Print

Classic Homemade Blackberry Pie with Foolproof Flaky Lattice Crust

A close-up of a juicy slice of blackberry pie with a golden lattice crust on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a showstopper dessert with this old fashioned blackberry pie recipe. You will master the all-butter, flaky double crust and achieve a perfectly set, juicy sweet-tart filling every time. This recipe guarantees no soggy bottom.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into small cubes
  • 1/2 cup ice water, plus 1-2 tablespoons more if needed
  • 6 cups fresh or frozen blackberries (do not thaw if frozen)
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • 1 tablespoon coarse sugar for sprinkling

Instructions

  1. Prepare the Flaky 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.
  2. Gradually add the ice water, one tablespoon at a time, mixing lightly with a fork until the dough just comes together. Do not overmix. Divide the dough in half, form each half into a disk, wrap in plastic, and chill for at least 1 hour.
  3. Prepare the Blackberry Filling: In a separate bowl, gently combine the blackberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss carefully to coat the berries. The cornstarch is the secret to avoiding a runny filling.
  4. Assemble the Pie: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  5. Pour the blackberry filling into the bottom crust.
  6. Create the Lattice Top: Roll out the second disk of dough. Cut the dough into even strips, about 3/4-inch wide. Weave the strips over the filling to create a lattice pattern. Trim the strips and crimp the top and bottom crust edges together to seal.
  7. Brush the entire top crust and lattice with the egg wash and sprinkle evenly with coarse sugar.
  8. Bake the Pie: Place the pie on a baking sheet to catch any drips. Bake at 400°F (200°C) for 20 minutes. Then, 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.
  9. Cool Completely: Let the pie cool on a wire rack for at least 4 hours before slicing. This cooling time allows the filling to set fully, which prevents a soggy bottom.

Notes

  • If you use frozen blackberries, do not thaw them first. Add them directly to the sugar mixture. You may need to add 5-10 minutes to the total bake time.
  • For the flakiest crust, keep your butter and water as cold as possible throughout the mixing process.
  • Serve this classic berry pie warm with a scoop of vanilla ice cream for the ultimate comfort food experience.

Nutrition

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