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