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Classic Homemade Blackberry Pie with Foolproof Flaky Crust

Close-up of a thick slice of blackberry pie showing rich, dark purple filling and a flaky, golden-brown crust.
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This recipe guides you to make a truly classic American blackberry pie. You will achieve a juicy, perfectly set filling and an impossibly flaky, all-butter crust every time you bake.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, 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
  • 1/4 cup cornstarch (for thickening)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • 1 tablespoon coarse sugar for sprinkling

Instructions

  1. Prepare the All-Butter 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 lightly with a fork until the dough just comes together. Do not overmix.
  3. Divide the dough in half, form each half into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
  4. Prepare the Filling: In a separate bowl, gently combine the blackberries, granulated sugar, cornstarch, lemon juice, and cinnamon. Toss lightly until the berries are evenly coated. The cornstarch is key to preventing a runny filling.
  5. Assemble the Pie: Preheat your oven to 425 degrees F (220 degrees C). 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.
  6. Pour the blackberry filling into the crust. Dot the top of the filling with a few small pieces of leftover butter if desired for extra richness.
  7. Roll out the second disk of dough. You can either place it over the top as a solid crust or cut it into strips to create a lattice top tutorial design. Crimp the edges of the top and bottom crusts together to seal. Cut several slits in the top crust for steam to escape.
  8. Brush the top crust with the egg wash and sprinkle generously with coarse sugar.
  9. Bake the Pie: Place the pie on a baking sheet (to catch drips). Bake at 425 degrees F for 15 minutes.
  10. Reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for 40 to 50 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.
  11. Cool Completely: This step is crucial for preventing a soggy bottom. Let the pie cool on a wire rack for at least 4 hours before slicing. This allows the cornstarch to fully set the juices.

Notes

  • For the flakiest pie dough, handle the butter as little as possible. Keep all ingredients cold.
  • If using frozen blackberries, do not thaw them before mixing with the sugar and thickener.
  • Serve this classic blackberry pie warm with a scoop of vanilla ice cream for the ultimate American comfort dessert experience.

Nutrition

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