Description
This classic American Blackberry Pie recipe features a buttery, flaky crust with two variations: a traditional lattice crust or a delicious crumble topping. The pie filling is bursting with fresh blackberries, sweetened and thickened perfectly with sugar, lemon juice, cinnamon, and cornstarch. Baked to golden perfection, this dessert is ideal for serving with ice cream or whipped cream for a comforting and delightful treat.
Ingredients
Scale
Pie Crust
- 2 recipes all butter pie crust from a package or from scratch (for lattice or double crust pie)
- 1 recipe all butter pie crust from a package or from scratch (for crumble topping pie)
- 1 egg for eggwash
Crumble Topping
- 12 tablespoons (170g) cold unsalted butter, diced or grated
- 2/3 cup (133g) granulated sugar
- 1 1/2 cups (186g) all-purpose flour
- Pinch salt
Blackberry Pie Filling
- 5 cups blackberries (about 24 ounces or 650g)
- 2/3 cup (133g) granulated sugar plus more for sprinkling
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon
- 4 tablespoons (30g) cornstarch
Instructions
- Prepare the Pie Crust: Roll out your pie crust(s) into circles approximately 9-10 inches in diameter. For the lattice or double crust pie, prepare two crusts; for the crumble topping pie, prepare one crust. Place the crust(s) into a 9-inch standard pie plate and chill for at least 30 minutes.
- Slice Crust for Lattice: For lattice pie, remove the top crust from the refrigerator and slice into strips about 1/2 to 3/4 inch wide. Chill these strips for 10 more minutes before assembling.
- Make the Blackberry Pie Filling: In a medium bowl, combine blackberries, sugar, lemon juice, cinnamon, and cornstarch. Toss with your hands to coat the berries evenly. Ensure berries are thawed and drained if using frozen, so the filling is not too liquidy.
- Assemble Lattice Pie: Pour the pie filling into the chilled bottom crust. Lay out every other strip of the sliced crust evenly across the pie. Fold back alternate strips and place the shortest remaining strip perpendicular to them, then unfold the folded strips. Repeat this woven crisscross pattern across the pie. Crimp the edges of the crust as desired. Brush with egg wash and sprinkle additional sugar on top. Cover edges with a pie shield.
- Assemble Crumble Topped Pie: In a large bowl, whisk sugar, flour, and salt for the crumble topping. Cut in the cold butter using a pastry blender until the mixture resembles coarse crumbs. Pour the prepared blackberry filling into the chilled crust. Sprinkle the crumble topping evenly over the filling. Cover edges with a pie shield.
- Bake the Pie: Place the assembled pie on a cookie sheet to catch any spillover. Bake initially at 425°F (220°C) for 10 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35-45 minutes until the crust starts to turn golden brown. Some parts may not become fully golden but will show golden edges.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely to set the filling. For best results and to avoid a runny slice, chill the pie for a few hours before cutting. Serve with ice cream or whipped cream if desired.
Notes
- Use frozen berries only if they are thawed completely and drained of all excess moisture to avoid soggy filling.
- Add the berry filling right before baking to maintain fresh flavors and proper thickness.
- Always bake the pie on a cookie sheet to catch any filling spillover and prevent oven mess.
- A pie crust shield is recommended to protect the edges of the crust from over-browning or burning during the baking process.
Nutrition
- Serving Size: 1 slice (1/10th of pie)
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 45 mg
