blackberry pie recipe
This blackberry pie recipe is bursting with juicy berries and wrapped in a golden, flaky crust. Perfect with vanilla ice cream!
Ingredients
- For the Filling:
- 5 cups fresh or frozen blackberries thawed and drained if frozen
- 3/4 cup granulated sugar adjust based on berry sweetness
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest optional
- 1/4 teaspoon salt
- For the Crust homemade:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 12 cup sticks unsalted butter, very cold and cubed
- 6–8 tablespoons ice water
- For Finishing:
- 1 egg for egg wash
- 1 tablespoon milk or water
- Coarse sugar for sprinkling (optional)
Instructions
- Make the Pie Dough (if homemade)
- In a large bowl, whisk flour, salt, and sugar.
- Cut in the cold butter using a pastry cutter or your fingers until crumbly.
- Slowly add ice water, a tablespoon at a time, mixing until dough holds together.
- Divide into two discs, wrap each in plastic wrap, and chill for 30 minutes (or up to 2 days).
- Prepare the Filling
- In a large bowl, combine blackberries, sugar, cornstarch, lemon juice, zest, and salt.
- Stir gently and let sit while you roll the dough.
- Roll Out the Dough
- On a floured surface, roll out one disc to fit a 9-inch pie plate.
- Press gently into the pan and trim excess dough.
- Assemble the Pie
- Pour the berry mixture into the crust-lined pie pan.
- Roll out the second dough disc and create a lattice top (or full crust with slits).
- Crimp the edges to seal and give that classic homemade pie look.
- Add Egg Wash
- Whisk together egg and milk.
- Brush the crust lightly and sprinkle with coarse sugar.
- Bake the Pie
- Preheat oven to 400°F (200°C).
- Place pie on a baking sheet and bake for 20 minutes.
- Reduce oven to 350°F and bake another 30–35 minutes until golden brown and bubbling.
- If browning too quickly, tent loosely with aluminum foil.
- Cool and Serve
- Let pie cool at least 3 hours so filling sets properly.
- Slice and serve with a scoop of vanilla ice cream.
Notes
- Don’t skip the cooling time. It’s tempting, but letting the pie cool helps the filling thicken.
- Drain frozen berries well. Too much liquid = soupy pie.
- Use a pie shield or foil. This prevents over-browning of the crust.
- Crimp tightly. It seals the pie and gives that pretty edge.
- Bake on a lower rack. It helps the bottom crust get crisp instead of soggy.