Description
Enjoy a homemade blackberry pie filled with juicy blackberries, a buttery crust, and hints of cinnamon. It’s a delightful dessert that brings comfort and flavor, perfect for gatherings or a sweet treat after meals!
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
- â…” cup (133g) granulated sugar
- 1 ½ cups (186g) all-purpose flour
- Pinch salt
- 5 cups blackberries, about 24 ounces or 650g
- â…” 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 to circles about 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 pie crust from the refrigerator and slice into strips, approximately ½-¾ inch wide. Chill these strips for another 10 minutes.
- Prepare the filling and pour it into the chilled pie crust.
- Using every other strip from the sliced crust, start placing them equally spaced across the pie.
- Fold back every other strip and lay a perpendicular strip across them, then lay the folded strips flat again.
- Repeat the previous step until the pie is completely covered with crust. Crimp the edges as desired.
- Brush the crust with eggwash and sprinkle sugar on top. Cover the edges with a pie shield.
- Bake on a cookie sheet at 425°F for 10 minutes. Then reduce the temperature to 350°F and bake for an additional 35-45 minutes until the crust is starting to turn golden brown.
Notes
For a thicker filling, let the blackberry pie cool before cutting into it.
Serve with whipped cream or vanilla ice cream for a delightful dessert experience.
Store leftovers in the refrigerator for up to four days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 40mg