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Old Fashioned Blackberry Pie with Flaky All-Butter Lattice Crust

A close-up of a juicy slice of blackberry pie featuring a deep purple filling and a golden brown lattice crust.
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I am so glad you are here. This recipe shows you how to make a classic, old fashioned blackberry pie with a juicy filling and a foolproof, flaky, all-butter lattice crust. You will learn the technique to avoid a soggy bottom.

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
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • 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 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, form each half into a disk, wrap in plastic, and chill for at least 2 hours.
  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. 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 into an 11-inch circle. Use a sharp knife or pastry wheel to cut the dough into even strips, about 3/4 inch wide.
  5. Fill and Top the Pie: Pour the blackberry filling into the chilled bottom crust. Arrange the dough strips over the filling to create a lattice pattern. Trim the ends of the strips, fold the bottom crust overhang up and over the lattice edges, and crimp the edges to seal.
  6. Chill and Bake: Brush the entire top crust with the egg wash and sprinkle evenly with coarse sugar. Place the pie in the freezer for 15 minutes before baking. Preheat your oven to 400 degrees F (200 degrees C). Place the pie on a baking sheet to catch any drips.
  7. Bake the Pie: Bake at 400 degrees F for 20 minutes. Reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for another 35 to 45 minutes, or until the crust is golden brown and the filling is visibly bubbling thickly. If the edges brown too quickly, cover them loosely with foil.
  8. Cool Completely: Remove the pie from the oven and place it on a wire rack. You must let the pie cool completely, at least 4 hours, before slicing. This step is crucial for the filling to set and avoid a runny slice.

Notes

  • For an all-butter flaky crust, keep all ingredients very cold. If the dough gets warm while you work with it, return it to the refrigerator for 15 minutes.
  • If you use frozen blackberries, do not thaw them first. Add an extra tablespoon of cornstarch to the filling mixture.
  • To prevent a soggy bottom, place the pie on the lowest rack in the oven for the first 20 minutes of baking.

Nutrition

Find it online: https://www.purecookingjoy.com/blackberry-pie-old-fashioned-flaky-crust/

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