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Ultimate Homemade Blackberry Pie with Foolproof Flaky Lattice Crust

A close-up of a juicy slice of blackberry pie featuring a thick, dark berry filling and a golden, flaky lattice crust.
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This recipe guides you through making a classic American dessert: a homemade blackberry pie featuring a juicy, sweet-tart filling and an all-butter, flaky lattice crust. We focus on techniques to prevent a soggy bottom.

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
  • 1/4 cup cornstarch
  • 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 All-Butter Pie Crust: In a large bowl, whisk together the flour and salt. Cut in the cold, cubed 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 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.
  3. Prepare the Blackberry 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.
  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, and chill the pie shell.
  5. Fill the Pie: Pour the blackberry filling into the chilled 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 excess dough and crimp the top and bottom crust edges together to seal.
  7. Chill and Bake: Brush the lattice top with the egg wash and sprinkle with coarse sugar. Chill the assembled pie for 15 minutes before baking. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  8. Bake the Pie: Place the pie on a baking sheet (to catch drips). 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.
  9. Cool Completely: Let the blackberry pie cool on a wire rack for at least 4 hours before slicing. This step is crucial for the filling to set properly and avoid a runny center.

Notes

  • For the flakiest crust, handle the dough as little as possible and keep all ingredients cold.
  • If using frozen blackberries, do not thaw them before mixing with the sugar and cornstarch.
  • Serve this classic American dessert warm with a scoop of vanilla ice cream for the best experience.

Nutrition

Find it online: https://www.unfoldrecipes.com/blackberry-pie-ultimate-flaky-crust-recipe/