Variation
Add 100g of blueberries for a mixed berry profile.
Dessert · Baking · Pies · American
Blackberry Pie With Flaky All Butter Crust
This classic blackberry pie features a sun-ripened berry filling encased in a shatteringly crisp all butter pastry.
Prep
45 min
Cook
55 min
Difficulty
Medium
Serves
8
Preparation
Get these tasks done before you start cooking.
Pastry Foundations
- 1
Cutting the Butter
Combine flour, sugar, and salt in a bowl. Work the cold butter into the flour using a pastry cutter until pea-sized bits remain.
Tip: Keep the butter as cold as possible to ensure a flaky texture.
- 2
Hydrating the Dough
Add ice water one tablespoon at a time, mixing gently until the dough just holds together when squeezed.
Tip: Do not overwork the dough or it will become tough.
How to Make Blackberry Pie With Flaky All Butter Crust
Total time: 1 h 40 min · Yields 8 servings
- 1
Chill the Dough
Divide the dough into two disks, wrap in plastic, and refrigerate for at least 1 hour. This allows the gluten to relax and the butter to firm up.
- 2
Prepare the Filling
In a large bowl, toss the blackberries with sugar, cornstarch, lemon juice, zest, cinnamon, and salt. Let the mixture sit for 15 minutes to release juices.
- 3
Roll and Line
On a floured surface, roll one disk to 12 inches. Transfer to a 9-inch pie plate. Trim the edges to leave a 1/2-inch overhang.
- 4
Assemble the Pie
Pour the filling into the crust and dot with the 1 tablespoon of butter pieces. Roll out the second disk and cut into strips for a lattice or place whole with steam vents cut in the top.
- 5
Crimp and Wash
Seal the edges by crimping with a fork or your fingers. Brush the top with the egg wash and sprinkle generously with turbinado sugar.
- 6
Bake to Perfection
Bake at 200°C (400°F) for 20 minutes, then reduce heat to 190°C (375°F) and bake for another 35-40 minutes. The crust should be deep golden and the filling bubbling.
Chef's Tips
- Place a baking sheet on the bottom rack to catch any berry drips.
- If the crust edges brown too quickly, tent them with aluminum foil.
- Use fresh berries whenever possible, as frozen berries release more liquid and may require extra cornstarch.
What to Serve with Blackberry Pie With Flaky All Butter Crust
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- A scoop of high-quality vanilla bean ice cream
- A dollop of unsweetened whipped cream
- A drizzle of lemon glaze
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Infuse the filling with 1 teaspoon of fresh minced ginger for a spicy kick.
Variation
Replace the top crust with a brown sugar oat crumble.
Storage & Reheating
Store leftovers at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a 350 degree oven to crisp the crust.
Further reading
Frequently asked questions
How do I prevent a soggy bottom on my blackberry pie?
Bake the pie on the lowest oven rack for the first 20 minutes and ensure your oven is fully preheated to create an immediate sear on the bottom crust.
Can I use frozen berries for this blackberry pie recipe?
Yes, but do not thaw them first. Increase the cornstarch by 1 tablespoon to account for the extra moisture released during baking.
How do I know when the filling is set?
The pie is done when the juices are bubbling thick, slow bubbles in the center, not just at the edges.
Why is my blackberry pie filling too runny?
This usually happens if the pie is cut while still warm. The cornstarch needs the cooling period to fully gel and set the fruit juices.
Should I wash the blackberries before baking?
Yes, rinse them gently and pat them completely dry. Excess water on the surface of the berries will thin out the filling.
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