Blackberry Pie
- 30m Prep Time
- 45m Cook Time
- 2h Ready In
A classic double-crust blackberry pie with a glossy, cornstarch-thickened filling and a hint of lemon zest. Perfect with fresh or frozen blackberries.
Ingredients
- 355 ml all-purpose flour
- 4.93 ml kosher salt
- 237 ml unsalted butter cut into cubes
- 118 ml cold water
- 1.18 L fresh or frozen blackberries
- 237 ml sugar
- 73.9 ml cornstarch
- 44.4 ml unsalted butter melted
- 9.86 ml vanilla extract
- 4.93 ml lemon zest grated
- 2.46 ml ground nutmeg
Nutrition (per serving, estimated)
Estimated based off 10 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 41.3 mg
- Iron: 1.9 mg
- Magnesium: 27.7 mg
- Phosphorus: 63.2 mg
- Potassium: 170 mg
- Zinc: 0.45 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 355 ml all-purpose flour
- 4.93 ml kosher salt
- 118 ml cold water
- 1.18 L fresh or frozen blackberries
- 237 ml sugar
- 73.9 ml cornstarch
- 9.86 ml vanilla extract
- 2.46 ml ground nutmeg
Prepare
- 237 ml unsalted butter, cut into cubes
- Melt 44.4 ml unsalted butter
- Grate 4.93 ml lemon zest
Let's Cook
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Step 1.
In a large mixing bowl, sift or whisk together 1½ cups all-purpose flour and 1 teaspoon kosher salt. Add 1 cup (2 sticks) cold unsalted butter, cut into cubes, and work it in using a fork or pastry cutter until the mixture resembles coarse crumbs. Pour in ½ cup cold water and continue mixing with the fork or pastry cutter until the dough is crumbly.
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Step 2.
Use your hands to gather the dough into a ball. Cut it in half and shape into 2 separate balls. Wrap each ball in plastic wrap and refrigerate for 1 hour.
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Step 3.
Preheat the oven to 375°F. Lightly grease a 9-inch pie pan with butter.
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Step 4.
Lightly flour a flat surface and remove one dough ball from the refrigerator. Roll it out with a rolling pin into a 12-inch round. Place it over the prepared pie pan and gently press the dough down into the pan using your fingers. Roll out the second dough ball to the same size and set aside.
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Step 5.
In a large bowl, toss together 5 cups fresh or frozen blackberries, 1 cup sugar, 5 tablespoons cornstarch, 3 tablespoons melted unsalted butter, 2 teaspoons vanilla extract, 1 teaspoon grated lemon zest, and ½ teaspoon ground nutmeg until well combined. Pour the filling into the bottom crust.
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Step 6.
Top the pie with the second round of dough. Use a fork to crimp and seal the edges of the crust. Cut three ½-inch slits in the middle of the top crust to allow steam to escape.
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Step 7.
Place the pie in the center of the oven and bake for 45 minutes, or until the crust is golden brown. Remove from the oven and let cool for at least 30 minutes before serving.