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Classic Homemade Blackberry Pie with Flaky Lattice Crust

A freshly baked blackberry pie with a golden, flaky lattice crust and bubbling dark berry filling.
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Make an old-fashioned blackberry pie from scratch featuring a sweet-tart filling and a buttery, flaky double crust. This recipe works well with fresh or frozen berries.

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 (adjust based on berry sweetness)
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon ground cinnamon
  • 1 large egg, beaten with 1 tablespoon milk (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, cubed 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 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, lemon zest, and cinnamon. Mix until the berries are evenly coated. If using frozen berries, do not thaw them first.
  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 while you prepare the top crust.
  5. Create the Lattice Top: Roll out the second disk of dough. Cut the dough into even strips (about 3/4 inch wide). Weave the strips over the filling to create a lattice pattern. Trim the strips and crimp the edges of the top and bottom crusts together to seal.
  6. Chill and Bake: Brush the lattice top 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.
  7. Bake the pie 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.
  8. Cool Completely: Let the blackberry pie cool on a wire rack for at least 3 to 4 hours before slicing. This allows the filling to set properly.

Notes

  • For the flakiest crust, keep all ingredients, especially the butter and water, very cold.
  • If you notice the filling is not thickening enough after cooling, you can briefly return the pie to the oven for 5-10 minutes.
  • Serve this classic American dessert warm with vanilla ice cream or fresh whipped cream.

Nutrition

Find it online: https://miameal.com/blackberry-pie-classic-homemade-lattice-crust/