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Blackberry Pie Recipe

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4.2 from 7 reviews

A classic American blackberry pie recipe featuring a flaky double-crust pastry filled with juicy, sweet-tart blackberries enhanced by lemon zest and juice. Perfect served warm with vanilla ice cream, this pie uses both fresh or frozen berries and showcases a lattice-style crust for a beautiful finish.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Filling

  • 6 cups fresh blackberries (or frozen) (1,020g)
  • ¾ cup granulated sugar plus more for sprinkling (150g)
  • 1 teaspoon lemon juice
  • 2 teaspoons lemon zest
  • 6½ tablespoons cornstarch (or all-purpose flour)
  • 2 tablespoons unsalted butter, cubed

Crust

  • 1 double-crust pie dough
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Prepare filling: In a large bowl, stir together the blackberries, sugar, lemon juice, lemon zest, and cornstarch until the berries are fully coated and the mixture is well combined.
  2. Roll bottom crust: On a lightly floured surface, roll one pie crust into a 13-inch circle. Transfer it to a 9-inch pie pan, allowing the excess dough to hang over the edges.
  3. Add filling and butter: Pour the blackberry filling into the crust-lined pie pan. Distribute the cubed unsalted butter evenly over the top of the filling.
  4. Make lattice crust: Roll the second pie crust into a 12-inch circle and cut it into 1-inch wide strips. Arrange these strips over the filling in a lattice pattern, trimming edges to leave about 1-inch overhang.
  5. Seal and finish edges: Tuck the excess dough underneath and crimp the edges decoratively. Brush the entire crust lightly with beaten egg and sprinkle with coarse sugar for a golden finish.
  6. Prepare for baking: Place the pie on a rimmed baking sheet or cookie sheet lined with foil to catch any drips during baking.
  7. Bake the pie: Bake in a preheated oven at 425°F for 20 minutes. Then reduce the temperature to 375°F and bake for an additional 30 to 40 minutes or until the crust is golden and the filling bubbles throughout. Use foil to shield the edges if they brown too quickly.
  8. Cool: Remove the pie from the oven and place on a wire rack. Allow the pie to cool for several hours to let the filling set before slicing and serving.

Notes

  • Use mixed berries if desired to create a mixed berry pie with varied flavors.
  • Place the pie on a rimmed baking sheet lined with foil to catch any overflowing filling and prevent oven messes.
  • Use a kitchen thermometer to check doneness; the filling should reach at least 200°F for proper thickening.
  • If the crust edges brown too fast, shield them with foil or a pie shield during baking.
  • Allow the pie to cool thoroughly before cutting to prevent runny filling.

Find it online: https://cheftinaskitchen.com/blackberry-pie-recipe/