Description
This Blackberry Pie features juicy blackberries and a flaky buttery crust, making it a delightful dessert that’s easy to prepare and perfect for gatherings or a cozy night in.
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 about 9-10 inches in diameter. Place one in a 9-inch pie plate and chill both the pie plate and crust for at least 30 minutes.
- Take the rolled out crust from the refrigerator, slice it into strips about 1/2-3/4 inch wide, and chill for another 10 minutes.
- Prepare the blackberry filling, then add it to the cooled pie crust.
- Using the chilled strips, start placing them evenly on the pie, spacing them as wide as the strip's width.
- Fold back every other strip and place a shorter strip perpendicular to them, then lay the folded strips back flat.
- At the opposite end, fold back the remaining strips and place the next smallest strip parallel to the last one added, repeating the process until all strips are used. Crimp the edges as desired.
- Brush the top crust with eggwash and sprinkle with sugar. Cover the edges with a pie shield, then bake for 10 minutes at 425°F, followed by 35-45 minutes at 350°F until parts of the crust turn golden brown.
Notes
Ensure the pie crust is sufficiently chilled before assembling for a flakier texture.
Using fresh blackberries will enhance the flavor, but frozen can also work if needed.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 14g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 80mg