Description
This classic homemade Blackberry Pie features a flaky, buttery crust filled with juicy, sweet-tart blackberries mixed with lemon zest and juice for a bright flavor. Perfectly baked to a golden brown with a beautiful lattice topping, this pie is a delightful dessert for any occasion.
Ingredients
Pie Crust
- 2 (9-inch) pie crusts (homemade or store-bought)
Filling
- 6 cups fresh blackberries
- 7 tablespoons all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- Zest of 1 lemon
Egg Wash
- 1 large egg
- 1 tablespoon water
Topping
- 1 tablespoon granulated sugar (optional, for sprinkling on top)
Instructions
- Prepare Egg Wash: In a small bowl, whisk together 1 large egg and 1 tablespoon water until well combined. Set aside for brushing the crust.
- Preheat Oven: Preheat your oven to 425°F (220°C). Line the oven shelf or a large baking pan with aluminum foil to catch any drips from the pie during baking.
- Make Filling: In a large bowl, combine 6 cups fresh blackberries, 7 tablespoons all-purpose flour, 1 cup granulated sugar, 1 tablespoon lemon juice, and zest of 1 lemon. Gently fold until the berries are evenly coated with the mixture. Set aside.
- Prepare Bottom Crust: On a lightly floured surface, roll out one 9-inch pie crust into a 12-inch circle. Fold it in half, transfer to a 9-inch pie plate, then unfold and press the dough to fit the bottom and sides evenly.
- Brush Bottom Crust: Using a pastry brush, apply a thin layer of the egg wash on the bottom and sides of the crust to help seal and add color.
- Add Filling: Pour the blackberry filling into the crust, spreading it evenly with a spatula to fill the bottom completely.
- Prepare Top Crust: Roll the second pie crust into about a 10-inch circle on a lightly floured surface. Fold it in half to form a seam, then place it carefully over the blackberry filling. Unfold it gently and press the edges to align with the bottom crust.
- Trim and Seal Edges: Use a paring knife to cut off excess dough, leaving about a ½ inch overhang. Fold this overhang underneath the bottom crust edge, tucking it neatly. Crimp or pinch the edges together to seal the pie.
- Vent the Pie: Cut several small slits in the top crust to allow steam to escape during baking.
- Apply Egg Wash on Top: Brush the top crust with the remaining egg wash. Optionally, sprinkle 1 tablespoon granulated sugar on top for extra sweetness and texture.
- Bake at High Temperature: Place the pie on the prepared oven shelf or pan and bake at 425°F for 20 minutes to set the crust and start the filling bubbling.
- Reduce Temperature and Continue Baking: Lower oven temperature to 375°F (190°C) and bake for an additional 45 minutes, or until the crust is golden brown and the filling is bubbling actively.
- Cool: Remove the pie from the oven and allow it to cool completely on a wire rack. Cooling helps the filling set for clean slicing.
- Store: Cover the cooled pie with plastic wrap and refrigerate for up to 3 days for best freshness.
Notes
- Use fresh blackberries for the best flavor and texture; frozen berries may release too much liquid and make the pie filling watery.
- Make sure to line the oven shelf or a baking pan with foil to catch any juice that may bubble over during baking.
- The egg wash helps to create a beautiful golden crust and seals the pie edges for a crisp finish.
- Letting the pie cool completely before slicing ensures the filling is set and prevents it from running.
- You can add a lattice crust or decorative cutouts instead of a full top crust if desired.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
