Description
A flaky, buttery crust encases a rich blend of fresh blackberries, lemon, and balanced sweetness in this nostalgic American dessert. The golden-brown crust melts to tender layers while the filling offers bursts of ripe blackberry flavor, perfect for summer gatherings or cozy meals. This classic pie celebrates the harmony of rustic textures and fruity freshness.
Ingredients
2 1/2 cups all-purpose flour
3/4 cup cold unsalted butter, cubed
1/4 teaspoon salt
1/3 cup granulated sugar (crust)
2 tablespoons cold milk
4 cups fresh blackberries
1 cup granulated sugar (filling)
2 tablespoons cornstarch
1 tablespoon lemon juice
Zest of 1 lemon
1/4 teaspoon vanilla extract (optional)
Instructions
In a bowl, combine flour, salt, and 1/3 cup sugar for crust. Add cold butter cubes and toss until mixture resembles coarse crumbs.
Add cold milk 1 tablespoon at a time, mixing until dough forms a soft ball. Divide in half, flatten into discs, and refrigerate 30 minutes.
Roll one disc into a 9-inch circle. Place in a pie dish, trim edges, and refrigerate until firm.
In another bowl, combine blackberries, 1 cup sugar, cornstarch, lemon juice, zest, and vanilla. Set mixture to rest 10 minutes.
Fill the chilled crust with blackberry mixture, leaving 1/2 inch headspace. Roll and place top crust, crimp edges, and cut vents or use a lattice top.
Brush crust with leftover milk and bake at 400°F for 55 minutes, shielding edges after 30 minutes. Let cool 2 hours before serving.
Notes
Chill dough for firmness and precise shaping.
For added crispiness, bake pre-sharpened blackberries into the bottom crust.
Lattice design enhances aesthetics—create by cutting strips before assembling.
Store at room temperature up to 24 hours or refrigerate for longer freshness.
Nutrition
- Serving Size: One 9-inch slice (1/8 of pie)
- Calories: 240
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 20mg