Blackberry Pie Recipe
This homemade Blackberry Pie combines a light and flakey pie crust with a super juicy, sweet, seasonal blackberry filling for the ultimate summer dessert. Add a scoop of vanilla ice cream for the perfect finish and get ready to make this recipe every single year.
Servings: 8 people
Double Pie Crust Recipe
- 2 ½ cups All-Purpose Flour
- 1 teaspoon Salt
- 8 oz Crisco or butter
- ¼ cup Water cold
Blackberry Pie Filling
- 6 cups Blackberries fresh or frozen
- ⅔ cup Sugar
- 4 Tablespoons Cornstarch ¼ cup if using frozen blackberries
- 2 Tablespoons Lemon Juice
- 2 teaspoons Lemon Zest
- ½ teaspoon Vanilla Extract
- 1 large Egg
- 1 Tablespoon Water
- 1 Tablespoon Sugar
Basic Double Pie Crust
In a large mixing bowl, combine the four and salt.
Add the Crisco (or cold butter) and use your fingers to combine. Once the mixture resembles coarse meal, make a well in the center and add the water.
Carefully bring the flour mixture from the sides of the bowl into the center with the water and gently mix until combined and the flour is all moistened. Do not overmix or knead!
Divide the dough into two even pieces, form them into flat discs, wrap in plastic and let rest in the cooler for about 30 minutes - 1 hour. Note: if you don’t have time, don’t worry about chilling the dough. It’s a good practice, but not 100% necessary with this recipe.
Once the dough has rested, remove from the plastic wrap and transfer to a lightly floured surface. Use a rolling pin, start in the middle of the dough and roll outwards to make a circle. Roll into an evenly thick, round, circle large enough for the dough to hang over your pie plate at least ½".
Carefully line a pie plate with the rolled dough and set aside. Roll the second disc of dough into a large circle about ¼" thick, then cut into ¾" strips using a pizza cutter. Place on a sheet tray and transfer to the cooler while you make your pie filling.
Blackberry Pie Filling
In a small bowl, combine the sugar and cornstarch and whisk together.
In a separate mixing bowl, add the blackberries, lemon juice, lemon zest and vanilla extract and mix together gently. Sprinkle the sugar and cornstarch mixture over the blackberries and toss to coat.
Transfer the pie filling to the prepared pie crust, then create a lattice crust on top of the pie with the reserved dough strips.
Preheat oven to 350 degrees F.
Whisk together 1 whole egg with 1 tablespoon of water, then use a pastry brush to apply the egg wash over the entire crust. Sprinkle with 1 tablespoon of sugar just before baking.
Bake in a preheated 350 degree oven for about 45 minutes - 1 hour, or until the filling is bubbling and thickened and the crust is golden brown. If the edges of the pie become golden before the baking time is complete, cover the edges with strips of aluminum foil and finish baking.
Once the pie has finished baking, remove from the oven and let cool before serving with a scoop of fresh whipped cream or vanilla ice cream. Enjoy!
Calories: 536kcal | Carbohydrates: 62g | Protein: 6g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 4g | Cholesterol: 23mg | Sodium: 304mg | Potassium: 232mg | Fiber: 7g | Sugar: 24g | Vitamin A: 265IU | Vitamin C: 25mg | Calcium: 42mg | Iron: 3mg