Blackberry Pie Recipe

Make the dough: Sprinkle the butter pieces over the flour in the bowl. It’s important to understand that all the ingredients must be cold. This cannot be overstated. Use cold butter or you will end up with an underwhelming dough. Add a pinch of salt, but don’t overdo it. Next add just under six tablespoons of water and mix.

Roll the dough: Let your dough rest under plastic wrap in the fridge. Over the course of a few minutes the dough will firm up a bit. You’ll understand why this is important when it comes time to roll it out. Take the dough out of the fridge and divide into two pieces. Put a light dusting of flour underneath the dough and another light dusting over top. Roll the dough out into a circle that measures just under 10 inches. Repeat with the second dough.

Make the filling: Next you’ll undertake the filling. Pour the sugar over the berries in the bowl and mix. Don’t under mix the filling, you want everything well combined. Overall, it should take about two minutes. Let the mixture sit while it undergoes the transformation from a mixture of sugar and berries to a deliciously goopy pie filling over the course of a few hours.

Fill the pie: Place one dough round over the pie pan. Next put your fruit filling in. Be careful not to under fill the pie, but don’t go over the rim either. You wouldn’t want your filling to bubble up from underneath during cooking. Leftover filling can be saved for another baking project or spooned over ice cream.

Make the lattice