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Blackberry Pie Recipe | Flaky Crust, Sweet-Fruit Fillings
Molly

Blackberry Pie Recipe | Flaky Crust, Sweet-Fruit Fillings

This American-style blackberry pie features a flaky, no-shrink crust filled with juicy blackberries, brown sugar, cornstarch for gel-like texture, and optional vanilla bean seeds for floral notes. Baked with precision to preserve delicate berry flavor, the open lattice crust allows steam to escape while creating a golden, pillowy finish. Serves 8.
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Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Seasonal Desserts
Cuisine: American
Ingredients Method Nutrition Notes

Ingredients
  

  • 6 cups blackberries (frozen and thawed)
  • 2 cups all-purpose flour
  • 1 cup butter, cold and cubed
  • ¾ cup brown sugar
  • 1 vanilla bean, split and seeds scraped
  • 2 tablespoons cornstarch
  • 1 egg (for egg wash)
  • 1 tablespoon whole milk (for egg wash)

Method
 

  1. Cube butter and mix with flour using fingertips
  2. Chill dough wrapped in plastic for 30 minutes
  3. In a bowl, toss thawed blackberries with brown sugar and 2 tbsp cornstarch
  4. Press vanilla bean seeds into berry mixture and refrigerate for 15 minutes
  5. Roll out dough, line with filling, create lattice top
  6. Bake at 375°F for 35-38 minutes until golden

Nutrition

Serving: 1gCalories: 310kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 7gCholesterol: 35mgSodium: 125mgFiber: 4gSugar: 16g

Notes

Chill crust for 1 hour before shaping to prevent spreading
Use open lattice pattern to maintain crisp edges
Add 1/4 tsp lemon zest to filling for extra brightness
Brush crust with egg wash (1 egg + 1 tbsp milk) for professional shine
Avoid overmixing dough - keep crumbly for tender result
Do not use parchment paper under filling - causes sogginess
Resist opening oven during first 10 baking minutes

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