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Classic Homemade Blackberry Pie with Flaky Lattice Crust

Close-up of a juicy slice of blackberry pie featuring a golden lattice crust and rich, dark berry filling.
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Make an old-fashioned blackberry pie from scratch featuring a sweet-tart berry filling and a perfectly flaky, buttery double crust. This recipe works well with fresh or frozen blackberries.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cut into small 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 (adjust based on berry tartness)
  • 1/4 cup cornstarch
  • 1 tablespoon lemon zest
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1 large egg, beaten with 1 tablespoon milk (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare the Pie 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.
  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, granulated sugar, cornstarch, lemon zest, cinnamon, and lemon juice. If using frozen berries, mix gently to coat without crushing them.
  4. Assemble the Bottom Crust: On a lightly floured surface, roll out one disk of dough 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 while you prepare the top crust.
  5. Create the Lattice Top: Roll out the second disk of dough. Cut the dough into even strips for the lattice design. Weave the strips over the filling in a lattice pattern. Trim the strips and crimp the top and bottom crust edges together to seal.
  6. Chill and Bake: Brush the lattice top with the egg wash and sprinkle evenly with coarse sugar. Chill the assembled pie for 15 minutes before baking. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Place the pie on a baking sheet to catch any drips.
  7. Bake the Pie: Bake at 400 degrees Fahrenheit for 20 minutes. Reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) 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.
  8. Cool Completely: Remove the pie from the oven and let it cool on a wire rack for at least 4 hours before slicing. This cooling time allows the filling to set properly and prevents a runny slice or a soggy bottom.

Notes

  • Serve this classic blackberry pie warm or at room temperature with a scoop of vanilla ice cream or fresh whipped cream.
  • To prevent a soggy bottom, chill the bottom crust thoroughly before adding the filling and bake the pie on the lowest rack of your oven for the first 20 minutes.
  • If you prefer a solid top crust instead of a lattice, cut a few vents in the top crust before egg washing.

Nutrition

Find it online: https://mdlatdmm.com/blackberry-pie-recipe-flaky-lattice-crust/