There are no frills to this blackberry pie. Simply toss your blackberries with sugar, cornstarch, salt and lemon, and let the sugar pull the juice out of the blackberries. Bake in a crust that comes together in 5 minutes and top with a lattice for the ultimate classic look.
| Level: | Easy |
| Total: | 2 hr 40 min |
| Active: | 40 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 1/4 cups all-purpose flour, plus more for dusting
- 1/4 teaspoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon fine salt
- 2 tablespoons cold vegetable shortening
- 10 tablespoons cold unsalted butter, cut into small pieces
- 3 to 6 tablespoons ice water
- 6 cups blackberries (about 2 pounds)
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon grated lemon zest, plus 1 tablespoon juice
- Pinch of kosher salt
- 2 tablespoons cold unsalted butter, cut into small pieces
- 1 large egg, beaten
- Flaky salt, for sprinkling
Instructions
- Make the crust: Pulse together the flour, baking powder, sugar and fine salt in a food processor. Add the shortening and one-third of the butter and pulse until the mixture looks like coarse meal. Add the remaining butter and pulse until pea-size pieces form. Add 3 tablespoons ice water and pulse a few times. The dough should hold together when squeezed; if it doesn’t, pulse in up to 3 more tablespoons water, 1/2 tablespoon at a time. Divide the dough in half, then lightly press and pat each half into a disk and wrap tightly in plastic wrap. Refrigerate until firm, at least 1 hour.
- Meanwhile, make the filling: Combine the blackberries, sugar, cornstarch, lemon zest and juice and kosher salt in a large bowl. Toss to coat. Set aside, tossing occasionally, until the sugar is dissolved and the berries are very juicy, 30 to 40 minutes.
- Preheat the oven to 400°. Roll out 1 disk of dough on a lightly floured surface into an 11-inch round. Ease into a 9-inch pie plate. Fold the overhanging dough under itself. Add the filling and dot with the butter.
- Make the lattice: Roll out the second disk of dough into an 11-inch round on the floured surface. Trim the edges, then cut the dough into ten 1-inch-wide strips. Lay the longest strip across the center of the pie, then continue to arrange about 4 more strips in the same direction about 1/2 inch apart. Fold every other strip back on itself and arrange a perpendicular strip of dough on top of the unfolded strips. Unfold the strips over the perpendicular one. Fold back the other strips of dough and repeat to add another perpendicular strip. Repeat until the pie is covered. Crimp the edges of the pie, sealing the lattice strips to the bottom crust. Brush the lattice and crust edges with the beaten egg and sprinkle with flaky salt. Refrigerate until the dough is firm, about 20 minutes.
- Place the pie on a baking sheet and bake until the crust is browned and the filling is bubbling, 1 hour to 1 hour 10 minutes. Transfer to a rack and let cool to room temperature, at least 4 hours.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 363 |
| Total Fat | 18 g |
| Saturated Fat | 9 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 6 g |
| Sugar | 20 g |
| Protein | 5 g |
| Cholesterol | 55 mg |
| Sodium | 393 mg |