Blackberry Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pie crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">225g unsalted butter, very cold and cubed</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">80-100ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">2 tbsp coarse sugar, for sprinkling</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">750g fresh blackberries (or frozen, thawed and drained)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">45g cornstarch</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp lemon zest</li><li class="ingredients-single-item">1/2 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Pastry cutter or food processor</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry wheel or sharp knife (for lattice)</li><li class="equipment-single-item">Baking sheet (to catch drips)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pie crust. In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. These butter pockets will create steam during baking, resulting in those coveted flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Drizzle the ice-cold water over the mixture one tablespoon at a time, stirring gently with a fork after each addition. Stop adding water when the dough begins to form large clumps and holds together when squeezed. The dough should not be sticky or wet – if it is, you've added too much water.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two equal portions and form each into a disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 3 days. Cold dough is essential for a flaky crust as it prevents the butter from melting before hitting the hot oven.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare the filling. In a large bowl, combine the blackberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt. Gently toss until all berries are evenly coated. The cornstarch will thicken the juices as the pie bakes, preventing a soggy bottom crust.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (375°F) and place a baking sheet on the lower rack to catch any potential overflow.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove one disc of dough from the refrigerator and let it sit at room temperature for about 5 minutes to slightly soften. On a lightly floured surface, roll the dough into a 30cm (12-inch) circle, turning and flouring occasionally to prevent sticking. The dough should be about 3mm (⅛-inch) thick.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Carefully transfer the dough to your pie dish by folding it in quarters or rolling it around your rolling pin, then unfolding it over the dish. Gently press it into the bottom and sides, leaving the overhang intact for now.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the blackberry filling into the dough-lined pie dish, creating a slight mound in the center. The fruit will shrink as it bakes, so don't worry if it looks full.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Roll out the second disc of dough to the same thickness. For a lattice top (which allows steam to escape and creates a beautiful presentation), cut the dough into 2.5cm (1-inch) strips using a pastry wheel or knife.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Arrange half the strips across the pie, spacing them about 2cm apart. Fold back every other strip halfway, then place a new strip perpendicular across the unfolded strips. Return the folded strips to their original position, then fold back the alternate strips. Continue this weaving process until you've created a lattice pattern across the entire pie.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Trim the excess dough to about 2.5cm (1-inch) beyond the edge of the dish. Fold the overhang under itself and crimp or flute the edges decoratively between your thumb and forefinger to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Brush the lattice and edges with beaten egg, then sprinkle generously with coarse sugar. This will give the crust a beautiful golden color and delightful crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Place the pie on the preheated baking sheet and bake for 20 minutes, then reduce the temperature to 175°C (350°F) and continue baking for 35-40 minutes more, until the filling is bubbling vigorously and the crust is golden brown. If the edges are browning too quickly, shield them with a ring of aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Transfer the pie to a wire rack and let it cool completely for at least 3 hours before slicing. This cooling period is crucial – it allows the filling to set properly so it won't run when cut.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Serve at room temperature with a scoop of vanilla ice cream or lightly whipped cream. The pie will keep, loosely covered at room temperature, for 2 days, or refrigerated for up to 5 days.</li></ol>