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Classic Homemade Blackberry Pie with Flaky All-Butter Crust

A close-up of a juicy slice of blackberry pie with a golden lattice crust on a white plate.
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Make a classic American blackberry pie with a sweet-tart, juicy filling and a perfectly flaky, buttery double crust. This recipe focuses on technique to prevent a soggy bottom.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 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 (adjust based on berry sweetness)
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 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 Dough: In a large bowl, whisk together the flour, salt, and 1 tablespoon of sugar. 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. Add ice water one tablespoon at a time, mixing gently 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.
  3. Prepare the Filling: In a large bowl, gently combine the blackberries, 1 1/2 cups sugar, cornstarch, lemon juice, lemon zest, and cinnamon. Mix 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. Place the pie plate in the refrigerator.
  5. Roll the Top Crust: Roll out the second disk of dough. Cut strips for a lattice top or leave whole for a solid top crust. If making a lattice, chill the strips while you fill the pie.
  6. Fill the Pie: Pour the blackberry filling into the chilled bottom crust. Dot the top of the filling with a few small pieces of remaining cold butter, if desired.
  7. Top the Pie: Place the lattice or solid top crust over the filling. Trim the overhang and crimp the top and bottom crust edges together to seal. Cut several vents in a solid top crust.
  8. Chill and Bake: Brush the top crust with the egg wash and sprinkle evenly with coarse sugar. Chill the assembled pie for 15 minutes before baking. Preheat your oven to 400°F (200°C).
  9. Bake: 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 loosely with foil.
  10. Cool: Cool the pie completely on a wire rack for at least 4 hours before slicing. This cooling time allows the filling to set properly and prevents a runny slice.

Notes

  • Serve this classic American dessert warm or at room temperature with vanilla ice cream or fresh whipped cream.
  • If using frozen berries, do not thaw them first, but you may need to add 5-10 minutes to the total bake time.
  • For a truly flaky pie crust, keep all ingredients cold and handle the dough as little as possible.

Nutrition

Find it online: https://devourdish.com/blackberry-pie-recipe-homemade-flaky-crust/