Description
This blackberry pie is a delicious homemade dessert with a buttery crust and sweet blackberries. Perfect for gatherings, it’s easy to prepare and offers a burst of flavor in every slice!
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 the two pie crusts to approximately 9-10 inches in diameter and place one in a 9-inch pie plate. Chill the plate and crust for at least 30 minutes.
- Remove the rolled pie crust and slice it into strips, about ½-¾ inch wide. Chill for an additional 10 minutes.
- Prepare the filling and add it to the chilled pie crust.
- Take the chilled strips and place every other strip on the pie, spaced evenly apart.
- Fold back every other strip and add the next smallest strip perpendicular to the others, then lay flat.
- Repeat with the remaining strips, folding and adding them until all crust is used. Crimp the edges as desired.
- Brush the crust with eggwash and sprinkle with sugar. Cover edges with a pie shield. Bake on a cookie sheet at 425°F for 10 minutes, then lower to 350°F for 35-45 minutes until the crust starts to brown.
- Preheat oven to 425°F.
Notes
Ensure the butter is cold for the best flaky texture in your crust.
For a sweeter pie, increase the sugar in the filling based on personal preference.
Let the pie cool before slicing to set the filling.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 165mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 70mg