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The Best Homemade Blackberry Pie with Flaky Lattice Crust

Close-up of a generous slice of amazing blackberry pie showing juicy filling and a golden flaky lattice crust.
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Make an old-fashioned blackberry pie with a wonderfully fruity, juicy filling and a buttery, flaky crust. This classic summer dessert is easy to make from scratch.

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
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten (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. 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, and vanilla extract. 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. Weave the strips over the filling in a lattice pattern. Trim the strips and crimp the top and bottom crust edges together to seal.
  5. Bake the Pie: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Brush the lattice top with the beaten egg wash and sprinkle with coarse sugar. Place the pie on a baking sheet to catch any drips.
  6. Bake for 20 minutes at 400°F. 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.
  7. Cool Completely: Remove the pie from the oven and place it on a wire rack. You must let the pie cool completely, at least 4 hours, so the juicy filling sets properly. Serve with vanilla ice cream.

Notes

  • If you use frozen blackberries, do not thaw them first; add them directly to the sugar mixture. You may need to add 5-10 minutes to the total cook time.
  • For an extra flaky pie crust, keep all ingredients, including your hands, as cold as possible during mixing.
  • This recipe works well for a rustic top; simply place the top crust over the filling and cut several vents for steam release instead of making a lattice.

Nutrition

Find it online: https://delishcraze.com/blackberry-pie-classic-homemade-recipe/