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Ingredients
Scale
- 2 recipes all butter pie crust, from a package or from scratch
- 1 egg, for eggwash
- 12 tablespoons (170g) cold unsalted butter, diced or grated
- ⅔ cup (133g) granulated sugar
- 1 ½ cups (186g) all-purpose flour
- Pinch salt
- 5 cups blackberries, about 24 ounces or 650g
- ⅔ cup (133g) granulated sugar, plus more for sprinkling
- 1 tablespoon lemon juice
- ¼ teaspoon ground cinnamon
- 4 tablespoons (30g) cornstarch
Instructions
- Roll out two pie crusts to circles approximately 9-10 inches in diameter and place one in a 9-inch pie plate. Chill both for at least 30 minutes.
- Remove the rolled pie crust from the refrigerator and slice it into strips, about 1/2-3/4 inch wide. Chill for an additional 10 minutes.
- Prepare the filling and add it to the chilled pie crust.
- Take the sliced crust from the refrigerator and lay every other strip across the pie, spacing them evenly.
- Fold back every other strip to place a short remaining strip perpendicular to the existing ones. Lay the folded strips flat.
- Repeat by folding back the alternate strips again. Place the next smallest strip parallel to the last one laid down and flatten it again.
- Continue layering the strips until all are used, then crimp the edges as desired.
- Brush the crust with eggwash and sprinkle with sugar. Cover the edges with a pie shield. Bake on a cookie sheet for 10 minutes at 425°F, then reduce the temperature to 350°F and bake for an additional 35-45 minutes until the crust is starting to turn golden brown.
Notes
Using cold butter helps achieve a flakier crust.
Ensure that the blackberries are ripe for the best flavor.
You can adjust the sugar based on the sweetness of the blackberries.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 25mg