Print

Classic Homemade Blackberry Pie with Foolproof Flaky Lattice Crust

A close-up of a juicy slice of blackberry pie featuring a golden lattice crust and oozing berry filling.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the best homemade blackberry pie using fresh or frozen berries. This recipe focuses on achieving an all-butter, flaky pie crust and a perfectly set, juicy filling to guarantee no soggy bottom.

Ingredients

Scale
  • 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
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare the Pie Dough: 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 1 hour.
  2. Prepare the Filling: In a separate bowl, gently combine the blackberries, granulated sugar, cornstarch, lemon juice, and cinnamon. Toss 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. Place the pie plate in the refrigerator.
  4. Create the Lattice Top: Roll out the second disk of dough into an 11-inch circle. Cut the dough into even strips, about 3/4-inch wide.
  5. Fill and Top the Pie: Pour the blackberry filling into the chilled bottom crust. Arrange the dough strips over the filling in a lattice pattern. Trim the ends of the strips, fold the bottom crust overhang over the lattice edges, and crimp the edges to seal.
  6. Chill and Bake: Brush the lattice top with the beaten egg wash and sprinkle with coarse sugar. Place the pie in the freezer for 15 minutes before baking to help prevent a soggy bottom. Preheat your oven to 425°F (220°C).
  7. Bake the Pie: Place the pie on a baking sheet (to catch drips). Bake for 20 minutes at 425°F (220°C). 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 bubbly. If the edges brown too quickly, cover them loosely with foil.
  8. Cool Completely: Let the pie cool on a wire rack for at least 4 hours before slicing. This allows the filling to set properly.

Notes

  • For the flakiest crust, keep all your butter and water extremely cold.
  • If you use frozen blackberries, do not thaw them first; use them straight from the freezer.
  • If you prefer a rustic look, skip the lattice and use the second dough round as a solid top crust, cutting several vents for steam release.

Nutrition

Find it online: https://cravybite.link/blackberry-pie-recipe-flaky-lattice-crust/