Homemade Blackberry Pie Recipe

Introduction

This homemade blackberry pie offers a perfect balance of sweet and tart flavors nestled in a flaky, buttery crust. Whether using fresh or frozen blackberries, this classic dessert is sure to impress with its vibrant filling and lattice-topped crust.

Ingredients

• 2½ cups all-purpose flour
• 1 teaspoon salt
• 8 ounces Crisco (or butter)
• 1/4 cup cold water
• 6 cups blackberries (fresh or frozen)
• 2/3 cup sugar
• 4 tablespoons cornstarch (1/3 cup if using frozen blackberries)
• 2 tablespoons lemon juice
• 2 teaspoons lemon zest
• 1/2 teaspoon vanilla extract
• 1 large egg
• 1 tablespoon water
• 1 tablespoon sugar (for sprinkling)

Instructions

1. Step 1: In a large mixing bowl, combine the flour and salt. Add the Crisco or cold butter and use your fingers to mix until the mixture resembles coarse meal. Make a well in the center and add the cold water.
2. Step 2: Gently bring the flour from the sides into the center with the water, mixing until combined and the dough is moistened. Avoid overmixing or kneading.
3. Step 3: Divide the dough into two even pieces. Form each into a flat disc, wrap in plastic, and refrigerate for 30 minutes to 1 hour.
4. Step 4: On a lightly floured surface, roll out one disc into a circle large enough to hang over a 9″ pie plate by at least 1/2″. Carefully place it in the pie plate.
5. Step 5: Roll out the second disc to about 1/4″ thickness. Cut into 3/4″ strips and chill on a sheet tray while preparing the filling.
6. Step 6: In a small bowl, whisk sugar and cornstarch together. In a separate bowl, gently combine blackberries, lemon juice, lemon zest, and vanilla extract.
7. Step 7: Sprinkle the sugar-cornstarch mixture over the blackberries and toss gently to coat. Pour the filling into the prepared crust.
8. Step 8: Create a lattice crust on top of the filling using the chilled dough strips.
9. Step 9: Preheat the oven to 350°F (175°C).
10. Step 10: Whisk together the egg and 1 tablespoon of water. Use a pastry brush to apply the egg wash evenly over the crust. Sprinkle with 1 tablespoon sugar.
11. Step 11: Bake for 45 minutes to 1 hour, or until the filling is bubbling and thickened and the crust is golden brown. If edges brown too quickly, cover them with foil to prevent burning.
12. Step 12: Remove the pie from the oven and let cool before serving. Enjoy with whipped cream or vanilla ice cream if desired.

Tips & Variations

• For a richer crust, use cold butter instead of Crisco and chill the dough thoroughly before rolling.
• If using frozen blackberries, reduce cornstarch to 1/3 cup to account for extra moisture.
• Add a pinch of cinnamon or nutmeg to the filling for a warm spice note.
• Use a mix of blackberries and blueberries for a different berry flavor.

Storage

Store leftover pie covered loosely with foil or plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. Reheat slices gently in the microwave or a warm oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries instead of fresh?

Yes, frozen blackberries work well. Reduce the cornstarch slightly to 1/3 cup to help thicken the extra juice from frozen berries.

How can I prevent my pie crust from getting soggy?

Ensure the dough is well chilled before baking and use cornstarch to thicken the filling. Also, avoid overfilling the pie to minimize excess liquid.

Homemade Blackberry Pie Recipe

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4.5 from 84 reviews

This Homemade Blackberry Pie recipe features a tender, flaky double crust filled with luscious, sweet-tart blackberries enhanced with lemon and vanilla. Perfectly baked to a golden brown with a beautiful lattice top, this pie is a delightful dessert for any occasion, served best with whipped cream or vanilla ice cream.

• Author: Amy
• Prep Time: 25 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 25 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Crust

• 2½ cups all-purpose flour
• 1 teaspoon salt
• 8 ounces Crisco (or cold butter)
• ¼ cup cold water

Blackberry Pie Filling

• 6 cups blackberries (fresh or frozen)
• ⅔ cup sugar
• 4 tablespoons cornstarch (or ⅓ cup if using frozen blackberries)
• 2 tablespoons lemon juice
• 2 teaspoons lemon zest
• ½ teaspoon vanilla extract

Egg Wash and Topping

• 1 large egg
• 1 tablespoon water
• 1 tablespoon sugar

Instructions

1. Make the Pie Dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the Crisco or cold butter, and use your fingers to mix it in until the mixture has a coarse, crumbly texture.
2. Add Water: Form a well in the center and pour in the cold water. Gently bring the flour mixture in from the sides to incorporate the water until the dough is moistened but not overmixed or kneaded.
3. Rest the Dough: Divide the dough into two equal discs, wrap each in plastic wrap, and chill in the refrigerator for 30 minutes to 1 hour to relax the gluten.
4. Roll Out Bottom Crust: Remove one disc from the fridge. On a lightly floured surface, roll it into a circle large enough to fit a 9-inch pie plate, allowing for at least a half-inch overhang. Carefully place it in the pie plate.
5. Prepare Lattice Strips: Roll out the second dough disc into a similar circle but about ¼ inch thick. Cut it into ¾-inch wide strips using a pizza cutter. Chill the strips on a sheet tray while you prepare the filling.
6. Mix Filling Ingredients: In a small bowl, whisk together sugar and cornstarch. In a larger bowl, gently combine blackberries, lemon juice, lemon zest, and vanilla extract. Sprinkle the sugar-cornstarch mixture over the berries and toss gently to coat evenly.
7. Fill the Pie: Pour the blackberry filling into the prepared pie crust, spreading it evenly.
8. Create Lattice Top: Arrange the chilled dough strips in a lattice pattern over the filling, overlapping strips to create the classic pie top.
9. Prepare Egg Wash: In a small bowl, whisk together the egg and tablespoon of water. Brush the entire crust, including lattice strips, with the egg wash to achieve a golden, shiny finish after baking.
10. Add Sugar Topping: Sprinkle 1 tablespoon sugar evenly over the top of the pie.
11. Bake the Pie: Preheat the oven to 350°F (175°C). Place the pie on a baking sheet and bake for 45 minutes to 1 hour, until the crust is golden brown and the filling is bubbly and thickened. If the crust edges brown too quickly, cover them lightly with aluminum foil to prevent burning.
12. Cool and Serve: Remove the pie from the oven and allow it to cool completely before slicing. Serve with fresh whipped cream or vanilla ice cream for a classic dessert experience.

Notes

• For best results, use fresh blackberries. If using frozen, adjust the cornstarch quantity to 1/3 cup to account for extra moisture.
• Keep the butter or Crisco cold when mixing the dough for a flaky crust.
• Do not overmix or knead the dough to prevent toughness.
• Cover pie edges with foil partway through baking to prevent over-browning.
• Allow the pie to cool fully to let the filling set before serving.

Keywords: Blackberry pie, homemade pie, fruit pie, lattice crust pie, berry desserts, sweet tart pie