Blackberry Pie Recipe
This blackberry pie is one of my family favorite recipes. The lattice-top is really easy to do using the how-to photo tutorial! Or use a crumble topping on top instead!
Servings: 10 servings
Cost: $10
Ingredients
For Lattice or Double Crust Pie
- 2 recipes all butter pie crust from a package or from scratch
- 1 egg for eggwash
For Crumble Topping Pie
- 1 recipe all butter pie crust from a package or from scratch
- 12 tablespoons (170g) cold unsalted butter , diced or grated
- ⅔ cup (133g) granulated sugar
- 1 ½ cups (186g) all-purpose flour
- Pinch salt
For Blackberry Pie Filling
- 5 cups blackberries (about 24 ounces or 650g)
- ⅔ cup (133g) granulated sugar plus more for sprinkling
- 1 tablespoon lemon juice
- ¼ teaspoon ground cinnamon
- 4 tablespoons (30g) cornstarch
Instructions
Lattice Pie Instructions
- Roll out your two pie crusts into circles with approximately 9-10” diameter. Place one pie crust in your 9” pie plate (standard size, not deep dish). Chill both the pie plate and the rolled out pie crust for at least 30 minutes.
- Remove the rolled out pie crust from the refrigerator. Slice it into strips, about 1/2-3/4” per strip. Chill for 10 more minutes.
- Make filling (see below). Add to chilled pie crust.
- Remove the sliced crust from the refrigerator. Starting at one edge of the pie, use every other strip from the cut slices and place them equally distant from each other on your pie (space them about the same distance as the width of each strip).
- Starting at one end of the pie, fold back every other strip and place the shortest remaining strip perpendicular to the strips already on the pie. Lay the folded strips flat.
- Now, working at the opposite end of the pie, fold back the strips you didn’t fold back the first time. Take the next smallest strip of crust and place it parallel to the strip you just put down. Re-lay the folded strips flat.
- Continue this process until all the crust has been used. Crimp the edges of the pie as desired.
- Brush the crust with eggwash and sprinkle sugar on top. Cover the edges with a pie shield. Bake on a cookie sheet (in case of spillover) for 10 minutes at 425°F then reduce the oven temperature to 350°F for an additional 35-45 minutes until the crust starts to turn golden brown. It won’t get fully golden but some parts will start to turn.
- Preheat oven to 425°F.
Crumble Topped Pie Instructions
- Roll out your pie crust into a circle with approximately 9-10” diameter. Place pie crust in a 9” pie plate (standard size, not deep dish). Chill for at least 30 minutes.
- Add sugar, flour and salt for crumble into a large bowl. Whisk to combine. Add the cold diced or grated butter and use a pastry blender to cut in the butter until it forms small crumbs.
- Remove chilled pie crust from the refrigerator. Add filling (see below). Top with crumble and cover the edges with a pie shield. Bake on an cookie sheet (in case of spillover) for 10 minutes at 425°F then reduce the oven temperature to 350°F for an additional 35-45 minutes until the crust starts to turn golden brown.
How to make Blackberry Pie Filling
- Mix the berries, sugar, lemon juice, cinnamon, and cornstarch in a medium bowl. Toss with your hands. Make sure your berries are thawed and drained before using them so your pie isn’t too liquidy.
- Immediately place the filling into chilled pie crust, top and bake as directed above.
- Cool completely before slicing. To help the pie not run, it’s best to chill the cooled pie for a few hours before cutting.
- Serve with ice cream and/or whipped cream, for garnish.
Video
Notes
- Frozen Berries: Thaw completely and drain of all excess moisture before using in pie.
- Be sure to add the berries at the last minute before baking.
- Always bake on a cookie sheet in case of spillover.
- I like using a pie crust shield so the outer crust doesn't get too brown.
- See my entire post about making crumble topping for more details.
Nutrition
Serving: 1serving | Calories: 102kcal | Carbohydrates: 23g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 8mg | Potassium: 123mg | Fiber: 4g | Sugar: 17g | Vitamin A: 178IU | Vitamin C: 16mg | Calcium: 23mg | Iron: 1mg
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