Description
This Blackberry Pie stands out with its rich flavor and easy preparation. Enjoy the sweetness of fresh blackberries in a buttery crust—ideal for gatherings or a comforting dessert at home.
Ingredients
Scale
- 2 recipes all butter pie crust
- 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
Instructions
- Roll out the two pie crusts into circles of about 9-10 inches diameter. Place one crust in a 9-inch pie plate and chill both for at least 30 minutes.
- Remove the rolled out crust from the fridge, slice it into strips of about 1/2 to 3/4 inch, and chill for another 10 minutes.
- Prepare the filling and add it to the chilled pie crust.
- Take the sliced crust out and arrange every other strip on the pie, spaced evenly apart.
- Fold back every other strip at one end and place a short strip perpendicularly. Flatten the folded strips back down.
- At the opposite side, repeat the folding and place the next shortest strip in parallel to the previous one. Flatten all strips.
- Continue this process until all strips are used, then crimp the edges as desired.
- Brush the pie crust with eggwash, sprinkle sugar on top, and cover edges with a pie shield. Bake on a cookie sheet for 10 minutes at 425°F, then reduce to 350°F for another 35-45 minutes until golden brown.
- Preheat the oven to 425°F.
Notes
Let the pie cool slightly before slicing to help it set up.
For more flavor, add a touch of vanilla extract to the blackberry filling.
Serve with whipped cream or ice cream for extra indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 70mg