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The Best Homemade Blackberry Pie Recipe with Flaky Crust

A close-up, appetizing slice of blackberry pie showing a flaky golden crust and rich, juicy blackberry filling.
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Follow this recipe for a classic, old-fashioned blackberry pie featuring a buttery, flaky crust and a perfectly sweet and tart, juicy filling. This is a staple American comfort food baking recipe.

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
  • 1/4 teaspoon ground cinnamon
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare the 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, flatten each half into a disk, wrap in plastic, and chill for at least 1 hour.
  3. Prepare the Filling: In a separate bowl, gently combine the blackberries, granulated sugar, cornstarch, lemon juice, and cinnamon. 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. Place the pie plate in the refrigerator.
  5. Assemble the Top Crust: Roll out the second disk of dough. You can cut strips to create a lattice top or cut one large circle for a solid top (cut vents if using a solid top). Return the top crust to the refrigerator.
  6. Fill the Pie: Pour the blackberry filling into the chilled bottom crust. Dot the top of the berries with a few small pieces of leftover cold butter, if desired.
  7. Top the Pie: Place the lattice or solid top crust over the filling. Crimp the edges of the top and bottom crusts together to seal. Brush the top crust lightly with the beaten egg wash and sprinkle with coarse sugar.
  8. Bake the Pie: Preheat your oven to 400°F (200°C). Place the pie on a baking sheet to catch any drips. Bake for 20 minutes at 400°F.
  9. Reduce the heat to 375°F (190°C) and continue baking for another 30 to 40 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them loosely with foil.
  10. Cool Completely: Remove the pie from the oven. You must let the pie cool completely on a wire rack for at least 4 hours before slicing. This allows the juicy filling to set properly.

Notes

  • For a truly flaky pie crust, keep all your ingredients, especially the butter and water, very cold.
  • If you use frozen berries, do not thaw them before mixing with the sugar and thickener.
  • Serve this classic fruit pie warm or at room temperature with vanilla ice cream.

Nutrition

Find it online: https://cookingzenith.com/blackberry-pie-best-homemade-recipe/