Blackberry Pie
This homemade blackberry pie captures the flavor of summer in every bite, with a thick, syrupy filling made from ripe blackberries and just enough sugar to enhance their natural sweetness. The all-butter crust is flaky, golden, and sturdy enough to hold all that juicy goodness without getting soggy. Although it looks impressive, the pie is surprisingly easy to make and delivers a showstopping result. Serve it warm with vanilla ice cream or a dollop of whipped cream for the ultimate dessert experience.
Ingredients
Pie Filling
- 6 cups fresh blackberries about 30 ounces see note below about frozen berries
- ½ cup granulated sugar or to taste*
- 3 tablespoons cornstarch use ¼ cup if using frozen blackberries
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
Crust
- 2 ¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1 cup cold unsalted butter cut into cubes
- 7 tablespoons ice-cold water
Egg Wash + Sugar Sprinkle
- 1 egg
- 1 tablespoon milk
- coarse turbinado sugar or granulated sugar optional, for sprinkling on top of pie
Instructions
- Preheat oven to 400° F with a rack in the lower third of the oven.
Make Blackberry Pie Filling
- Place blackberries in a large mixing bowl. Sprinkle the sugar, cornstarch, lemon juice, and vanilla over the berries and gently stir until everything is evenly coated. Let the mixture sit for about 15–20 minutes while you prepare the pie crust. This resting time allows the blackberries to release some of their natural juices, helping the filling to thicken properly during baking.
Make Pie Crust
- Place the flour, granulated sugar and salt in the bowl of a food processor fitted with the steel blade. (Alternatively, the pie dough can be made by hand in a bowl using a pastry cutter.) Pulse a few times to combine the dry ingredients.
- Add the cold butter cubes and pulse 10-12 times, until the butter pieces are the size of small peas. Then slowly add the ice-cold water and pulse just until the dough starts to come together and form small clumps.
- Turn the dough out onto a lightly floured work surface and use your hands to gently bring it together into a ball; cut it in half. Form each half into a round, flat disk. Wrap both in plastic wrap and refrigerate at least 1 hour.
- Roll out bottom pie crust: On a floured work surface, use a rolling pin to roll the other dough disk out into a circle that is 12 inches in diameter, turning the dough a quarter turn with each roll to maintain even thickness. Carefully place the dough circle into a 9x2-inch deep dish pie dish. (To transfer it easily, gently wrap the dough around the rolling pin and unroll over the dish.) Gently ease the dough into the dish, smoothing it out along the bottom and sides without stretching or pressing it down too hard, which could cause sticking or shrinking as it bakes.
Notes
Stir the blackberry mixture again to make sure that everything is well distributed and the juices are evenly coating the berries. Transfer the blackberries and all the accumulated juices from the bowl to the pie dish with the rolled out bottom pie crust, spreading the filling out into an even layer. Set the filled pie aside while you prepare the top crust.
Roll out the top pie crust: Place the second dough disk onto a lightly floured work surface. Roll it out into a circle about 12 inches in diameter, turning the dough slightly as you go to maintain a round shape and even thickness. To make a lattice top crust, use a sharp knife, pizza cutter or pastry wheel to cut the dough into even ½-inch wide strips.
Using every other strip, arrange half of them going in one direction across the top of the pie, spacing them slightly apart. Then weave the remaining strips perpendicularly through the first set, lifting and folding back the initial strips as needed to create an over-under woven pattern. (If you prefer a solid top crust instead of a lattice, simply place the rolled out dough over the filling and gently press it into place. Use a sharp knife to cut a few slits in the center of the crust to allow steam to escape during baking.)
Trim the overhanging edges of the pie crust so that about a ½-inch of dough extends beyond the edge of the pie dish. Fold the overhanging dough underneath itself to seal the edges and create a thicker border. Then use your fingers to flute the edge or press with a fork to crimp, depending on your desired finish.
Roll out the top pie crust: Place the second dough disk onto a lightly floured work surface. Roll it out into a circle about 12 inches in diameter, turning the dough slightly as you go to maintain a round shape and even thickness. To make a lattice top crust, use a sharp knife, pizza cutter or pastry wheel to cut the dough into even ½-inch wide strips.
Using every other strip, arrange half of them going in one direction across the top of the pie, spacing them slightly apart. Then weave the remaining strips perpendicularly through the first set, lifting and folding back the initial strips as needed to create an over-under woven pattern. (If you prefer a solid top crust instead of a lattice, simply place the rolled out dough over the filling and gently press it into place. Use a sharp knife to cut a few slits in the center of the crust to allow steam to escape during baking.)
Trim the overhanging edges of the pie crust so that about a ½-inch of dough extends beyond the edge of the pie dish. Fold the overhanging dough underneath itself to seal the edges and create a thicker border. Then use your fingers to flute the edge or press with a fork to crimp, depending on your desired finish.