Blackberry Pie is a classic dessert that highlights the sweet and tart flavors of fresh blackberries, encased in a buttery, flaky crust. This pie is perfect for showcasing summer’s bounty of juicy berries, with their natural sweetness balanced by a hint of lemon and cinnamon. The bubbling, golden filling combined with the crisp pastry makes this pie an irresistible treat. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the perfect finishing touch to a delicious meal.
Ingredients:
For the crust:
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup unsalted butter, chilled and cubed
- 1/4 to 1/2 cup ice water
For the filling:
- 5 cups fresh blackberries
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1 tablespoon unsalted butter, cut into small pieces
For assembly:
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions:
- Make the crust: In a large bowl, whisk together the flour, sugar, and salt. Cut in the chilled butter using a pastry cutter or your hands until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, and mix until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Prepare the filling: In a large bowl, gently toss the blackberries with the sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt. Let the mixture sit for 10-15 minutes to allow the berries to release their juices.
- Assemble the pie: Preheat the oven to 400°F (200°C). Roll out one disc of dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish and pour in the blackberry filling. Dot the filling with small pieces of butter.
- Top the pie: Roll out the second disc of dough and place it over the filling. Trim the excess dough, crimp the edges to seal, and cut a few slits in the top for ventilation. Brush the top crust with the beaten egg and sprinkle with coarse sugar, if desired.
- Bake the pie: Place the pie on a baking sheet to catch any drips and bake for 40-45 minutes, or until the crust is golden and the filling is bubbly. If the edges of the crust brown too quickly, cover them with aluminum foil.
- Cool and serve: Let the pie cool for at least 2 hours to allow the filling to set. Serve warm or at room temperature, with vanilla ice cream or whipped cream.
This Blackberry Pie is a sweet, tangy dessert that’s sure to impress, capturing the essence of summer in every bite!
