Description
This Blackberry Pie offers a deliciously sweet and tart filling combined with a flaky crust, making it a delightful treat for family gatherings or a cozy dessert at home.
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 with approximately 9-10 inch diameter. Place one crust in a 9 inch pie plate and chill both for at least 30 minutes.
- Remove the rolled crust and slice it into strips about 1/2-3/4 inch wide. Chill for an extra 10 minutes.
- Prepare the filling, then add it to the chilled pie crust.
- Take the chilled sliced crust and start arranging the strips equally spaced on top of the pie.
- Fold back every other strip, then place a remaining strip perpendicular to them and flatten.
- Fold back the remaining strips and add the next smallest strip parallel to the last one, then flatten again.
- Repeat this process until all strips are arranged on the pie, crimping the edges as desired.
- Brush with eggwash, sprinkle sugar, and cover edges with a pie shield. Bake at 425°F for 10 minutes, then reduce to 350°F and bake for 35-45 minutes until the crust starts to turn golden.
Notes
Chilling the dough helps prevent shrinkage during baking.
You can adjust the sugar level according to the sweetness of the blackberries.
Always check the pie during the last 10 minutes of baking to avoid burning.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 60mg