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Old-Fashioned Blackberry Pie with Flaky Lattice Crust

A close-up slice of homemade blackberry pie showing juicy filling and a golden lattice crust.
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Make a classic American dessert featuring a sweet-tart blackberry filling and a buttery, flaky double crust. This recipe focuses on simple techniques for a perfect, non-soggy pie.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cubed
  • 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 (adjust based on berry sweetness)
  • 1/4 cup cornstarch
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1 large egg, beaten with 1 tablespoon milk (for egg wash)
  • 1 tablespoon coarse sugar for sprinkling

Instructions

  1. Prepare the Pie Dough: 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, cinnamon, and lemon juice. Toss 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. 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. Arrange the dough strips over the filling in a lattice pattern, weaving them over and under each other. Trim the overhang and crimp the top and bottom crust edges together to seal. Chill the assembled pie for 15 minutes.
  6. Bake the Pie: Preheat your oven to 400°F (200°C). Brush the lattice top with the egg wash and sprinkle evenly with coarse sugar. Place the pie on a baking sheet (to catch drips).
  7. Bake for 20 minutes at 400°F. 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: Remove the pie from the oven and let it cool on a wire rack for at least 4 hours before slicing. This cooling time allows the filling to set properly and prevents a soggy bottom.

Notes

  • For the flakiest crust, keep all dough ingredients cold. If your kitchen is warm, chill the flour and butter before starting.
  • If you use frozen berries, 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 homemade blackberry pie warm or at room temperature with a scoop of vanilla ice cream or fresh whipped cream.

Nutrition

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