Description
This Blackberry Pie combines sweet blackberries and a flaky all-butter crust for a delicious dessert. Simple to prepare, it’s perfect for gatherings or a cozy night in.
Ingredients
Scale
- 2 recipes all butter pie crust, from a package or from scratch
- 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, approximately 9-10 inches in diameter. Place one crust in a 9-inch pie plate and chill both the pie plate and crust for at least 30 minutes.
- Remove the rolled pie crust from the refrigerator, slice into strips of about 1/2-3/4 inch. Chill for another 10 minutes.
- Prepare the filling and add it to the chilled pie crust.
- Take the sliced crust from the fridge. Use every other strip and place them evenly on the pie.
- Fold back every other strip and place a shorter strip perpendicularly across the pie. Lay the folded strips flat afterward.
- At the other side of the pie, fold back the remaining strips. Add the next smallest strip of crust parallel to the last one laid down. Continue laying down the folded strips flat.
- Repeat this process until all strips of crust are used. Crimp the edges as desired.
- Brush the crust with the eggwash and sprinkle sugar on top. Cover the edges with a pie shield and bake on a cookie sheet for 10 minutes at 425°F, then reduce the temperature to 350°F and bake for an additional 35-45 minutes until the crust is golden brown.
Notes
Chill the pie crust for the best flaky texture.
Use fresh blackberries for a sweeter, more flavorful pie.
Sprinkle additional sugar on top for a crunchy finish.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 12g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 55mg