Description
A comforting homemade blackberry pie with flaky crust and vibrant fruit filling. Balanced sweetness and tartness, perfect for summer gatherings or family desserts.
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, cold and cubed
6–8 tablespoons ice water
6 cups fresh blackberries, rinsed and drained
3/4 cup granulated sugar (adjust to taste, up to 1 cup)
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1 large egg, beaten
1 tablespoon milk or water (for egg wash)
Instructions
In a bowl, combine 2 1/2 cups flour, 1 teaspoon salt, and 1 cup cold butter. Mix until crumbly using a pastry cutter or fork. Add ice water, 1 tablespoon at a time, until dough forms a ball. Divide dough in half. Flatten into disks, wrap in plastic, and chill 30 minutes.
Meanwhile, prepare filling: Toss blackberries, sugar, cornstarch, and lemon juice in a bowl. Let sit 10 minutes while dough chills.
On a floured surface, roll one dough half into a 12-inch circle. Transfer to a 9-inch pie dish, trimming edges and pressing against sides and bottom. Fill with blackberry mixture.
Roll out second dough half. Cover pie with top crust, crimp edges, and cut slits for venting. Brush with egg wash and milk/water mixture.
Bake at 375°F (190°C) for 50-60 minutes or until golden and filling bubbles. Cool completely before slicing.
Notes
Adjust sugar for sweetness of berries.
For gluten-free crust, use gluten-free flour blend.
Chill crust disks for at least 30 minutes to rest the dough.
Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 30
- Cook Time: 55
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 290mg
- Fat: 20g
- Saturated Fat: 15g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 90mg