Description
This Blackberry Pie features a flaky crust and luscious blackberries, delivering a delicious dessert that’s easy to prepare. Perfect for any gathering!
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 two pie crusts into circles with a 9-10 inch diameter. Place one crust in a 9 inch pie plate and chill both the pie plate and rolled crust for at least 30 minutes.
- Remove the rolled crust from the refrigerator, cut it into strips about ½-¾ inch wide, and chill for another 10 minutes.
- Prepare the filling, then add it to the chilled pie crust.
- Take the sliced crust out of the refrigerator and place every other strip across the pie at equal distances.
- Fold back every other strip and insert the shortest remaining strip perpendicular to the rest, flatting the folded strips.
- Fold back the other strips and lay the next smallest strip alongside the previously placed strip, then flatten the folded strips again.
- Repeat this process until all crust strips are placed. Crimp the edges as desired.
- Brush the top with eggwash, sprinkle sugar, and cover the edges with a pie shield. Bake on a cookie sheet at 425°F for 10 minutes, then reduce the oven to 350°F and bake for 35-45 minutes until the crust starts to turn golden brown.
Notes
Chill the pie crusts properly to ensure a flaky texture.
Using fresh blackberries will enhance the flavor of the pie.
Adjust the sweetness of the filling by modifying the sugar based on your preference.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 80mg