Blackberry Pie
Homemade blackberry pie is a classic favorite with a flaky, buttery crust, filled with a sweet berry filling. Everyone will want a slice of this delicious pie!
Ingredients
For the pie crust
- 2 ½ cups all purpose flour
- 1 teaspoon salt
- ¾ cup vegetable shortening chilled
- 6 tablespoons unsalted butter chilled
- 6 tablespoons ice cold water
For the filling
- 5 cups fresh blackberries see Note 1
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- ¾ teaspoon ground cinnamon See Note 2
- ½ teaspoon salt
- ¾ cup white granulated sugar See Note 3
- ¼ cup cornstarch
For the egg wash
- 1 egg
- 1 tablespoon water
Instructions
- In a medium bowl combine flour and salt. Add cold cubed butter and shortening.
- Mix the butter, shortening, flour and salt together with a pastry cutter until it resembles coarse crumbs.
- Add ice cold water to the dough a little at a time just until the dough comes together.
- Separate the dough into two equal portions, wrap in plastic wrap and refrigerate for about an hour and up to 3 days.
- Remove one dough ball from the refrigerator and roll it out into a 13-inch circle and transfer to a 9-inch pie dish. Place the crust back in the fridge until ready.
- In a medium bowl mix blackberries, lemon zest, lemon juice, cinnamon, salt, sugar, and cornstarch.
- Transfer the pie filling to the pie dish, and place in the refrigerator.
- Remove the other ball of dough from the refrigerator and roll it out into a 12-inch circle. Use a knife or pastry wheel (or pizza cutter!) to cut the circle into 10-12 equal strips.
- Retrieve the bottom crust from the refrigerator and trim excess dough from the edges using scissors. You can leave about 1 inch of excess to create a thick pie crust, or trim more if you prefer a thinner crust.
- Arrange the pie crust strips on top of the pie in a lattice pattern. Pinch the edges to seal. For a detailed tutorial, check out my lattice pie crust post!
- Mix egg and water together to create an egg wash. Brush the lattice top with the mixture.
- Bake the pie for 20 minutes at 425°F/220°C, then reduce the heat to 375°F/190°C and continue baking for 30 minutes.
- Allow the pie to cool down for at least two hours before serving as is, or with a scoop of vanilla ice cream.
Notes
- To use frozen berries, thaw and drain away the liquid first.
- In place of cinnamon, you can use 1 teaspoon of vanilla extract or ¼ teaspoon of almond extract to flavor the filling.
- Taste the blackberries before making the filling. If they are very sweet, you may be able to use just ½ cup of sugar. Tart blackberries will need more, up to 1 cup of sugar.
- It’s very important to chill the dough before working with it. You want the butter in the dough to be cold. This creates the flakiness that makes pie crust so yummy.
- For an extra flaky dough, cut the butter into larger cubes before starting. For a more tender crust, cut the butter into smaller pieces. I have an excellent tutorial for how to make a lattice pie crust, but you can also do a solid top crust on this pie, or cut out shapes to cover the pie in a decorative way.
- If you prefer to make pie crust without using shortening, see my recipe for All-Butter Pie Crust and use that instead!
- To Store: Keep leftovers covered in the fridge for up to 4 days. This will also stay fresh at room temperature, but only for about 2 days.
Nutrition
Calories: 349kcal | Carbohydrates: 41g | Protein: 4g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 2g | Cholesterol: 29mg | Sodium: 299mg | Potassium: 137mg | Fiber: 4g | Sugar: 16g | Vitamin A: 324IU | Vitamin C: 15mg | Calcium: 28mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/blackberry-pie/