Description
A classic, rustic blackberry pie with a flaky, buttery crust and sweet-tart blackberry filling—perfectly balanced and ideal for summer desserts.
Ingredients
- 4 cups fresh blackberries (or frozen, thawed)
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- 3 Tbsp cornstarch
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon (optional)
- 2 Tbsp unsalted butter, cut into small pieces
- 1 double pie crust (store-bought or homemade), including top and bottom
- 1 egg, beaten (for egg wash)
- 1 Tbsp coarse sugar (for sprinkling on top)
Instructions
- Preheat oven to 375°F (190°C). Place a pie plate on a baking sheet.
- Roll out bottom crust and fit into pie plate, trimming overhang to about ½ inch.
- In a bowl, gently toss blackberries with granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, and cinnamon until evenly coated.
- Pour mixed berries into prepared crust and dot evenly with butter pieces.
- Roll out top crust; place over filling. Trim excess leaving about ½ inch overhang, then flute or crimp edges to seal.
- Cut a few vent slits in the top crust. Brush surface with beaten egg and sprinkle with coarse sugar.
- Optional: wrap pie edges with foil to prevent overbrowning.
- Bake for 45–55 minutes, until crust is golden and filling is bubbling through vents.
- If edges brown too quickly, cover them after about 30 minutes with foil.
- Remove pie from oven and let cool on rack for at least 2 hours to set the filling.
- Slice and serve plain, with whipped cream or a scoop of vanilla ice cream.
Notes
- Use fresh, ripe berries for best flavor and texture.
- If using frozen blackberries, thaw and drain excess liquid before mixing.
- Adjust sweetness to taste—add more sugar if berries are very tart.
- For a lattice crust, cut top dough into strips and weave before crimping edges.
- Leftover pie can be stored loosely covered at room temperature for 1 day or refrigerated up to 4 days.
- Rewarm slices in a 350°F oven for 10 minutes to refresh crust.