Description
A classic homemade blackberry pie featuring a flaky, buttery crust and a luscious, juicy blackberry filling with a hint of lemon and vanilla. Perfectly baked to golden perfection with an optional lattice crust top, this dessert makes a delightful treat for any occasion.
Ingredients
Blackberry Pie Filling
- 6 cups fresh blackberries (about 30 ounces, or frozen if noted)
- ½ cup granulated sugar (or to taste)
- 3 tablespoons cornstarch (use ¼ cup if using frozen blackberries)
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
Pie Crust
- 2 ¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1 cup cold unsalted butter, cut into cubes
- 7 tablespoons ice-cold water
For Finishing
- 1 egg
- 1 tablespoon milk
- Coarse (turbinado) sugar or granulated sugar (optional, for sprinkling on top)
Instructions
- Preheat oven: Preheat your oven to 400°F (204°C) and position a rack in the lower third of the oven to prepare for baking.
- Make blackberry pie filling: In a large bowl, combine the blackberries, granulated sugar, cornstarch, fresh lemon juice, and vanilla extract. Stir gently until well mixed. Allow the filling to rest so the berries release their juices.
- Make pie crust using food processor: Add the flour, sugar, and salt to the bowl of a food processor fitted with the steel blade. Pulse a few times to mix. Add the cold butter cubes and pulse 10-12 times until the butter pieces resemble small peas. Pour in the ice-cold water and pulse until the dough starts coming together.
- Form dough disks: Turn the dough onto a lightly floured surface. Gently bring it together, cut into two halves, and shape each half into a round disk. Refrigerate one disk while you roll out the other.
- Roll out bottom crust: On a floured surface, roll one dough disk into a 12-inch diameter circle. Transfer it to a 9×2-inch deep pie dish without pressing it firmly into the dish.
- Assemble pie filling: Stir the blackberry mixture once more and pour it, including the juices, into the prepared pie crust in the dish.
- Prepare top crust: Roll out the second dough disk into a 12-inch circle. For a lattice top, cut into ½-inch strips and weave them alternately over and under each other on top of the pie. Alternatively, place the whole circle on top and cut slits for steam release.
- Trim and crimp the edges: Trim the edges to leave a ½-inch overhang. Fold the overhang under and crimp with fingers or a fork to create a decorative border.
- Apply egg wash and sugar: Beat the egg and milk in a small bowl. Lightly brush the top crust with this egg wash. Sprinkle coarse or granulated sugar on top if desired.
- Bake the pie: Bake at 400°F for 15 minutes, then reduce the temperature to 350°F. Continue baking for 45-50 minutes until the crust is golden and filling bubbly. Check after 30 minutes and cover crust edges with foil or a pie shield if browning too fast.
- Cool and serve: Let the pie cool at room temperature for 2-3 hours before slicing. Store leftovers in the refrigerator, wrapped tightly, for up to 5 days.
Notes
- For frozen blackberries, increase cornstarch to ¼ cup to better thicken the extra moisture released during thawing.
- Adjust sugar in the filling according to the sweetness of your berries.
- Chilling the dough helps achieve a flaky crust.
- Use a pie crust shield or foil to protect crust edges from over-browning during baking.
- Allow pie to cool sufficiently to let filling set before slicing.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
