blackberry pie

PHOTO: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE

Fresh fruit pies are some of my all-time favorite desserts. The fillings are so simple and a great way to highlight in-season fruit. Our easy buttery, flaky pie crust is worth the extra time and steps and make this pie extra special. You can see our pie crust recipe for a step-by-step tutorial on how to make an easy lattice top. The pie crust can be made up to 3 days ahead of time and the filling can be as well for easy assembly. Serve it with whipped cream or vanilla ice cream for an extra special treat.

Looking for more pie ideas? You can never go wrong with a blueberry pie.

Have you made this yet? Let us know how it went in the comments below!

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Yields:

8


servings

Prep time:

0

hours

15th

mins

Total Time:

5

hours

30

mins

For the pie crust

1 c.

(2 sticks) cold butter, cut into 1/2″ pieces

1 tbsp.

apple cider vinegar

For the fillings

2 tsp.

pure vanilla extract

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  1. Make pie crust: In a large bowl whisk together flour sugar and salt. (Alternatively, you can do this in a food processor.) Add butter and, using your hands, mix together until walnut-sized pieces form. Add vinegar and then ice water, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be slightly crumbly.
  2. Turn dough onto a lightly floured surface and divide into 2 balls. Flatten into disks (making sure there are no/minimal cracks). Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.
  3. Make filling: In a small saucepan over medium heat, combine blackberries, sugar, cornstarch, and lemon juice. Let simmer, smashing berries with a back of spoon, until most of the berries are broken down and mixture begins to thicken, 8 to 10 minutes. Turn off heat and stir in vanilla. Let cool completely.
  4. Meanwhile, roll out pie crust: Let dough sit at room temperature for 5 to 10 minutes. On a lightly floured surface, roll out both pie crusts to a 12” round. Transfer one of the rounds to a 9” shallow pie plate and gently press sides down to make sure there are no gaps. Cut the second crust into 1” thick strips for a lattice top, then place on a large cutting board. Refrigerate both crusts for 15 minutes.
  5. Pour cooled blackberry filling over crust in pie plate. To make a lattice top, lay strips of pie dough vertically over filling. Lift up every other strip and place a strip of dough across horizontally. Lay strips back down. Lift the other alternating strips up and place another strip across horizontally, then lay strips back down. Repeat with remaining strips until top is covered. Trim lattice strips to be flush with edge of filling.
  6. Using kitchen shears, trim edges to a ½” overhang. Tuck crust under so that the crust is flush with the edge of the pie plate, pinching together. Crimp edges as desired.
  7. Preheat oven to 400° with a large baking pan on center rack. Brush with egg wash and sprinkle with turbinado sugar. Refrigerate for 30 minutes.
  8. Carefully place pie on preheated baking sheet and bake until crust is deeply golden and filling showing through is matte, 40 to 50 minutes. If edges start to get too dark, cover top of pie loosely with aluminum foil. Let cool 1 hour before slicing.

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blackberry pie

PHOTO: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE

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