Bramble Patch Blackberry Pie
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This old-fashioned blackberry pie is a delicious summer dessert recipe to make. Made with simple ingredients like fresh blackberries, sugar, butter, and cinnamon it's an irresistible classic. This super juicy blackberry pie has an irresistible flaky crust. It is the perfect easy dessert that bakes up about an hour. I love serving this pie with my homemade Blackberry Shrub, a 19th-century sweet drink made with fresh blackberries and vinegar!
why I love this blackberry pie:
This homemade blackberry pie is absolutely delicious. I love the tart notes from the freshly picked blackberries and how the flaky crust and delicious gooey filling pair so well with a scoop of vanilla ice cream. It’s one of my favorite desserts to bake up in the summer!
An Easy Crowd Pleaser. Who doesn’t love a fruit pie? Blackberries are ripe and ready for picking here in Iowa in late July and early August. It’s an instant classic that brings a smile to your face!
Easy to Make. I love the simple ease of this recipe! All you need is a yummy pie crust, some berries, and sugar. You can easily make this recipe even as a first-time pie baker!
Prep Ahead of Time. You can easily make this blackberry pie ahead of time if you want to serve it at a party or take with to a summer barbecue. I think that fruit pies always taste amazing the day after baking them!
gathering ingredients:
To make your old-fashioned blackberry pie, you will need to gather a few key ingredients. The pie itself is really simple and you can easily make this summer dessert any time of year if you have some blackberries in your freezer.
Blackberries. You can use fresh or frozen blackberries.
Flour. For this recipe, you will need all-purpose flour to make your pie crust.
Salt. I prefer to use kosher salt.
Butter. I prefer to use salted butter, but you can use unsalted butter if you prefer. Make sure that your butter is softened.
Sugar. You will need granulated sugar.
Eggs. Make sure that your eggs are at room temperature.
Minute Tapioca. If you do not have minute tapioca on hand, cornstarch or potato starch will work as a substitute.
Lemon. You will need the zest and juice of 1 lemon.
Spices. You will need cinnamon and nutmeg.
Coarse Sugar. If you like a dusting of sugar on your pie crust, try using turbinado sugar.
tips for making a flaky pie crust:
Making a golden flaky pie crust is a baker’s true delight! With these tips, you can learn how to make a pie crust that will leave your guests ooh-ing and awe-ing over your delicious dessert.
Use Cold Ingredients. The flakiness in pie crust comes from the large portion of cold butter that is worked into the flour. You are essentially laminating the dough, or creating layers of butter in the pastry, which causes it it rise without any leaveners like baking soda or baking powder. Make sure that your butter and water stay nice and cold while making the dough to prevent the butter from melting.
Don’t Overwork the Dough. As your dough comes together, you will eventually need to use your hands to press it all together. Try your best not to overknead the dough, or else you might risk warming the butter too much. Overworking the dough can also make the final crust more tough and chewy rather than flaky.
Chill the Dough. After just bringing the dough together, wrap it tightly in plastic wrap and pop it into your refrigerator. Let it rest for at least 1 hour and up to 2 to 3 days. If you are pressed for time, you can place it in your freezer for about 15 to 20 minutes before beginning the next steps.
Don’t Over-flour the Work Surface. When it is time to roll out your pie crust, use minimal flour. Only coat the rolling pin with flour, too, rather than sprinkling it over the top of the dough. The more flour that you use, the more flour is soaked into the final dough, which alters the texture of the dough overall. If your dough is really stick, chill it longer!
how to make blackberry pie:
Step One: Begin by making the pie crust. In a medium bowl, whisk together the flour and salt. Add the cold lard and butter, and cut it into the flour mixture with a pastry blender, fork, or your fingers until it resembles crumbles the size of a pea.
Slowly incorporate the water 1 tablespoon (15 ml) at a time, stirring with a wooden spoon. Bring the crust together with your hands until it forms a consistent dough that is no longer crumbly. Shape the dough into two discs of equal size and wrap them with plastic wrap. Chill the dough in the refrigerator for at least 1 hour before rolling and baking, or up to 3 days.
Step Two: In a large bowl, gently stir together the blackberries, sugar, egg, tapioca, lemon zest and juice, cinnamon, nutmeg, and salt. Fold the ingredients together until everything is well coated, about 2 minutes. Let the filling sit for at least 15 minutes while you prepare the crust.
Step Three: Begin shaping your crust. You will use one half to for the bottom and the other half to make the lattice topping. You can choose to make a lattice, or simply fully cover your pie. Just make sure that you leave some slits or holes for steam to escape while baking!
Roll out the second half of the dough in a similar fashion. With a shark knife or dough cutter, make 1-inch (2.5 cm) wide strips. You will want about 12 strips total at this width. Otherwise, you can leave the dough un-cut and fully cover your pie. At this point, if your dough is feeling too soft or warm, you can pop it into the freezer for about 10 minutes or the refrigerator for about 30 minutes to chill.
Step Four: In a small bowl, whisk together the egg and water for the egg wash. Brush the egg wash all over the inside in the pie crust. Spread the filling in the crust and begin layering the lattice over, weaving the pieces together. Trim the edges of the lattice pieces, fold them under, and press them into the edge of the bottom crust. Brush the top of the pie all over with the egg wash and dust with coarse sugar, if desired.
Step Five: Bake the pie for about 1 hour or until the crust is a warm golden color and the filling is bubbling and thickened. During the last 10 to 20 minutes of baking, you may choose to tent your pie with foil to prevent over-browning. Let the pie rest for at least 1 hour or until fully cooled before slicing into.
what to serve with blackberry pie:
This summer blackberry pie tastes so delicious paired with a number of summer dishes! I love it alongside some homemade whipped cream or vanilla ice cream, especially after a yummy homemade dinner.
final thoughts:
This delightful old-fashioned pie recipe is such an excellent dessert for summer blackberries! I love enjoying a slice of this seasonal fruit pie with a glass of Blackberry Shrub in the afternoon. It’s a wonderful afternoon treat or a great recipe for sharing at a gathering.
You can find this adorable pie dish here!
xoxo Kayla
Bramble Patch Blackberry Pie
Ingredients
- 2 1/2 cups (313 g) all-purpose flour
- 1 tsp kosher salt
- 1/2 cup (116 g) lard, cold and cut into cubes
- 1/2 cup (116 g) salted butter, cold and cut into cubes
- 4 to 5 tbsp (60 to 75 ml) ice cold water
- 1 large egg + 1 tbsp (15 ml) water, for egg wash
- Coarse sugar, for dusting
- 2 lbs fresh or frozen blackberries (907 g)
- 1 cup (200 g) granulated sugar
- 1 large egg, lightly beaten
- 2 tbsp (25 g) minute tapioca or cornstarch
- Zest of 1 lemon
- 1 tbsp (15 ml) lemon juice
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- pinch of kosher salt
Instructions
- Begin by making the pie crust. In a medium bowl, whisk together the flour and salt. Add the cold lard and butter, and cut it into the flour mixture with a pastry blender, fork, or your fingers until it resembles crumbles the size of a pea.
- Slowly incorporate the water 1 tablespoon (15 ml) at a time, stirring with a wooden spoon. Bring the crust together with your hands until it forms a consistent dough that is no longer crumbly. Shape the dough into two discs of equal size and wrap them with plastic wrap.
- Chill the dough in the refrigerator for at least 1 hour before rolling and baking, or up to 3 days.
- Preheat the oven to 350° F (177° C). Set aside a 10-inch (25-cm) pie pan.
- In a large bowl, gently stir together the blackberries, sugar, egg, tapioca, lemon zest and juice, cinnamon, nutmeg, and salt. Fold the ingredients together until everything is well coated, about 2 minutes. Let the filling sit for at least 15 minutes while you prepare the crust.
- Bring the pie crust out onto the counter and let it soften for about 10 minutes. Lightly dust the countertop with flour. With one half of the dough, roll it out to a 12-inch (30-cm) circle. Gently roll the dough over your rolling pin, lift the pin, and unroll the dough over your pie pan. Lift and press the dough down into the pie pan, being careful not to stretch the dough with your fingers. Then, trim around the edge of the dough so that it has at least a 1-inch (2.5-cm) overhang, fold the overhand under and press it firmly against the edge of the pie pan. Poke the bottom of the crust all over with the tines of a fork, to allow steam to escape.
- Next, begin making the lattice. Roll out the second half of the dough in a similar fashion. With a shark knife or dough cutter, make 1-inch (2.5 cm) wide strips. You will want about 12 strips total at this width. Otherwise, you can leave the dough un-cut and fully cover your pie. At this point, if your dough is feeling too soft or warm, you can pop it into the freezer for about 10 minutes or the refrigerator for about 30 minutes to chill.
- In a small bowl, whisk together the egg and water for the egg wash. Brush the egg wash all over the inside in the pie crust. Spread the filling in the crust and begin layering the lattice over, weaving the pieces together. Trim the edges of the lattice pieces, fold them under, and press them into the edge of the bottom crust.
- Brush the top of the pie all over with the egg wash and dust with coarse sugar, if desired.
- Bake the pie for about 1 hour or until the crust is a warm golden color and the filling is bubbling and thickened. During the last 10 to 20 minutes of baking, you may choose to tent your pie with foil to prevent over-browning. Let the pie rest for at least 1 hour or until fully cooled before slicing into.
- Serve the pie at room temperature with some whipped cream or vanilla ice cream!
Notes
To store your pie, keep it covered at room temperature for about 3 days. Otherwise, it can be stored in an airtight container in the refrigerator for about 5 days.
Nutrition Facts
Calories
365Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
