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Easy Homemade Blackberry Pie with Flaky Lattice Crust

A close-up slice of juicy blackberry pie featuring a golden lattice crust and rich, dark berry filling.
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Make a classic blackberry pie from scratch featuring a buttery, flaky crust and a sweet and tart juicy filling, topped with a simple lattice design.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1/2 cup ice water, plus more if needed
  • 6 cups fresh or frozen blackberries
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, form each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Filling: In a separate bowl, gently combine the blackberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Set aside while you roll out the bottom crust.
  3. Assemble the Bottom Crust: On a lightly floured surface, roll out one dough disk into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Place the pie plate in the refrigerator.
  4. Create the Lattice Top: Roll out the second dough disk into an 11-inch circle. Cut the dough into even strips, about 3/4 inch wide.
  5. Fill and Top: Pour the blackberry filling into the chilled bottom crust. Arrange the dough strips over the filling in a lattice pattern, weaving them over and under each other. Trim the strips, fold the bottom crust overhang over the lattice edges, and crimp the edges to seal.
  6. Bake: Preheat your oven to 400°F (200°C). Brush the lattice top with the beaten egg wash and sprinkle with coarse sugar. Place the pie on a baking sheet. Bake for 20 minutes at 400°F. 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.
  7. Cool: Let the pie cool completely on a wire rack for at least 4 hours before slicing to allow the filling to set properly.

Notes

  • If using frozen blackberries, do not thaw them first, but you may need to add 5 to 10 minutes to the total baking time.
  • If the crust edges start browning too quickly during baking, cover them loosely with aluminum foil strips.
  • For an extra flaky crust, keep all ingredients, especially the butter and water, very cold.

Nutrition

Find it online: https://epicureempire.com/blackberry-pie-recipe-easy-homemade/