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Perfect Fresh Blackberry Pie Recipe with Easy Lattice Crust Tutorial

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A comforting and delicious fresh blackberry pie featuring a flaky, buttery lattice crust and a perfectly balanced tart-sweet filling with lemon zest.

Ingredients

Scale
  • 4 cups fresh blackberries (about 600 grams)
  • 3/4 cup granulated sugar (150 grams)
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon ground cinnamon (optional)
  • Pinch of salt
  • 2 1/2 cups all-purpose flour (312 grams)
  • 1 teaspoon salt
  • 1 tablespoon sugar (optional)
  • 1 cup (2 sticks) unsalted butter, cold and cubed (226 grams)
  • 6–8 tablespoons ice water (90–120 ml)
  • 1 egg, beaten (for egg wash)
  • Coarse sugar, for sprinkling (optional)

Instructions

  1. In a large bowl, whisk together 2 1/2 cups flour, salt, and sugar. Add the cold, cubed butter. Use a pastry blender or food processor to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces. Work quickly to keep the butter cold.
  2. Sprinkle 6 tablespoons of ice water over the mixture and gently mix with a fork. Add more water, one tablespoon at a time, only until the dough just holds together when pressed. Avoid overworking. The dough should be shaggy but cohesive.
  3. Split the dough into two equal parts. Flatten each into a disc, wrap in plastic wrap, and chill in the fridge for at least 1 hour.
  4. In a medium bowl, combine the blackberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon (if using), and salt. Toss gently to coat, but don’t mash the berries. Set aside while the dough chills.
  5. Preheat oven to 400°F (200°C).
  6. On a lightly floured surface, roll one dough disc into a 12-inch circle. Transfer it carefully to a 9-inch pie dish, letting the edges hang over slightly. Trim if necessary.
  7. Pour the blackberry mixture into the crust, spreading evenly. The filling should mound slightly in the center.
  8. Roll out the second dough disc into a 12-inch circle. Using a sharp knife or pizza cutter, slice into 3/4-inch wide strips. Chill dough briefly if sticky.
  9. Lay half the strips parallel across the pie, spaced evenly. Fold back every other strip halfway, then lay a strip perpendicular. Unfold the strips over the new piece, then fold back the alternating strips and place another strip perpendicular. Repeat until the lattice is complete.
  10. Trim the lattice and bottom crust edges to align with the pie dish rim. Press edges together and crimp with fingers or a fork to seal. Chill the pie for 15 minutes before baking.
  11. Brush the lattice and edges with beaten egg. Sprinkle with coarse sugar if desired.
  12. Place the pie on a baking sheet to catch drips. Bake at 400°F (200°C) for 20 minutes, then reduce oven temperature to 350°F (175°C) and bake for another 30-35 minutes, or until the crust is golden and filling is bubbling. Cover edges with foil if browning too quickly.
  13. Let the pie cool completely on a wire rack for 2-3 hours to allow the filling to set before slicing.

Notes

[‘Keep butter and ice water cold for a flaky crust.’, ‘Toss berries gently to avoid mashing and runny filling.’, ‘Use cornstarch or tapioca starch as thickener; tapioca yields clearer filling.’, ‘Chill dough if lattice strips tear; patch tears with dough bits.’, ‘Bake pie on a rimmed baking sheet to catch drips.’, ‘Cover crust edges with foil or pie shield if browning too fast.’, ‘Pie dough can be made up to two days ahead or frozen for up to a month.’, ‘For gluten-free crust, substitute almond flour and tapioca starch.’, ‘For dairy-free/vegan, replace butter with coconut oil and use flax egg for wash.’]

Nutrition

Keywords: blackberry pie, lattice crust, fresh berries, summer dessert, easy pie recipe, homemade pie, berry pie, seasonal dessert

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