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Homemade Blackberry Pie

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Ingredients

  • 1 double-crust pie dough
  • 6 cups fresh blackberries or frozen (1,020g)
  • ¾ cup granulated sugar plus more for sprinkling 150g
  • 1 teaspoon lemon juice
  • 2 teaspoons lemon zest
  • 6½ tablespoons cornstarch or all-purpose flour
  • 2 tablespoons unsalted butter cubed
  • 1 large egg beaten

Instructions

  • Roll out one pie crust into a 12-inch circle, lay it in the pie plate with edges hanging over, cover, and chill for 30 minutes.
  • Roll out the second crust on parchment and cut into 1-inch strips. Chill those too.
  • Preheat your oven to 400°F.
  • Whisk an egg with a splash of water for the egg wash.
  • Toss blackberries with sugar, tapioca flour, salt, and lemon juice until coated.
  • Pour the filling into the pie crust and dot the top with butter.
  • Lay 4 strips of dough across the pie, brush with egg wash, then weave 4 more strips the other way.
  • Trim the edges, crimp, brush the whole top with egg wash, and sprinkle with sugar.
  • Bake on a sheet for 40–45 minutes until golden and bubbly. Cool on a rack for 4 hours.
  • Let me know if you want an optional shortcut version without the lattice too!