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Classic Homemade Blackberry Pie with Flaky Lattice Crust

Close-up of a juicy slice of blackberry pie showing the dark berry filling and golden lattice crust.
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Make a traditional blackberry pie featuring a juicy, sweet-tart filling and a homemade flaky crust, finished with a lattice top.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1/2 cup ice water, plus more if needed
  • 6 cups fresh or frozen blackberries
  • 3/4 cup granulated sugar (adjust to berry sweetness)
  • 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 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 dough.
  4. Preheat your oven to 425°F (220°C).
  5. Roll out one disk of dough and carefully place it into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  6. Pour the blackberry filling into the bottom crust.
  7. Roll out the second disk of dough. Cut into strips to create a lattice top, or place the whole sheet over the filling and cut vents. Crimp the edges of the top and bottom crusts together to seal.
  8. Brush the top crust with the beaten egg wash and sprinkle evenly with coarse sugar.
  9. Bake for 15 minutes at 425°F (220°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for 40 to 50 minutes, or until the crust is golden brown and the filling is bubbling thickly. Cover the edges with foil if they brown too quickly.
  10. Cool the pie completely on a wire rack for at least 4 hours before slicing to allow the filling to set.

Notes

  • For a firmer filling, use frozen blackberries without thawing them first; you may need to add 5 to 10 minutes to the total bake time.
  • If you prefer a simpler top, skip the lattice and use a solid top crust with several slits cut into it for steam release.
  • Chill the butter and water thoroughly; cold ingredients create the flakiest crust texture.

Nutrition

Find it online: https://eatableempress.com/blackberry-pie-recipe-classic-flaky-crust/