Description

This easy blackberry pie stands out with its sweet and juicy blackberry filling and flaky crust. Quick to prepare, it’s a delightful dessert for gatherings or a comforting treat for yourself with simple ingredients like blackberries, sugar, and butter.

Ingredients

Scale

2 1/2 cups flour
1/2 tbsp sugar
1/2 tsp salt
1 cup butter, cold & diced
7 tbsp cold water
1 egg + 1 tbsp water for egg wash
sugar for sprinkling, optional
2 tbsp water
2 tsp lemon juice
1 tsp vanilla
6 cups blackberries
3/4 cup sugar
5 tbsp cornstarch

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Instructions

Combine flour, sugar, and salt in a food processor and pulse to mix.
Add cold, diced butter until the mixture resembles coarse crumbs.
Pour in cold water and pulse until the mixture holds together in moist clumps.
Transfer the dough to parchment paper, divide into two balls, flatten them into discs.
Wrap each disc in plastic wrap and refrigerate for an hour.
Preheat the oven to 400°F when ready to bake.
Make the blackberry filling by combining water, lemon juice, vanilla, and blackberries in a saucepan over medium heat.
Stir in sugar and cornstarch, cooking until thickened; set aside.
Roll out the bottom pie crust to a 12" diameter circle and place in a 9" pie plate.
Spread the blackberry mixture evenly into the crust, avoiding the edges.
Roll out the second crust, place over the filling, and trim edges.
Pinch or fork the edges to seal.
Beat together the egg and water, brushing the mixture over the pie top.
Optionally, sprinkle sugar on top.
Cut slits in the center for steam to escape.
Bake for 15 minutes, then lower the temperature to 350°F and bake for an additional 45-50 minutes until bubbly and golden brown.
If the crust darkens too soon, cover with foil.
Allow cooling at room temperature before slicing.

Notes

Using all fresh blackberries will enhance the flavor of the pie.
Chilling the crust helps ensure a flaky texture.
Feel free to add a scoop of vanilla ice cream when serving.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 10g
Sodium: 135mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 3g
Cholesterol: 32mg