Description
Enjoy a slice of homemade Blackberry Pie made with plump blackberries and a flaky crust. This simple dessert is perfect for gatherings or a family treat!
Ingredients
Scale
- 2 recipes all butter pie crust, from a package or from scratch
- 1 egg, for eggwash
- 12 tablespoons (170g) cold unsalted butter, diced or grated
- ⅔ cup (133g) granulated sugar
- 1 ½ cups (186g) all-purpose flour
- Pinch salt
- 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
- Roll out two pie crusts into circles of approximately 9-10 inches in diameter. Place one crust in a 9-inch pie plate and chill both the pie plate and crust for at least 30 minutes.
- Remove the rolled out crust, slice it into strips about 1/2-3/4 inch wide, and chill again for 10 minutes.
- Prepare the filling and add it to the chilled pie crust.
- Take the sliced crust and start at one edge of the pie, placing every other strip evenly spaced on top of the pie.
- Fold back every other strip and place the next shortest strip perpendicular to the ones already on the pie. Flatten the folded strips.
- Repeat until all the crust is used, crimping the edges as desired.
- Brush the pie crust with eggwash, sprinkle with sugar, and cover the edges with a pie shield.
- Bake on a cookie sheet for 10 minutes at 425°F, then reduce the temperature to 350°F and bake for an additional 35-45 minutes until the crust begins to turn golden brown.
Notes
If using store-bought pie crust, ensure it’s thawed properly before rolling out.
For best flavor, use ripe blackberries for the filling.
Let the pie cool before slicing to help maintain its shape.
Nutrition
- Serving Size: 1 slice
- Calories: 298
- Sugar: 19g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 60mg