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Classic Homemade Blackberry Pie with Flaky Lattice Crust

A close-up of a juicy slice of blackberry pie featuring a golden lattice crust and glistening, deep purple filling.
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Follow this straightforward recipe for an old-fashioned blackberry pie featuring a sweet and tart, juicy filling and a buttery, flaky pie crust, perfect for a summer dessert.

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
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 large egg, beaten (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.
  2. Divide the dough in half, form each half into a disk, wrap in plastic, and chill for at least 1 hour.
  3. Prepare the Filling: In a separate bowl, gently combine the blackberries, granulated sugar, cornstarch, lemon juice, and lemon zest. Set aside while you roll out the bottom crust.
  4. 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, and refrigerate.
  5. Create the Lattice Top: Roll out the second disk of dough into an 11-inch circle. Cut the dough into 1-inch wide strips. Weave the strips over the filling in a lattice pattern. Trim the strips and crimp the top and bottom crust edges together to seal.
  6. Chill the assembled pie for 15 minutes before baking. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  7. Brush the lattice top with the beaten egg wash and sprinkle evenly with coarse sugar.
  8. Bake the Pie: Place the pie on a baking sheet to catch any drips. Bake at 400 degrees Fahrenheit for 15 minutes.
  9. Reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) and continue baking for 40 to 50 minutes, or until the crust is golden brown and the filling is bubbly and thick. If the edges brown too quickly, cover them loosely with foil strips.
  10. Cool Completely: Remove the pie from the oven. Let the **ultimate blackberry pie** cool on a wire rack for at least 4 hours before slicing. This cooling period allows the filling to set properly for a juicy slice.

Notes

  • If you use frozen blackberries, do not thaw them first; use them directly in the recipe.
  • For an extra flaky pie crust, keep all ingredients, including your hands, as cold as possible during mixing.
  • Serve this **classic dessert** warm or at room temperature with vanilla ice cream.

Nutrition

Find it online: https://dishicious.com/blackberry-pie-recipe-easy-classic/