Description
My grandmother always said the best memories taste like summer. For me, that taste is undoubtedly homemade blackberry pie. I remember picking plump, juicy blackberries with sticky fingers, then watching her transform them into the most incredible, bubbly dessert.
Ingredients
- All-purpose flour: 2 ½ cups (plus extra for dusting)
- Granulated sugar: 1 cup (plus 2 tbsp for sprinkling)
- Salt: 1 tsp
- Unsalted butter (cold, cubed): 1 cup (2 sticks)
- Ice water: ½ cup
- Fresh blackberries: 6 cups
- Cornstarch: ¼ cup
- Lemon juice: 1 tbsp
- Egg (for egg wash): 1 large
Instructions
1. 1. Prepare the Pie Crust: In a large bowl, whisk together flour, 1 teaspoon sugar, and salt. Cut in the cold butter until coarse crumbs form. Gradually add ice water, mixing until a dough forms. Divide the dough in half, flatten into discs, wrap, and chill for 30 minutes.
2. 2. Make the Filling: In a large bowl, gently combine fresh blackberries, ¾ cup sugar, cornstarch, and lemon juice. Set aside.
3. 3. Assemble the Pie: Roll out one dough disc into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim edges, leaving a ½-inch overhang. Pour the blackberry filling into the crust.
4. 4. Add Top Crust: Roll out the second dough disc. You can create a lattice top or simply place the full crust over the filling. Trim the top crust and crimp the edges of both crusts together. Cut several slits in the top if using a full crust.
5. 5. Bake the Blackberry Pie: Brush the top crust with an egg wash (beaten egg). Sprinkle with remaining 2 tablespoons sugar. Bake at 400°F (200°C) for 15 minutes, then reduce heat to 375°F (190°C) and bake for another 45-55 minutes, or until the crust is golden and the filling is bubbly.
Notes
Substitutions & Variations: If fresh blackberries are out of season, use frozen blackberries (do not thaw, increase baking time slightly). For a different flavor, add a pinch of cinnamon or nutmeg to the filling. Mix in a cup of raspberries or blueberries for a mixed berry pie. A store-bought pie crust works if short on time. For gluten-free, use a gluten-free pie crust.
Pro Tips for Success: For the flakiest crust, ensure butter is very cold (can freeze cubes for 10 minutes). Do not overmix dough to prevent a tough crust. Use a pie shield or aluminum foil around edges to prevent crust from browning too quickly. Let pie cool completely for at least 3-4 hours before slicing for proper filling set.
Storage & Reheating: Store leftover pie at room temperature for up to 2 days, loosely covered. Refrigerate for up to 4-5 days. To reheat a slice, place in a preheated oven at 300°F (150°C) for 10-15 minutes until warmed. Microwaving is an option but crust won’t be as crisp.
- Prep Time: 45 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~375 kcal
- Sugar: ~28g
- Sodium: ~180mg
- Fat: ~19g
- Saturated Fat: ~11g
- Unsaturated Fat: ~8g
- Trans Fat: 0g
- Carbohydrates: ~48g
- Fiber: ~4g
- Protein: ~4g
- Cholesterol: ~45mg
Keywords: blackberry pie, homemade pie, fruit pie, dessert, summer dessert, flaky crust, sweet-tart, easy pie