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Double Crust Blackberry Pie

Double Crust Blackberry Pie

A flaky all butter double crust filled with blackberries, sugar, lemon, and cinnamon, baked until golden and bubbling.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 383 kcal

Equipment

  • 9-inch pie dish
  • Rolling Pin
  • Rimmed Baking Sheet

Ingredients
  

Main Ingredients

  • 3 cup all purpose flour
  • 1 cup cold butter cubed
  • ½ tsp salt
  • ½ cup ice water
  • 4 cup blackberries fresh or frozen
  • ¾ cup sugar
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tsp cinnamon
  • ¼ cup cornstarch

Instructions
 

Cooking

  • Dough. Rub the butter into the flour and add ice water.
  • Chill. Chill two discs for 1 hour.
  • Filling. Toss the berries with the other filling ingredients and rest 30 minutes.
  • Assemble. Roll the crusts, fill, cover, and cut slits.
  • Bake. Bake at 400 F for 45 minutes and cool for 3 hours.

Notes

Substitutions: Use a store bought crust.
Tips: Keep the dough cold.
Storage: Refrigerate for up to 5 days.
Nutrition is calculated per serving.
Keyword All Purpose Flour, Blackberries, Cold Butter, Cornstarch, Double Crust Blackberry Pie