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Classic Homemade Blackberry Pie with Flaky Lattice Crust

Close-up of a slice of homemade blackberry pie showing the rich, dark filling and golden lattice crust.
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This recipe guides you through making an old-fashioned blackberry pie featuring a juicy, sweet-tart filling and an all-butter, flaky crust. We include a method to prevent a soggy bottom, making this a showstopper dessert.

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 (adjust based on berry sweetness)
  • 1/4 cup cornstarch (for thickening)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1 large egg, beaten with 1 tablespoon milk (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 cinnamon. Toss lightly until the berries are evenly coated. The cornstarch is your secret to a perfectly set, juicy blackberry filling.
  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 while you prepare the top crust.
  4. Create the Lattice Top: Roll out the second disk of dough. Cut the dough into even strips, about 3/4 inch wide. Weave the strips over the filling in a lattice pattern. Trim the overhang and crimp the top and bottom crust edges together to seal.
  5. Prevent a Soggy Bottom: Place the assembled pie on a baking sheet (to catch drips). Brush the entire lattice top with the egg wash and sprinkle with coarse sugar. Chill the pie for 15 minutes before baking.
  6. Bake the Pie: Preheat your oven to 400°F (200°C). Place the baking sheet with the pie on the lowest rack of the oven. Bake for 20 minutes at 400°F. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 35 to 45 minutes, or until the crust is deep 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 for at least 4 hours, or until the filling is completely set, before slicing. This step is crucial for a non-runny filling.

Notes

  • For an all-butter, flaky pie crust, keep all ingredients very cold. The visible pieces of butter create steam pockets, resulting in flakiness.
  • If you prefer a crumble topping over a lattice crust, skip step 4 and prepare a simple streusel topping using flour, brown sugar, and cold butter.
  • If using frozen berries, do not thaw them first. This helps maintain the structure of the fruit and prevents excess liquid from making your filling watery.

Nutrition

Find it online: https://daisyrecipe.com/blackberry-pie-classic-homemade-lattice-crust/