• Madison Lambert

Blackberry Pie

Updated: Mar 24

My go to dessert for family dinners, picnics, potlucks, and just because's...


Simply put, this pie is a hit. Every. Damn. Time. When relatives come to town, blackberry pie. When a new neighbor moves in, blackberry pie. Birthdays, blackberry pie. And it's not just because it's so simple to make, folks who know me ask- no actually, demand it be brought to any celebration. And now you can be the hit of your parties with this recipe!


I know, I know, making your own crust can seem daunting. But once you go homemade, you never go back. You can even make it a day or two ahead of time if you're a busy bee like most of us. The only crucial thing to remember is TEMPERATURE MATTERS when dealing with any kind of dough. The ingredients for this crust need to be ice cold, otherwise you'll end up with a sticky, greasy mess.

What the crust may lack in ease, the filling most certainly makes up for. It's one bowl, a measuring spoon, and you're done. Now let's get on with the recipe already....

 

Yield: 1 pie

Crust: 15 minutes, plus 1 hour chilling time

Filling: 5 minutes

Baking: 45-60 minutes

Total time: 2 hours 20 minutes

 

Ingredients


Crust:

  • 2½ cups all purpose flour

  • 1 tsp salt (add 1 tsp if using unsalted butter)

  • 2 sticks cold salted butter, cubed

  • ½ -¾ cup ice cold water

  • 1 egg (egg wash)

Filling:

  • 3 packages blackberries

  • 1 package raspberries

  • ½ -¾ cup sugar (depending on sweetness of berries)

  • Juice of 1/2 a lemon

  • Zest of 1 lemon

  • ½ tsp cinnamon

  • 6 TBS cornstarch

 

Directions


Crust:

  1. In a large mixing bowl, combine flour and salt.

  2. Cube cold butter and add to dry mixture. Using your fingers press the cubes into flat sheets, incorporating them into the flour.

  3. Once the butter is incorporated, drizzle in your ice water a little bit at a time, just until the dough comes together.

  4. Pour onto a floured surface (clean counter top or cutting board) and kneed until you have a cohesive dough that isn't sticky. Form into a disk, cut in half, wrap both pieces in plastic, and store in the fridge for at least 1 hour.

  5. While the dough is chilling, combine the berries, sugar, lemon zest and juice, cinnamon, and cornstarch. Stir and let sit 10-15 minutes.

  6. Preheat oven to 400 degrees.

  7. After an hour, remove dough from fridge, unwrap, and begin rolling out on a floured surface. Roll out both pieces to about 1/8 of an inch.

  8. Place the bottom crust in the pie pan and trim the edge, leaving 1 inch excess. Pour filling into pan.

  9. For the top crust, cut into 1½-2 inch wide strips, and create a lattice design atop the berries.

  10. Tuck the excess edge of the top and bottom crust into the pan, and using a fork, gently press down on the edges making a crimped seal.

  11. Combine 1 beaten egg with a ½ tsp of water and with a pastry brush, brush atop the lattice design. This will ensure a beautiful golden brown color.

  12. Place in the oven and bake until crust is brown (45-60 minutes). It is crucial to bake long enough for the internal temperature to reach 175 degrees in order for the filling to set up.

  13. Remove from oven, let cool, and serve with vanilla ice cream.


Enjoy the video down below to see just how the magic happens!




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