Indulge in sweet summer with this homemade blackberry pie recipe that will knock your socks off

Indulge in the delectable flavors of summer with this homemade blackberry pie recipe. This classic dessert combines the sweet and juicy taste of blackberries with a flaky, buttery crust that will melt in your mouth. Whether you’re a seasoned baker or a novice in the kitchen, this easy-to-follow recipe will guide you through every step to create a masterpiece that will impress your family and friends.

Ingredients for the Crust:

• 2 1/4 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into cubes
• 1/4 to 1/2 cup ice water

Ingredients for the Filling:

• 6 cups fresh or frozen blackberries
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/4 cup cornstarch
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 2 tablespoons lemon juice
• 1 tablespoon vanilla extract

Instructions:

For the Crust:
1. In a large bowl, whisk together the flour and salt.
2. Add the butter cubes and use your fingers or a pastry cutter to work them into the flour until the mixture resembles coarse crumbs.
3. Add the ice water 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
For the Filling:
1. In a large bowl, combine the blackberries, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract. Stir until well combined.
2. Let the filling stand for 15 minutes, or until the juices start to release.
To Assemble the Pie:
1. Preheat oven to 375°F (190°C).
2. On a lightly floured surface, divide the dough in half. Roll out one half into a 12-inch (30 cm) circle.
3. Transfer the circle to a 9-inch (23 cm) pie plate and trim the edges.
4. Pour the filling into the pie crust.
5. Roll out the remaining dough into an 11-inch (28 cm) circle. Cut the dough into 1-inch (2.5 cm) wide strips.
6. Weave the strips over the filling, creating a lattice pattern. Trim the edges and crimp with a fork.
7. Brush the crust with milk or an egg wash.
To Bake:
1. Place the pie on a baking sheet lined with parchment paper.
2. Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
3. Let the pie cool for at least 2 hours before serving.

Tips and Tricks:

• For a sweeter pie, add an extra 1/4 cup of sugar to the filling.
• If you don’t have lemon juice, you can substitute white vinegar.
• To prevent the crust from burning, cover the edges with aluminum foil after 30 minutes of baking.
• Serve the pie with a scoop of vanilla ice cream or whipped cream for an extra treat.

Variations:

• Add 1/2 cup of chopped walnuts or pecans to the filling for a nutty flavor.
• For a more intense blackberry flavor, use a combination of fresh and frozen blackberries.
• If you don’t have a lattice cutter, you can simply cut the dough into squares or circles and place them on top of the filling.

Storage:

• Store the pie in the refrigerator for up to 3 days.
• To freeze the pie, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

The Perfect Ending: A Symphony of Flavors

As you savor each decadent bite of this homemade blackberry pie recipe, you’ll be transported to a world of pure indulgence. The sweet and tangy filling bursts with the flavors of summer, while the flaky crust melts in your mouth like a dream. Whether you enjoy it on a warm summer day or cozy up with a slice on a chilly evening, this pie is sure to become a staple in your dessert repertoire.