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Classic Homemade Blackberry Pie with Flaky Lattice Crust

A close-up slice of rich blackberry pie showing a thick, juicy filling and a golden, flaky lattice crust.
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You will master the art of the perfect pie with this recipe. It features an all-butter, flaky double crust and a perfectly balanced sweet-tart blackberry filling. This Old Fashioned Pie guarantees a showstopper dessert with no soggy bottom.

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
  • 1 1/2 cups granulated sugar
  • 1/2 cup cornstarch
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1 large egg, beaten with 1 teaspoon water (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. 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 2 hours.
  2. Prepare the Filling: In a separate bowl, gently combine the blackberries, granulated sugar, cornstarch, lemon juice, and cinnamon. Toss lightly until the berries are evenly coated. Set aside while you roll out the bottom crust.
  3. 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 chill the pie shell.
  4. Prevent a Soggy Bottom: Preheat your oven to 400°F (200°C). Line the chilled bottom crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment paper. This step helps set the bottom crust.
  5. Fill and Top the Pie: Pour the blackberry filling into the partially baked crust. Roll out the second disk of dough. Cut strips to create a lattice top, or place the whole top crust over the filling, cutting vents for steam release. Crimp the edges to seal the top and bottom crusts together.
  6. Egg Wash and Bake: Brush the top crust or lattice with the egg wash and sprinkle generously with coarse sugar. Place the pie on a baking sheet to catch any drips.
  7. Bake: 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.
  8. Cool: Cool the blackberry pie completely on a wire rack for at least 4 hours before slicing. This allows the cornstarch to fully set the juicy filling.

Notes

  • For the flakiest crust, keep all ingredients very cold. Work quickly when handling the dough.
  • If you use frozen berries, do not thaw them first; add them directly to the sugar mixture.
  • Serve this classic American dessert warm with vanilla ice cream for the ultimate comfort food experience.

Nutrition

Find it online: https://juliameal.com/blackberry-pie-classic-homemade-flaky-crust/