epicurious4.4
Blackberry Pie With Lattice Crust
This recipe for homemade blackberry pie features an easy-to-work-with pie dough and can be made with fresh blackberries or frozen berries.
👥 8 Servings⏱️ Prep & Cook: 2h 15m🔥 Cook: 45 min👤 Tracey Seaman📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●food processor
- ●baking sheet
- ●oven
- ●knife
- ●pan
📝 Preparation Steps
1
Pastry:
2
Blend together 2½ cups all-purpose flour, ¾ cup (6 oz.) cold unsalted butter, cut into ½ inch cubes, ¼ cup (2 oz.) cold vegetable shortening, and ½ tsp. Diamond Crystal or ¼ tsp Morton kosher salt in a medium bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps.
½ cups all-purpose flour2
3
Drizzle 4 Tbsp. ice water evenly over and gently stir with a fork (or pulse in processor) until incorporated.
. ice water, plus more4 Tbsp
4
Gently squeeze a small handful: It should hold together without crumbling apart. If it doesn't, add more water, 1 tablespoon at a time, stirring (or pulsing) after each addition until incorporated, continuing to test. (Do not overwork dough or it will become tough.)
5
Turn dough out onto a lightly floured surface and divide into 2 portions. With the heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather each portion of dough and form it, rotating on surface, into a disk. Wrap disks separately in wax paper and refrigerate until firm, at least ⏱️ 1 hour. Do ahead: Dough can be chilled, wrapped in plastic wrap, up to 1 day.
6
Blackberry pie filling and assembly:
7
Place a baking sheet in lower third of oven and preheat oven to 400°F.
8
Toss together 6 cups blackberries (1¾ lb.), 1–1¼ cups granulated sugar (if berries are very sweet, use the smaller amount), ¼ cup cornstarch, 2 Tbsp. unsalted butter, melted, 2 Tbsp. fresh lemon juice, 2 Tbsp. water, and 1 Tbsp. quick-cooking tapioca, ground into a powder in a large bowl. Let stand, tossing occasionally, ⏱️ 20 minutes.
blackberries (1¾ lb.)6 cups¼ cup (2 oz.) cold vegetable shortening–1¼ cups sugar1. unsalted butter, melted2 Tbsp. fresh lemon juice2 Tbsp. water2 Tbsp. quick-cooking tapioca, ground into a powder1 Tbsp
9
Roll out 1 piece of pie dough into a 14" round and fit into a 9" pie plate (4-cup capacity). Trim edge, leaving a ½" overhang. Chill bottom crust while rolling out top.
10
Roll out remaining piece of dough into a roughly 16x11" rectangle. Cut crosswise into 11 (1¼"-wide) strips with a fluted pastry wheel or a knife.
11
Stir berry mixture, then spoon evenly into shell. Arrange strips in a tight lattice pattern on top of filling and trim strips close to edge of pan. Roll up and crimp edge. Brush top and edge with 1 egg white, lightly beaten, and sprinkle all over with 1 Tbsp. coarse sanding sugar or granulated sugar.
egg white, lightly beaten1. coarse sanding sugar or granulated sugar1 Tbsp
12
Bake on hot baking sheet until crust is golden brown and filling is bubbling, 60–⏱️ 70 minutes. (Check pie after ⏱️ 45 minutes: If edge of crust is browning too quickly, cover edge with aluminum foil or a pie crust shield and continue baking.) Cool completely on a rack before serving with whipped cream or vanilla ice cream. Editor’s note: This recipe was first printed in the July 2000 issue of ‘Gourmet.’ Head this way for more of our best fruit pies →
Whipped cream, vanilla ice cream, or cinnamon ice cream (for serving)
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