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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.

Ingredients

Scale

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

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