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The Best Homemade Blackberry Pie with Flaky Crust

Close-up of a juicy slice of blackberry pie showing thick, dark berry filling and a golden, flaky lattice crust.
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A classic recipe for a juicy, sweet-tart blackberry pie featuring a buttery, flaky homemade crust, perfect for summer gatherings or holidays.

Ingredients

Scale
  • 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 (do not thaw if frozen)
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)

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 pea-sized pieces of butter remaining.
  2. 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.
  3. Prepare the filling: In a separate bowl, gently combine the blackberries, sugar, cornstarch, lemon juice, and cinnamon. Set aside while you roll out the dough.
  4. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
  5. Roll out one disk of dough on a lightly floured surface into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  6. Pour the blackberry filling into the pie shell.
  7. Roll out the second disk of dough. Cut into strips for a lattice top, or roll out whole for a solid top. If using a solid top, cut several vents in the top crust.
  8. Place the top crust over the filling. Crimp the edges of the top and bottom crusts together to seal. Brush the top crust lightly with the egg wash.
  9. Place the pie on a baking sheet to catch any drips. Bake for 15 minutes at 425 degrees Fahrenheit.
  10. Reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius). Continue baking for 40 to 50 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.
  11. Cool the pie completely on a wire rack for at least 3 to 4 hours before slicing. This allows the filling to set properly.

Notes

  • For a richer flavor, substitute 1/4 cup of the granulated sugar with packed light brown sugar.
  • If you use frozen berries, do not thaw them first, but you may need to add 5 to 10 minutes to the total baking time.
  • To make the crust extra flaky, use only ice-cold water and handle the dough as little as possible.

Nutrition

Find it online: https://afripaket.com/best-blackberry-pie-homemade-flaky-crust-recipe/