Ingredients
Scale
- 2 1/2 cups flour
- 1/2 tbsp sugar
- 1/2 tsp salt
- 1 cup butter, cold & diced
- 7 tbsp cold water
- 1 egg + 1 tbsp water for egg wash
- sugar for sprinkling, optional
- 2 tbsp water
- 2 tsp lemon juice
- 1 tsp vanilla
- 6 cups blackberries
- 3/4 cup sugar
- 5 tbsp cornstarch
Instructions
- Combine flour, sugar, and salt in a food processor and pulse until mixed.
- Add cold, diced butter and pulse until the mixture resembles coarse crumbs.
- Gradually add cold water and pulse until moist clumps form.
- Transfer the dough to parchment paper, divide it into balls, and flatten into discs. Avoid kneading the dough.
- Wrap each disc in plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 400 degrees when ready to use the crust.
- In a saucepan over medium heat, combine water, lemon juice, vanilla, and blackberries to make the filling.
- Gently stir in sugar and cornstarch; cook until thickened and set aside.
- On a floured surface, roll out the bottom crust to a 12" diameter and place it in a 9" pie plate.
- Spread the blackberry mixture evenly, avoiding the edges.
- Roll out the remaining crust and place it over the top of the pie.
- Trim the edges, sealing them with fingers or a fork.
- In a small bowl, whisk 1 egg with 1 tbsp water and brush over the top crust.
- Optionally, sprinkle sugar on top.
- Cut slits in the center of the pie for steam escape.
- Bake for 15 minutes, then lower the temperature to 350 degrees and bake for 45-50 minutes until bubbly and golden brown.
- Check at 30 minutes to cover if the crust is browning too much.
- Once done, let the pie cool at room temperature before slicing.
Notes
For best results, use fresh blackberries for a vibrant flavor.
Let the pie cool completely before slicing to set the filling.
Feel free to experiment with spices like cinnamon or nutmeg for added flavor.
- Prep Time: 80 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 70mg