glossy and slightly thickened. Set aside.
- Assemble the Pie: On a lightly floured surface, roll out one disk of chilled pie dough into a 12-inch round. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving a 0.5-inch overhang. Pour the blackberry filling into the bottom crust, spreading it evenly. For the lattice top, roll out the second dough disk into a 12-inch round and cut it into 0.75-inch wide strips. Arrange these strips over the filling in a woven lattice pattern. Trim excess strips and crimp the edges of the bottom and top crusts together to seal.
- Bake the Pie: Preheat your oven to 400°F (200°C). Place the pie on a baking sheet. Bake for 20 minutes until the crust edges begin to turn golden. Reduce the oven temperature to 375°F (190°C) and continue baking for another 35-45 minutes, or until the pie is deeply golden and the filling is visibly bubbling thickly in the center. Let the pie cool completely on a wire rack for at least 3-4 hours before slicing, allowing the filling to fully set.
Notes
If dough feels too dry and crumbly, add 0.5 teaspoon more ice water at a time until it just holds together. A food processor can be used for quick and consistent dough. If short on time, a high-quality store-bought pie crust works perfectly. If crust edges brown too quickly, gently cover them with a pie shield or foil strips. Cool the pie completely for 3-4 hours before slicing so the filling fully sets. For low-carb needs, use a sugar substitute in the filling, and for dairy-free, ensure your crust uses vegan butter.
- Prep Time: 45 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (140 g)
- Calories: 380 calories
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 40 mg
Keywords: blackberry pie, lattice, berry pie, flaky crust, family dessert, baking, fruit pie, showstopping, easy recipe