Description
A restaurant-quality Blackberry Pie with a perfect balance of sweet and tart flavors, featuring a golden crust and fresh blackberry filling. Easy to assemble with lattice topping for an elegant finish.
Ingredients
1 1/2 cups all-purpose flour
3/4 cup sugar (plus 2 tbsp for topping)
3 tbsp cornstarch
4 cups fresh blackberries
2 tbsp melted butter (for topping)
1/2 cup chilled water (for dough, if needed)
1 tbsp flour (optional, to prevent shrinkage)
Instructions
Chill homemade dough for at least 30 minutes
Roll dough to 1/8-inch thickness and cut into strips for lattice
Combine 4 cups fresh blackberries and 3/4 cup sugar in a bowl, mixing gently
Add 3 tbsp cornstarch to the fruit mixture and stir until evenly distributed
Line a 9-inch pie dish with rolled dough (blind bake optional, see notes)
Evenly layer blackberry filling into the crust
Create hexagonal lattice patterns by weaving dough strips over the filling
Brush lattice with melted butter and sprinkle with 2 tbsp sugar
Bake at 375°F (190°C) for 40 minutes, rotating halfway for even browning
Cool completely before slicing to set filling
Notes
Use pie weights during blind baking to prevent shell expansion
Brush cooled pie with melted butter before refrigerating for extra crust flakiness
Test doneness with an instant-read thermometer (180°F center)
Chill dough between rolling to maintain flakiness
Overcooking causes berry disintegration: reduce time by 5 minutes if needed
Under-ripe berries lack flavor: wait until fully aromatic
Prevent sogginess by blind baking crust with parchment paper and weights
Adjust sugar to taste (blackberries are naturally tart)
Gluten-free option: use 1:1 baking flour for crust and arrowroot instead of cornstarch
Consider coconut sugar for lower GI
- Prep Time: 15
- Cook Time: 40
- Method: Baking
- Cuisine: American