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Classic Homemade Blackberry Pie with Flaky Lattice Crust

A close-up, sunlit slice of homemade blackberry pie featuring a juicy filling and a golden lattice crust.
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Make the best blackberry pie you have ever tasted using this recipe. It features an all-butter, flaky double crust and a perfectly set, juicy filling. This old fashioned dessert is a showstopper.

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
  • 1 1/2 cups granulated sugar (adjust based on berry sweetness)
  • 1/4 cup cornstarch (for no soggy bottom)
  • 1 tablespoon lemon juice
  • 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 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. 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 lightly to coat the berries. 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. Roll Out the Top Crust: Roll out the second disk of dough. Cut the dough into strips for a lattice top, or cut a solid top, making several vents if using a solid top.
  5. Fill the Pie: Pour the blackberry filling into the chilled bottom crust. Dot the top of the filling with a few small pieces of leftover butter, if desired.
  6. Create the Lattice Top: Arrange the dough strips over the filling in a lattice pattern, or place the solid top over the filling. Crimp the edges of the top and bottom crusts together to seal.
  7. Chill and Bake: Brush the top crust with the egg wash and sprinkle with coarse sugar. Place the pie in the freezer for 15 minutes before baking to help set the crust. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  8. Bake: Place the pie on a baking sheet (to catch drips). Bake at 400°F 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.
  9. Cool: Let the blackberry pie cool completely on a wire rack for at least 3 to 4 hours before slicing. This step is crucial for the filling to set properly and avoid a runny slice.

Notes

  • For the flakiest crust, keep all your ingredients, especially the butter and water, as cold as possible during mixing.
  • If you use frozen blackberries, do not thaw them first; add them directly to the sugar mixture.
  • If you want to guarantee no soggy bottom, place a layer of bread slices on the bottom crust before adding the filling; the bread absorbs excess moisture during baking.

Nutrition

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