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Classic Homemade Blackberry Pie with Flaky All-Butter Crust

Two decadent slices of blackberry pie featuring a thick, juicy filling and a golden crumb topping.
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Bake a showstopper dessert with this recipe for classic homemade blackberry pie. You get a sweet-tart, juicy filling encased in a perfectly flaky, buttery crust. This recipe helps you avoid the dreaded soggy bottom.

Ingredients

Scale
  • 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 (adjust based on berry sweetness)
  • 1/4 cup cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon ground cinnamon
  • 1 large egg, beaten with 1 tablespoon milk (for egg wash)
  • 1 tablespoon coarse sugar for sprinkling

Instructions

  1. Prepare the 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 Filling: In a separate bowl, gently combine the blackberries, granulated sugar, cornstarch, lemon juice, lemon zest, and cinnamon. 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 it to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Chill the pie plate.
  5. Fill the Pie: Pour the blackberry filling into the chilled bottom crust.
  6. Create the Top Crust: Roll out the second disk of dough. You can cut strips to create a lattice top, or cut out a full top crust. If using a full top, cut several slits in the center for steam to escape.
  7. Seal and Crimp: Place the top crust over the filling. Trim the overhang, fold the top crust edge under the bottom crust edge, and crimp the edges to seal.
  8. Egg Wash and Bake: Brush the top crust with the egg wash mixture and sprinkle evenly with coarse sugar.
  9. Bake: Preheat your oven to 400°F (200°C). Place the pie on a baking sheet (to catch drips). Bake for 20 minutes at 400°F. Then, reduce the oven temperature to 375°F (190°C) 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.
  10. Cool: Let the pie cool completely on a wire rack for at least 3 to 4 hours before slicing. This step is crucial for the filling to set properly and avoid a runny slice.

Notes

  • For the flakiest crust, keep all ingredients, especially the butter and water, very cold.
  • If using frozen berries, do not thaw them first; use them straight from the freezer. You may need to add 5-10 minutes to the total bake time.
  • Serve this pie warm or at room temperature with vanilla ice cream or fresh whipped cream. Planning your weekly meals? This pie is a great addition to your meal planning schedule.

Nutrition

Find it online: https://kitchenuser.net/classic-homemade-blackberry-pie-flaky-crust/