Blackberry Pie recipe from scratch

5 from 2 votes

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.

Prep Time15

Cook Time45

Chill Time2

Total Time1

Course: Dessert

Cuisine: American

Servings: servings

Calories: 303kcal

Author: Sabine Venier

Ingredients

pie crust

2 ⅓ cups all-purpose flour (280g)
½ teaspoon salt
½ teaspoon sugar
1 cup cold butter (226g)
6 tablespoon cold water (90ml)

blackberry filling

5 cups fresh blackberries (650g / 23oz)
1 tablespoon lemon juice (15ml)
2 vanilla beans* (or 1 teaspoon vanilla extract)
½ cup granulated white sugar (100g)
¼ cup cornstarch (28g)
pinch of salt
1 tablespoon cold butter

brush pie crust with 1 egg and sprinkle with 1 tablespoon coarse sugar before baking

Instructions

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.

Video

Notes

*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.

Nutrition