Blackberry Pie
Sweet, juicy blackberry pie is made from scratch and the perfect pie for when fresh berries are in season (but it works with frozen berries too). With flaky pastry and a scoop of vanilla ice cream - it's the perfect blackberry pie recipe.
Servings 10 slices
Ingredients
Pie Crust (Or use your favorite double crust recipe, or store bought)
- 2 ½ cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ cup unsalted butter , cold
- ½ cup shortening
- 6-8 tablespoons ice water
Blackberry Pie Filling
- 5 cups blackberries*
- ¾ cup granulated sugar
- ¼ cup cornstarch , use 2 extra tablespoons if using frozen berries
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon cinnamon
Egg Wash
- 1 large egg
- 2 teaspoons milk
Instructions
Pie Crust
- In a medium bowl whisk together the flour, sugar and salt.
- Cut the butter into small pieces.
- Cut the butter and shortening into the flour mixture using a pastry blender or 2 forks & your fingers. Work it in until all the butter & shortening are in small pieces, smaller than a pea.
- Using a rubber spatula, gently stir the water in 1 tablespoon at a time until the mixture begins to form into a dough.
- Form the dough into a ball, ensuring to include all the flour from the bottom of the bowl.
- Divide the dough in half, then form each half into a round disc shape about½ - 1 inch thick.
- Wrap each disc in plastic wrap and refrigerate for at least 3 hours or up to 4 days.
Blackberry Pie Filling
- Add the blackberries, cornstarch, sugar, lemon zest, lemon juice and cinnamon to a large bowl.
- Stir together until the blackberries are evenly coated.
Assemble the Pie
- Preheat the oven to 400F degrees.
- Take the pie dough out of the fridge. Let it warm up for 10-15 minutes.
- On a very well floured surface using a floured rolling pin, roll out 1 disc of pie dough into a circle about 12 inches (30 cm) in diameter.
- Roll the dough up onto your rolling pin, then transfer the dough to a 9-inch pie plate.
- Spoon the blackberry pie filling into the pie dough using a slotted spoon. Do not add the liquid from the bottom of your bowl.
- Roll out the second disc of pie dough on your floured surface. If making a double crust: Transfer the dough to the top of the pie. Trim excess crust from the edges, fold over the edges, and crimp the edges. Use a sharp knife to cut an X-shape in the center. If making a lattice-topped pie: After rolling out the second disc, cut it into strips about ½ - ¾ inch thick using a pizza knife or sharp knife. Place 4-5 strips vertically on top of the pie, then weave 4-5 strips through horizontally, alternating between going over & under. Cut the excess off the edges, then fold the edges over and crimp them with your fingers.
- In a small bowl whisk together the egg and milk for the egg wash. Brush the egg wash on top of the pie.
- Bake in the preheated oven for 20 minutes at 400F, then turn the oven down to 375F and continue baking for 30 minutes. If the pie starts to brown but it's still early in the bake time, cover with tinfoil and continue baking.
- Cool the pie fully, and let to rest for at least 3 hours before slicing into it.
Notes
*Fresh or frozen berries. If using frozen berries, thaw first. Then drain the excess liquid and blot with a paper towel.
Store leftovers in the fridge.