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Classic Homemade Blackberry Pie with Foolproof Flaky Lattice Crust

A close-up of a juicy slice of blackberry pie featuring a rich, dark filling and a golden, flaky lattice crust.
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Master the art of the perfect homemade blackberry pie. This recipe delivers a juicy, sweet-tart filling and an all-butter, flaky double crust that guarantees no soggy bottom. This is your new favorite Old Fashioned Blackberry 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 cut into 1/2-inch 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 fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 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.
  2. Gradually add the ice water, one tablespoon at a time, mixing gently with a fork 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.
  3. Prepare the Filling: In a separate bowl, gently combine the blackberries, granulated sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Toss lightly until the berries are evenly coated. 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. Place the pie plate in the refrigerator.
  5. Roll the Top Crust: Roll out the second disk of dough. Cut into strips for a lattice top or leave whole for a solid top. If making a lattice, cut strips about 3/4-inch wide. Chill the strips or top crust while you fill the pie.
  6. Fill the Pie: Pour the blackberry filling into the chilled bottom crust. Dot the top of the filling with a few small pieces of leftover cold butter, if desired, for extra richness.
  7. Create the Lattice Top: Weave the dough strips over the filling to create a lattice pattern, or place the solid top crust over the filling. Trim the edges of the top crust and crimp the top and bottom crusts together to seal. Cut several slits in a solid top crust for steam to escape.
  8. Chill and Bake: Brush the top crust or lattice with the egg wash mixture and sprinkle evenly with coarse sugar. Place the pie in the freezer for 15 minutes before baking to help prevent a soggy bottom. Preheat your oven to 400°F (200°C).
  9. Bake the Pie: Place the pie on a baking sheet (to catch drips). Bake at 400°F (200°C) for 20 minutes. 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 strips.
  10. Cool Completely: Remove the pie from the oven and place it on a wire rack. You must let this American classic dessert cool for at least 4 hours, or until the filling is completely set, before slicing. This step is key for a non-runny slice.

Notes

  • For the flakiest crust, keep all your dough ingredients, especially the butter, very cold. Handle the dough as little as possible.
  • If using frozen blackberries, do not thaw them first; use them directly in the recipe to prevent excess liquid release.
  • To prevent a soggy bottom, bake the pie on the lowest rack of your oven for the first 20 minutes, or place a preheated pizza stone underneath the pie plate.
  • Serve this Old Fashioned Blackberry Pie warm with a scoop of high-quality vanilla ice cream or fresh whipped cream.

Nutrition

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