In Photos: How To Make Blackberry Pie
Step 1: Make the Filling
In a small pot, combine half the blackberries with the sugar, cornstarch (or your choice of thickener), and salt.
Tie the apple core and peel, along with the lemon peel and seeds, in a piece of cheesecloth and add it to the pot.
Step 2: Cook The Filling
Cook over medium-low heat, stirring, until the berries release their juices and the mixture becomes syrupy.
Step 3: Complete The Filling
Remove from the heat, stir in the lemon juice, and allow the mixture to cool completely.
Once cooled, fold in the remaining uncooked blackberries for texture and freshness.
Step 4: Assemble the Pie
Roll out half the pie dough to about 3 inches wider than your pie dish and fit it into the pan. If making a single-crust or crumb-topped pie, trim and crimp the edge.
Spoon the cooled blackberry filling into the prepared bottom crust and dot with cubed butter.
Step 5: Apply Top Crust Or Topping
For a Double Crust:
Roll the second half of the dough, lay it over the filling, trim the excess, and crimp the edges.
For a Lattice Top:
Roll out and cut the dough into strips, then weave into a lattice pattern over the filling. Trim and crimp the edges. Click here for more info and a helpful video tutorial: How to Make a Lattice Pie Crust.
For a Crumb Topping:
Sprinkle your favorite streusel over the filling instead of a top crust. Check out my favorite recipe here: Basic Streusel Recipe.
Step 6: Egg Wash
If using a double crust or lattice top, brush with egg wash and sprinkle with sparkling sugar for added sweetness and crunch.
Refrigerate the assembled pie while you preheat the oven to 425°F.
Step 7: Bake
Bake at 425°F for 20 minutes.
Then reduce the oven temperature to 350°F and continue baking for 45 to 55 minutes more, or until the crust is golden and the filling is bubbling.
Cool the pie for at least 2 hours to allow the filling to set before slicing and serving.
