Blackberry Pie – A Rustic Delight for Cozy Gatherings!
This Blackberry Pie brings that golden, home-baked charm straight to your table. Its buttery lattice crust holds a luscious filling of plump blackberries that bubble up into sweet perfection. It’s the kind of dessert that smells like comfort and tastes like summer memories, perfect for family dinners or a quiet night in.
Ingredients
For the Pie Crust (makes top and bottom):
2½ cups (310g) all-purpose flour
1 cup (226g) unsalted butter, cold and cubed
1 tsp salt
1 tbsp granulated sugar
6–8 tbsp ice water
For the Blackberry Filling:
5 cups (600g) fresh or frozen blackberries
¾ cup (150g) granulated sugar
2 tbsp cornstarch
1 tbsp lemon juice
½ tsp ground cinnamon
1 tsp vanilla extract
For the Top:
1 egg (for egg wash)
1 tbsp milk
Powdered sugar (for dusting)
Instruction
- Make the Pie Crust:
In a large bowl, mix flour, salt, and sugar. Add cold butter and cut it into the flour using a pastry cutter or your fingers until it resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.
Divide into two discs, wrap in plastic, and chill for at least 1 hour.
- Prepare the Filling:
In a bowl, combine blackberries, sugar, cornstarch, lemon juice, cinnamon, and vanilla. Stir gently until berries are coated. Set aside.
- Assemble the Pie:
Preheat oven to 400°F (200°C).
Roll out one dough disc on a floured surface and line a 9-inch pie dish. Trim edges, leaving a slight overhang.
Pour the blackberry mixture into the crust.
Roll out the second disc and cut into even strips. Weave a lattice pattern over the top. Press and crimp edges to seal.
Whisk egg with milk and brush over the lattice. Place pie on a baking sheet to catch drips.
- Bake the Pie:
Bake for 20 minutes at 400°F (200°C), then reduce heat to 350°F (175°C) and bake an additional 30–35 minutes, until the crust is golden and filling is bubbling.
Let the pie cool for at least 2 hours to set.
Decoration Tips
Lattice Perfection: For an extra-polished lattice, use a ruler or straight edge to cut even dough strips. Alternate over-and-under weaving for a traditional look.
Glossy Golden Finish: The egg wash gives that shiny, bakery-style crust. Don’t skip it—it makes the pie look irresistible.
Powdered Sugar Touch: Lightly dust the top of each slice with powdered sugar just before serving. It adds elegance without overpowering the flavor.
Centerpiece Blackberry: Place one glossy blackberry in the center of each slice for presentation. It adds a natural focal point and ties in the filling.
Serving Tip: Serve on a white or light plate so the deep purple filling pops. A cake stand also makes it look more festive on the table.