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Classic Homemade Blackberry Pie with Flaky All-Butter Crust

A close-up of a slice of homemade blackberry pie showing the rich, dark berry filling and flaky golden crust.
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Make an old-fashioned blackberry pie featuring a sweet-tart berry filling and a perfectly flaky, buttery double crust. This recipe focuses on achieving a non-soggy bottom.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cubed
  • 1/2 cup ice water (plus more if needed)
  • 6 cups fresh or frozen blackberries
  • 1 1/2 cups granulated sugar (adjust based on berry sweetness)
  • 1/4 cup cornstarch (the secret to avoiding a soggy bottom)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1 large egg, beaten with 1 tablespoon milk (for egg wash)
  • 1 tablespoon coarse sugar, for sprinkling

Instructions

  1. Prepare the all-butter pie crust: In a large bowl, whisk together the flour and salt. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  2. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, form each half into a disk, wrap in plastic, and chill for at least 1 hour.
  3. Prepare the filling: In a separate bowl, gently combine the blackberries, granulated sugar, cornstarch, lemon juice, and cinnamon. Set aside while you roll out the bottom crust.
  4. Preheat your oven to 400°F (200°C). If you are using frozen berries, do not thaw them first.
  5. Roll out one disk of dough and carefully place it into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  6. Pour the blackberry filling into the bottom crust.
  7. Roll out the second disk of dough. Cut strips to create a lattice top, or place the whole sheet over the filling. Crimp the edges of the top and bottom crusts together to seal. Cut a few slits in the top crust if you did not make a lattice.
  8. Brush the top crust lightly with the egg wash (egg mixed with milk) and sprinkle evenly with coarse sugar.
  9. Bake the pie at 400°F (200°C) for 20 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for another 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them loosely with foil.
  10. Cool the pie completely on a wire rack for at least 4 hours before slicing. This cooling time allows the filling to set properly.

Notes

  • For the flakiest crust, keep all butter and water extremely cold throughout the mixing process.
  • Serve this classic American dessert warm with a scoop of vanilla ice cream or fresh whipped cream.
  • If you are focused on meal planning for healthy eating, consider this pie a special occasion treat rather than part of a strict weight loss programs regimen.

Nutrition

Find it online: https://cutcooktaste.com/blackberry-pie/