Description
A recipe for a traditional blackberry pie featuring an all-butter crust and a lattice top, designed to produce a firm, flavorful filling without a 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 1-2 tablespoons 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
- 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. Do not overmix. Divide the dough in half, flatten each half into a disk, wrap in plastic, and chill for at least 1 hour.
- 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 dough.
- 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.
- 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.
- Fill and Top: Pour the blackberry filling into the chilled bottom crust. Arrange the dough strips over the filling in a lattice pattern. Trim the strips, fold the bottom crust overhang over the lattice strips, and crimp the edges to seal.
- Chill and Bake: Brush the lattice top with the beaten egg wash and sprinkle with coarse sugar. Chill the assembled pie for 15 minutes before baking. Preheat your oven to 400 degrees F (200 degrees C).
- Bake: Place the pie on a baking sheet. Bake at 400 degrees F for 20 minutes. Reduce the oven temperature to 375 degrees F (190 degrees 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.
- 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
- For the flakiest crust, keep all ingredients, especially the butter and water, very cold.
- If using frozen blackberries, do not thaw them first; use them directly in the filling mixture.
- To prevent a soggy bottom, place the pie on the lowest rack for the first 20 minutes of baking.
- Prep Time: 45 min
- Cook Time: 1 hr 5 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45
- Sodium: 150
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 5
- Protein: 5
- Cholesterol: 60