Blackberry Pie Recipe
A classic homemade Blackberry Pie featuring a juicy blackberry filling and a buttery, flaky crust.
Ingredients
For the filling:
- 5 cup fresh or frozen blackberries
- 3/4 cup granulated sugar
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 tsp cinnamon (optional)
- 1/4 tsp salt
For the crust:
- 2 1/2 cups all-purpose flour
- 1 cups unsalted butter, cold and cubed
- 1/2 tsp salt
- 6 tbsp ice water
- 1 egg (for egg wash, optional)
- 1 tbsp coarse sugar (for topping, optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine blackberries, sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt. Mix well and let sit for 10 minutes.
- For the crust, mix flour and salt in a large bowl. Add cold butter and use a pastry cutter or hands to combine until the mixture resembles coarse crumbs.
- Slowly add ice water, one tablespoon at a time, until the dough holds together.
- Divide the dough into two portions, roll out one portion, and place it in a 9-inch pie dish.
- Pour the blackberry filling into the crust and spread evenly.
- Roll out the second portion of dough and place it over the filling. Crimp the edges and cut slits for ventilation. Alternatively, create a lattice pattern.
- Brush the top crust with an egg wash and sprinkle with coarse sugar.
- Bake for 50 minutes or until the crust is golden brown and the filling is bubbling.
- Let the pie cool for at least 20 minutes before serving.
Notes
- If using frozen blackberries, thaw and drain excess liquid before mixing.
- Adjust sugar based on the sweetness of your blackberries.
- Store leftovers in the refrigerator for up to 3 days.