Super delicious Blackberry Pie from scratch with just 10 ingredients and 15 minutes of active preparation time. Filling made from fresh blackberries. Super flaky pie crust.
The pie crust is made with very basic ingredients you probably always have at home. All-purpose flour, sugar, salt, butter, and water.
The easiest way to make pie crust is with a food processor. Therefore, place every ingredient except the water in the food processor and pulse a few times until it resembles a coarse structure. Pea-sized and larger butter pieces should be still visible.
Add 1 tablespoon water at the time and pulse 1-2 times. The pie crust will start forming larger crumbs which stick together. Depending on the humidity just 5 tablespoon of water could be enough or a 7th is required. Just check the consistency. Watch the video to see how it should look like.
If you don't have a food processor, then make the double pie crust with a pastry cutter or two forks instead. You can find the instructions in the recipe below.
Chill the dough at least 2 hours, preferably overnight. You can make the pie crust up to 4 days in advance.
That you have it as easy as possible when rolling out the dough, divide dough in half, and form to 1 - 1,5 inch thick discs. Wrap tightly in plastic wrap.
When rolling out the dough, you see that beautiful marbled pattern from the butter pieces. The butter pieces make the dough super flaky.
The filling is made of blackberries, lemon juice, vanilla, sugar, cornstarch, and a pinch of salt.
A half cup of sugar makes sure that our Blackberry Pie is sweet but not overly sweet. The cornstarch soaks up the liquid and thickens the filling.
Combine all ingredients and stir to combine. Let stand until you are done with rolling out the pie crust. Then spoon the filling on the bottom layer pie crust without any excess liquid.
Don't pour the excess liquid on top of your pie crust. Otherwise, your pie crust will get soggy.
When it comes to pie crust designs, my advice is: be creative. Make a lattice, cover the pie completely and cut just a few slits on top, cut out some hearts, stars, leaves, or circles. Do whatever you like the most.
After baking let the pie crust cool down to room temperature for best cutting results.
If you want to enjoy warm Blackberry Pie, microwave a slice for 15-20 seconds until it is slightly warm. Place a scoop of ice cream on top serve.
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- Make the double pie crust with a food processor: Place flour, salt, sugar, and butter in a food processor and pulse 4-5 times. Pea-sized butter flakes should still be visible. Add one tablespoon water after another and pulse 1-2 times after every tablespoon. Stop adding water when the dough starts to clump. Watch the video to see the required consistency.
- If you don't have a food processor, then make the double pie crust with a pastry cutter or two forks instead: In this case mix together flour, salt, and sugar in a large mixing bowl. Then add butter and cut it into the mixture until it resembles coarse meal with pea-sized butter flakes. Then add water little by little until the texture starts to clump.
- Divide pie crust in half and form 1 - 1.5 inch thick discs without kneading. Cover tightly with plastic wrap and refrigerate at least 2 hours or up to 4 days.
- Preheat oven to 375°F (190°C).
- In a large bowl stir together blackberries, lemon juice, vanilla*, sugar, cornstarch, and a pinch of salt and stir to combine. Set aside.
- On a lightly floured surface roll out the first dough disc into a 12-inch circle. Transfer to a 9-inch pie dish. The edges of the pie crust should hang out of the baking form. Spoon filling into the pie crust without any excess liquid. Discard any excess liquid. Then cut butter into small pieces and put on top of the filling.
- Roll out second dough disc and place on top of the filling. Cut slits on top that the steam can escape, or cut out circles, hearts, leaves, to your preference. Or cut the second dough disc into 1-2 inch strips and arrange in a grid on top of your filling by laying over and under one another carefully. Seal and flute the edges.
- Brush with egg and sprinkle with sugar. Bake for 45 minutes. Cover the last 10 minutes with parchment paper to prevent it from browning too much if needed. Let cool to room temperature and chill for 4 hours in the fridge. Store leftovers in an airtight container in the refrigerator up to 3 days.
You can find the video in the post above. If you don't see a video, please check your browser settings.