Description
A classic American blackberry pie recipe featuring buttery all-butter pie crust with options for a traditional lattice top or a sweet crumble topping. Filled with fresh blackberries combined with sugar, lemon juice, cinnamon, and cornstarch for the perfect balance of sweet and tart. This pie is baked to golden perfection, ideal for serving with ice cream or whipped cream.
Ingredients
Scale
For Lattice or Double Crust Pie
- 2 recipes all butter pie crust (from a package or from scratch)
- 1 egg (for eggwash)
For Crumble Topping Pie
- 1 recipe all butter pie crust (from a package or from scratch)
- 12 tablespoons (170g) cold unsalted butter, diced or grated
- ⅔ cup (133g) granulated sugar
- 1 ½ cups (186g) all-purpose flour
- Pinch salt
For Blackberry Pie Filling
- 5 cups blackberries (about 24 ounces or 650g), thawed and drained if frozen
- ⅔ cup (133g) granulated sugar, plus more for sprinkling
- 1 tablespoon lemon juice
- ¼ teaspoon ground cinnamon
- 4 tablespoons (30g) cornstarch
Instructions
- Prepare pie crust: Roll out the pie crust(s) into circles about 9-10 inches in diameter. For lattice topping, roll out two crusts and chill both the crusts and pie plate for at least 30 minutes. For crumble topping, roll out one crust and chill it in the pie plate for 30 minutes.
- Make blackberry filling: In a medium bowl, combine blackberries, sugar, lemon juice, cinnamon, and cornstarch. Toss gently with your hands ensuring berries are thawed and drained to prevent excess liquid.
- Assemble lattice pie: Remove chilled crust from fridge and cut into 1/2 to 3/4 inch strips. Chill these strips again for 10 minutes. Add filling to chilled bottom crust. Lay out every other strip across the pie. Fold back alternate strips and place a perpendicular strip of crust, then unfold strips. Repeat weaving strips until the lattice is complete. Crimp edges as desired. Brush with eggwash and sprinkle sugar on top. Cover edges with pie shield.
- Assemble crumble topping pie: In a bowl, mix sugar, flour, and salt for the crumble. Cut in cold butter until mixture forms small crumbs. Add filling into the chilled crust, then evenly sprinkle crumble topping over filling. Cover edges with pie shield.
- Bake pie: Place assembled pie on a cookie sheet. Preheat oven to 425°F (218°C). Bake for 10 minutes at 425°F, then reduce temperature to 350°F (177°C) and bake for an additional 35 to 45 minutes until crust edges begin to turn golden brown but are not fully golden.
- Cool and serve: Allow pie to cool completely before slicing. For best results and firmer filling, chill pie for a few hours before serving. Garnish with ice cream or whipped cream as desired.
Notes
- Frozen berries should be fully thawed and drained of excess moisture to avoid a runny pie.
- Add the berry filling to the crust at the last minute before baking to preserve texture.
- Always bake the pie on a cookie sheet to catch any spillover during baking.
- Using a pie crust shield helps prevent the outer edges of the crust from over-browning.
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 45mg
