Blackberry Pie
intro
Juicy, tart-sweet blackberries baked in a flaky buttery double crust, this timeless pie bursts with bright, fresh summer fruit flavor in every slice.
Ingredients
Steps
Prepare flaky pie crust
In a large mixing bowl, combine 360g all-purpose flour and 3/4 teaspoon fine sea salt. Add 212g of the cold cubed unsalted butter, and use your fingertips to rub butter into the flour until the mixture forms coarse, pea-sized crumbs. Drizzle in 120ml ice water 1 tablespoon at a time, mixing gently with a fork until the dough just clumps together. Split the dough into two uneven discs (one 1/3 larger for the bottom crust), wrap tightly in plastic wrap, and chill in the refrigerator for 30 minutes.
Mix blackberry filling
While the crust chills, in a separate large bowl, combine 680g rinsed, thoroughly dried fresh blackberries, 150g granulated sugar, 30g cornstarch, 15ml fresh lemon juice, 1 teaspoon lemon zest, 1/4 teaspoon ground cinnamon, and the remaining 1/4 teaspoon fine sea salt. Toss very gently until all berries are evenly coated, taking care not to mash the fruit, then let rest for 10 minutes to allow natural juices to release.
Line pie dish with crust
Preheat your oven to 200°C (400°F). Roll the larger chilled dough disc on a lightly floured work surface to a 30cm (12-inch) circle that is 3mm thick. Gently lift and drape the dough over a 23cm (9-inch) ceramic pie dish, pressing it firmly into the bottom and up the sides of the dish, leaving a 2.5cm (1-inch) dough overhang around the rim. Trim any ragged excess dough with kitchen shears.
Assemble the filled pie
Pour the rested blackberry filling and all its accumulated juices into the dough-lined dish, spreading it into an even layer. Dot the top of the fruit with the remaining 14g cold cubed unsalted butter. Roll the smaller chilled dough disc to a 28cm (11-inch) circle of matching 3mm thickness, drape it over the filling, and trim excess dough to align with the bottom crust overhang. Crimp the two crust edges together tightly to seal, then cut 4 evenly spaced 2cm slits in the top crust to vent steam during baking.
Bake until golden bubbly
Brush the entire top crust and crimped edges evenly with the beaten egg, then sprinkle with 12g coarse sanding sugar. Place the pie on a rimmed baking sheet to catch any bubbling drips, then bake at 200°C (400°F) for 25 minutes. Reduce the oven temperature to 190°C (375°F) and bake for an additional 25-30 minutes, until the crust is deep golden brown and filling bubbles vigorously through the vent slits.
Cool fully before serving
Transfer the baked pie from the oven to a wire cooling rack, and let it rest undisturbed for 2 full hours at room temperature to allow the filling to set completely. Do not slice early, as hot filling will be runny and not hold its shape.
Tips
2.If the crimped pie edges start to darken too quickly during baking, wrap them in a narrow strip of aluminum foil halfway through the bake time to prevent burning while the filling finishes cooking.
3.If using frozen blackberries instead of fresh, do not thaw them before tossing with filling ingredients; adding frozen berries directly prevents excess juice release that can make the bottom crust soggy.
OMG, I made this for our family Labor Day cookout and people were going back for seconds and thirds! The crust was perfectly flaky, the blackberry filling wasn't too sweet, just the right amount of tart. My 7 year old asked if we can have this every Sunday for dessert, that's how good it is.
Game changer! I’ve tried so many blackberry pie recipes that turn out soupy or have a tough crust, but this one nailed it. I brought it to my church potluck last week and three people asked for the recipe before we even finished the first slice.
Solid recipe, though I will say if you’re picking wild blackberries like I did, you might want to bump the sugar up just a smidge — wild ones are extra tart! The crust instructions were super easy to follow even for a medium-skill baker like me.
Wait, I burned the edges of my crust the first time I made this 😅 any tips for avoiding that next time? The filling was SO good even with the slightly crispy edges, my roommates still demolished the whole thing in 10 minutes.
Made this for my friend’s backyard BBQ and it stole the show! I added a tiny bit of lemon zest to the filling like my grandma used to do and it paired so perfectly with the sweet berries. 10/10 will be making this again all blackberry season.
My kids loved it! I was worried they’d turn their noses up at a fruit pie since they usually beg for chocolate, but they ate every last bite and even asked for whipped cream on top (obviously I said yes). The cook time was exactly as listed, no surprises which I appreciate as a busy dad.
I swapped the regular all-purpose flour for a 1:1 gluten free flour blend for the crust and it turned out amazing! I was worried the texture would be off but it was just as flaky as the regular version, even my gluten-eating husband couldn’t tell the difference.
Full transparency, this is the first pie I’ve ever made from scratch, and I was so intimidated by the medium difficulty rating! But the step by step instructions were so clear, it came out looking like it came from a bakery. My roommate thought I bought it from the farmers market, lol.
Wait, has anyone tried making this ahead and freezing it before baking? I want to prep a couple pies for quick weeknight desserts this fall but I don’t want to mess up the filling texture. I tested a slice after making it fresh and it was SO good, by far the best blackberry pie I’ve ever had.
I made this last night to have after our Sunday family dinner and it was perfect. I paired it with vanilla bean ice cream and it was the ideal end to the weekend. The balance of tart and sweet is exactly what I look for in a blackberry pie, no notes!