Wild Blackberry Pie

Wild blackberries shine in this sweet and tangy pie, where their natural sweetness is balanced by a hint of tartness.

A flaky lattice crust adds a delightful textural contrast to this classic dessert, perfect for warm summer evenings or cozy winter nights.

Ingredients

• 1 cup fresh or frozen wild blackberries
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 1/2 cup all-purpose flour
• 1/4 cup ice-cold water
• 1 large egg, beaten
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1 pie crust (homemade or store-bought)

Instructions

Preheat your oven to 375°F (190°C).

In a large bowl, combine the fresh or frozen wild blackberries, granulated sugar, cornstarch, lemon juice, and salt.

Mix well until the blackberries are evenly coated with the dry ingredients.

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

In a separate bowl, combine the cold unsalted butter and all-purpose flour.

Use a pastry blender or your fingertips to work the butter into the flour until it resembles coarse crumbs.

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

Wrap the dough 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 the dough to a 9-inch pie dish, trimming any excess dough from the edges.

Fill the pie crust with the blackberry mixture, leaving a 1-inch border around the edges.

Dot the top of the blackberry mixture with the beaten egg and sprinkle with a pinch of sugar.

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

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

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

Trim the excess dough from the edges and press the strips gently to seal.

Brush the lattice top with the beaten egg and sprinkle with a pinch of sugar.

Cut a few slits in the top crust to allow steam to escape during baking.

Place the pie on a baking sheet lined with parchment paper and bake for 40-50 minutes, or until the crust is golden brown and the filling is bubbly.

Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes.

Stir the milk and vanilla extract together, then brush the mixture evenly over the lattice top crust.

Let the pie cool completely before serving.

Slice and serve warm or at room temperature.

Notes

Use fresh wild blackberries for the best flavor and texture. If you’re using frozen, thaw and pat dry before using.

Don’t overmix the blackberry mixture or it’ll become too syrupy.

Make sure to chill the pie crust dough for at least 30 minutes to help it hold its shape. If you’re new to making a lattice-top crust, don’t worry if it’s not perfect – it’ll still look and taste amazing! For a golden brown crust, make sure to brush it with the beaten egg and sprinkle with sugar before baking.

Let the pie cool completely to allow the filling to set and the flavors to meld together.

You can serve warm or at room temperature, but it’s especially delicious with a scoop of vanilla ice cream.

Nutrional Value

• Calories: 420
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 40mg
• Sodium: 250mg
• Total Carbohydrates: 46g
• Dietary Fiber: 4g
• Sugars: 26g
• Protein: 4g