This delicious dessert showcases the sweet and tart flavors of fresh blackberries, enveloped in a flaky homemade pie crust. Ideal for family gatherings, picnics, or special occasions, this classic recipe will surely impress your guests with its vibrant color and mouthwatering aroma.
Ingredients
Scale:
2 ½ cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup unsalted butter, chilled and diced
6 to 8 tablespoons ice water
4 cups fresh blackberries
¾ cup granulated sugar
¼ cup cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
1 egg, beaten (for egg wash)
Instructions
In a large bowl, mix the flour, salt, and sugar together until well combined. Add the chilled butter and blend using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, just until the mixture comes together into a cohesive dough. Divide the dough in half, shape each half into discs, wrap them in plastic wrap, and chill in the refrigerator for at least 1 hour.
In a medium bowl, combine the fresh blackberries, sugar, cornstarch, lemon juice, vanilla extract, and cinnamon. Gently toss until the blackberries are evenly coated. Set aside to allow the juices to mingle for about 10-15 minutes.
Preheat your oven to 425°F (220°C).
On a floured surface, roll out one disc of pie dough into a circle large enough to fit your pie dish. Carefully transfer the rolled dough to the pie dish.
Pour the blackberry filling into the crust, spreading it evenly.
Roll out the second disc of dough and place it over the filling. Cut slits in the top for a lattice effect or leave it solid. Trim and crimp the edges to seal the pie.
Brush the top crust with the beaten egg.
Bake for 15 minutes at 425°F (220°C), then reduce the temperature to 350°F (175°C) and continue baking for about 35-40 minutes.
Remove the pie from the oven and allow it to cool for at least 2 hours before slicing.
