Description

This Blackberry Pie showcases a delightful filling of sweet blackberries and a buttery crust. It’s simple to prepare and perfect for sharing at gatherings, offering a taste of homemade goodness that’s hard to resist.

Ingredients

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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

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Instructions

Roll out both pie crusts into 9-10 inch circles and place one in a 9 inch pie plate. Chill for at least 30 minutes.
Slice the rolled out pie crust into strips, about ½-¾ inch wide, then chill for another 10 minutes.
Prepare the filling and add it to the chilled pie crust.
Take the sliced crust out of the fridge and place every other strip over the pie, evenly spaced.
Fold back every other strip and lay down the next shortest strip perpendicular to them.
Continue folding back strips and adding the next smallest strip until all are used, crimping the edges as desired.
Brush the crust with eggwash and sprinkle sugar on top. Use a pie shield to cover the edges.
Bake on a cookie sheet for 10 minutes at 425°F, then reduce to 350°F for 35-45 minutes until parts of the crust are golden brown.

Notes

Using cold butter helps achieve a flaky pie crust.
Ensure to chill your crusts and filling to maintain structure during baking.
Dusting the top with sugar adds extra texture and sweetness.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 15g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 3g
Cholesterol: 40mg