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Classic Homemade Blackberry Pie with Flaky Lattice Crust

A close-up shot of a juicy slice of blackberry pie featuring a thick, dark berry filling and a golden, flaky lattice crust.
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Make the best homemade blackberry pie using this recipe for a buttery, flaky double crust and a perfectly set, juicy filling. This old-fashioned recipe is ideal for fresh or frozen berries.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cubed
  • 1/2 cup ice water, plus more if needed
  • 6 cups fresh or frozen blackberries (do not thaw if frozen)
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare the All-Butter Pie Crust: 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.
  2. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, form each half into a disk, wrap in plastic, and chill for at least 1 hour.
  3. Prepare the Blackberry Filling: In a separate bowl, gently combine the blackberries, granulated sugar, cornstarch, lemon juice, and cinnamon. Stir until the berries are evenly coated. Set aside while you roll out the bottom crust.
  4. 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, and crimp the edges. Place the pie plate in the refrigerator.
  5. Roll the Top Crust: Roll out the second disk of dough. Cut into strips for a lattice top or leave whole for a solid top. If making a lattice, chill the strips briefly.
  6. Fill the Pie: Pour the blackberry filling into the chilled bottom crust.
  7. Create the Lattice Top: Weave the dough strips over the filling to create a lattice pattern. Trim the overhang and crimp the top and bottom crust edges together to seal. Cut a few small vents in the top crust if you did not make a full lattice.
  8. Chill and Bake: Brush the top crust with the beaten egg wash and sprinkle with coarse sugar. Chill the assembled pie for 15 minutes before baking. Preheat your oven to 400°F (200°C).
  9. Bake the Pie: Place the pie on a baking sheet (to catch drips). Bake at 400°F (200°C) for 20 minutes. 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 with foil strips.
  10. Cool Completely: Let the pie cool on a wire rack for at least 4 hours before slicing. This step is crucial for the filling to set and avoid a soggy bottom.

Notes

  • If you use frozen blackberries, do not thaw them first; add them directly to the sugar mixture. You may need to add 5-10 minutes to the total bake time.
  • For an extra flaky crust, keep all butter and water ingredients as cold as possible during mixing.
  • Serve this old fashioned blackberry pie warm with a scoop of vanilla ice cream for the ultimate comfort food dessert experience.

Nutrition

Find it online: https://gourmetgaze.com/classic-blackberry-pie-flaky-lattice-crust/