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Classic Homemade Blackberry Pie with Flaky Lattice Crust

A close-up slice of homemade blackberry pie showing a thick, juicy filling and a golden lattice crust.
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Make an old-fashioned blackberry pie from scratch featuring a sweet-tart 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) cold unsalted butter, cut into cubes
  • 1/2 cup ice water (plus more if needed)
  • 6 cups fresh or frozen blackberries
  • 1 1/2 cups granulated sugar (adjust based on berry sweetness)
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 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 1 teaspoon 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. 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.
  2. Prepare the Filling: In a separate bowl, gently combine the blackberries, granulated sugar, cornstarch, lemon juice, lemon zest, cinnamon, and a pinch of salt. Toss lightly until the berries are evenly coated. Set aside while you roll out the bottom crust.
  3. 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.
  4. Create the Lattice Top: Roll out the second disk of dough into an 11-inch circle. Cut the dough into even strips (about 3/4 inch wide) for the lattice.
  5. Fill and Top the Pie: Pour the blackberry filling into the chilled bottom crust. Place the dough strips over the filling in a lattice pattern. Trim the strips, fold the bottom crust overhang over the lattice edges, and crimp the edges to seal.
  6. Chill and Bake: Brush the top crust with the egg wash and sprinkle with coarse sugar. Chill the assembled pie for 15 minutes before baking to help prevent shrinkage and a soggy bottom. Preheat your oven to 400°F (200°C).
  7. Bake the Pie: Place the pie on a baking sheet (to catch drips). Bake at 400°F for 20 minutes. Reduce the oven temperature to 375°F (190°C) 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: Let the blackberry pie cool on a wire rack for at least 3 to 4 hours before slicing. This cooling time allows the filling to set properly.

Notes

  • For a guaranteed flaky crust, keep all butter and water extremely cold before mixing.
  • If using frozen blackberries, do not thaw them first; use them straight from the freezer, but you may need to add 5-10 minutes to the total bake time.
  • Serve this classic American dessert warm with vanilla ice cream or fresh whipped cream.

Nutrition

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