Homemade Blackberry Pie with Double Crust
This Blackberry Pie is a true Southern classic that combines the best of traditional desserts. With a thick, juicy filling that holds its shape and a perfectly flaky double pie crust, it's the kind of pie that makes you feel right at home. The lattice top adds a touch of rustic charm, a little trick makes it super easy, and the end result is more than worth it.
Servings 8
Calories 350kcal
Ingredients
- 1 double crust pie dough
- ¾ cup sugar
- 5 tablespoons tapioca flour
- ¼ teaspoon salt
- 4 cups blackberries
- 2 tablespoons lemon juice
- 2 tablespoons butter cut into pieces
- 1 egg
- 1 teaspoon demerara sugar
Instructions
- Roll out one of the pie crusts into a 12 inch circle and place over a pie plate, letting the extra hang over the edges. Cover with plastic wrap and refrigerate for 30 minutes.
- Take the 2nd pie crust and roll it into a 12 inch circle on a piece of parchment paper. Use a pizza cutter to cut 1 inch strips and refrigerate for 30 minutes.
- Preheat the oven to 400º.
- Whisk egg with a tablespoon of water.
- Place blackberries in a medium bowl. Combine sugar, tapioca flour and salt in a measuring cup and pour over the blackberries. Add lemon juice and gently stir until you can no longer see the dry sugar mixture. Spread the mixture into the bottom of the pie plate and sprinkle with the cubes of butter.
- Evenly place 4 strips of pie dough across the pie plate, brush with egg wash. Take 4 more strips of dough and place them in the opposite direction, perpendicular to the first strips. You will have extra strips of dough.
- Trim the overhang to ½ inch and pinch the strips to the bottom crust. Crimp as desired and brush the entire crust with the egg wash and sprinkle with demerara sugar.
- Place on a baking sheet and bake for 40-45 minutes until the crust is golden brown and the filling is bubby. Remove to a wire rack and cool for 4 hours.
Notes
- Fruit pies can easily boil over so make sure to place a baking sheet under the pie pan to catch any drips.
- If using frozen berries, let them thaw and drain before using.
- For the flakiest crust use a butter pie crust, but a store bought will work just fine.
- You can substitute an equal amount of cornstarch for the tapioca flour.
