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Classic Homemade Blackberry Pie with Flaky Lattice Crust

A close-up slice of amazing blackberry pie perfection showing juicy filling and a golden lattice crust on a white plate.
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Bake an old-fashioned blackberry pie featuring a sweet-tart berry filling encased in a perfectly flaky, buttery double crust. This recipe works well with fresh or frozen blackberries.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 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 zest
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 1 large egg, beaten with 1 tablespoon milk (for egg wash)
  • 1 tablespoon coarse sugar, for sprinkling

Instructions

  1. Prepare the Pie Dough: In a large bowl, whisk together the flour and 1 teaspoon 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.
  2. Divide the dough in half, form each half into a disk, wrap in plastic, and chill in the refrigerator for at least 1 hour.
  3. Prepare the Filling: In a separate bowl, gently combine the blackberries, granulated sugar, cornstarch, lemon zest, cinnamon, and a pinch of salt. Toss lightly until the berries are evenly coated. Set aside.
  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. Return the pie plate to the refrigerator.
  5. 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) for the lattice.
  6. 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 overhang strips, fold the bottom crust overhang over the lattice edges, and crimp the edges to seal.
  7. Chill the assembled pie for 15 minutes before baking. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  8. Bake: Brush the lattice top evenly with the egg wash and sprinkle generously with coarse sugar. Place the pie on a baking sheet to catch any drips.
  9. Bake at 400 degrees Fahrenheit for 20 minutes. Reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) 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: Let the blackberry pie cool completely on a wire rack for at least 3 to 4 hours before slicing. This allows the filling to set properly and prevents a soggy bottom.

Notes

  • For the flakiest crust, keep all dough ingredients cold. If the dough feels warm while you are rolling it, return it to the refrigerator for 10 minutes.
  • Serve this classic American dessert warm or at room temperature with a scoop of vanilla ice cream or fresh whipped cream.
  • If you use frozen berries, do not thaw them before mixing with the sugar and thickeners.

Nutrition

Find it online: https://yummagnet.com/blackberry-pie-recipe-flaky-lattice-crust/