Best Homemade Blackberry Pie

Homemade blackberry pie, the quintessential summer dessert! This classic treat is a symphony of sweet and tangy, with a flaky crust and a bursting-with-juice blackberry filling.

It’s the perfect way to showcase the season’s freshest berries, and it’s sure to become a family favorite.

Ready Time

2 hrs

Yields

8 servings

Ingredients

For the Crust:
2 1/4 cups all-purpose flour
1 tsp salt
1 cup cold unsalted butter, cut into small pieces
1/4 cup ice-cold water
For the Filling:
2 cups fresh or frozen blackberries
1/2 cup granulated sugar
2 tbsp cornstarch
1 tsp lemon juice
1/4 tsp salt
1/4 cup all-purpose flour
1/4 cup unsalted butter, melted
1 large egg, beaten
1 tsp vanilla extract

Instructions

Start by making the crust.

In a large bowl, whisk together the flour and salt.

Add the cold butter and use a pastry blender or your fingers to work it into the flour until it resembles coarse crumbs.

Gradually add the ice-cold water, stirring with a fork until the dough comes together in a ball.

Wrap it in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch.

Transfer it to a 9-inch pie dish and trim the edges to fit.

Crimp the rim to form a decorative border.

Next, prepare the filling.

In a separate large bowl, combine the blackberries, granulated sugar, cornstarch, lemon juice, and salt.

Let it sit for about 15 minutes, until the berries start to release their juice and the mixture becomes syrupy.

Stir in the flour, melted butter, beaten egg, and vanilla extract.

Pour the filling mixture into the pie crust, making sure to leave a 1-inch border around the edges.

Roll out the remaining dough to a thickness of about 1/8 inch.

Use a pastry cutter or a knife to cut it into strips for a lattice-top crust.

Place the strips on top of the filling, weaving them into a lattice pattern.

Trim the edges and crimp the rim to seal the pie.

Use a knife to cut a few slits in the top crust to allow steam to escape during baking.

Brush the top crust with a little milk or beaten egg for a golden glaze.

Preheat your oven to 375°F (190°C).

Place the pie on a baking sheet lined with parchment paper and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly and set.

Let the pie cool on a wire rack for at least 30 minutes before serving.

Serve warm or at room temperature, with your favorite whipped cream or vanilla ice cream if desired.

Notes

For the crust, make sure to keep the butter cold, as it will help the dough come together more easily. Also, don’t overwork the dough, or it might become tough.

When rolling out the dough, make sure your surface is lightly floured to prevent sticking.

If the dough starts to stick, gently lift it and add a bit more flour underneath. For the filling, let it sit for the full 15 minutes to allow the berries to release their juice and the mixture to become syrupy.

This will help the filling hold its shape and prevent it from being too runny.

When weaving the lattice-top crust, don’t worry if it’s not perfect – it’s all part of the charm! Just make sure to trim the edges and crimp the rim to seal the pie. Before baking, make sure to cut a few slits in the top crust to allow steam to escape.

This will prevent the crust from bursting open in the oven.

Finally, let the pie cool for at least 30 minutes before serving. This will help the filling set and make it easier to slice and serve.