this post is about making blackberry pie with a classic pie crust that can be used for any pie, all from scratch
Man oh man do I love dessert. And pie has to be close to the top of the list. I mean, there are just so many possibilities, both sweet and savory.
My husbands grandma makes the best pies – apple, rhubarb, peach, you name it. Because pie making is just the quintessential great-grandma skill. And as I’m an old lady at heart, I’ve naturally wanted to master it for a while. I’ll admit, its taken me a few tries to get the hang of it (mostly mastering the dough process) because I don’t always follow directions.
However, this pie crust recipe is basic & hasn’t failed me yet.
As far as filling, I happened to have a ton of blackberries in the fridge – so that’s just what we went with. Plus, its my eldest sons favorite and since he’s at the rough & tough age of becoming a man (7) – I take any chance I can get to butter him up enough for a hug, but as far as kisses – well, he runs away at just the mention.
The main point of this post is to share the pie making process as a template for whatever fruit filling you choose. But if you do go with blackberry – you won’t regret it!
watch me & Viv make blackberry pie with a lattice top
to prep, I cube the butter and then put it in the fridge while I get the dough started
then, add the dry ingredients (flour, sugar, salt) to the bowl of a food processor and pulse to combine
Then, you’ll add your cold, cubed butter and pulse several times until you get a consistency like this, I think it kind of looks like breadcrumbs or coarse sand. Its really important to pulse here and not turn the motor on, not even on low. The heat could mess with the consistency and ruin the dough. So just be patient!
Now, you’re ready for the cold water. Slowly, tablespoon by tablespoon, add the water to the dough and pulse inbetween. Its just as important here to not overdo it with mixing. You want to pulse just until the dough comes together, then stop – take it out of the food processor, divide it into two discs, and place them in the fridge for 30 minutes while you make the filling. The timing should work out great. You can see what the disc should look like in this picture behind the filled pie!
But lets back up to the filling, add all of your ingredients to a saucepan and simmer on the lowest setting for 15-30 minutes or until the filling looks like this, but isn’t reduced too much or too dry
Then remove the filling from heat and put it in the fridge to cool while you roll out your pie crust. Flour your work surface generously and use a rolling pin to roll out your dough to about 1/8″ thick.
Then, (make sure your pin is dusted with four too) roll your crust over your pin and transfer it to a greased pie dish. I show how to do this in the video above.
Now that thats finished, the filling should be cooled enough to spoon into the pie crust. It should fill the crust almost to the top. I actually ran short of filling here because I let it simmer too long so I added some blueberry filling on top. I’m telling you guys, improvisation is non-negotiable in the kitchen, or I guess in life.
At this point, you can actually just fold over the extra dough hanging over the edge for a more rustic looking pie or if you don’t have a top layer to add. For this one, I trimmed it with scissors right at the edge of the dish.
Now, time for the top layer. Roll out the second disc of dough just like you did the first.
Then you can cover the entire pie, or get creative. I did a simple lattice pattern on this one with the help of my daughter. Kids love this kind of stuff. You can get really technical and measure the strips, or just wing it. I use a pizza cutter for this step and make 10 even-ish strips.
how to make a lattice pattern top
- Lay five strips equal distances apart across the top of the pie.
- Fold the 2nd and 4th strips all the way back over themselves
- Lay one strip perpendicular to the rest over top of the 1st, 3rd, and 5th.
- Fold the 2nd and 4th strips back over the perpendicular strip you just laid.
- Now repeat this step, but switch to folding back the 1st, 3rd, and 5th strips to lay the next perpendicular piece.
- Continue to alternate which strips you fold back until all 5 perpendicular pieces are laid and your lattice pattern is complete
I showed some of this on the video, too. Once the top layer is finished, trim the edges and press the top and bottom layers together with your fingers all the way around to complete the crust.
This next step is optional. Whisk one egg lightly to make an egg wash and brush over the top of your pie before baking for a more crisp finish.
It will look like this, and then its ready to bake!
And because I’m crazy about wasting food, I always use the crust trimmings to make a mini pie and just bake it as the same time as the big one. The kids think this is awesome…and I let them have it right away in case we have to wait for the big one until after dinner.
After baking at 350F for about 45-55 minutes, you’re all finished and its time to let it cool. Which you’ll definitely want to do before you slice & serve, or it will all fall apart!
Serve warm…with ice cream…and all is right in the world.
Pie Crust (this makes two, either freeze one or use it for a top layer)
- 2 1/2 cups flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 cup (2 sticks) cold, cubed butter
- 6-12 tablespoons ice cold water
- 1 egg (for brushing the top of the pie before baking)
- 6 cups fresh fruit (blackberries in this pie)
- 1 cup sugar
- 3 tablespoons flour
- 1/2 teaspoon salt
- 2-3 drops lemon EO or 3 tablespoons lemon juice
- cut cold butter into cubes and place back in the fridge
- add flour, sugar, and salt to the bowl of a food processor and pulse to combine
- add the cold, cubed butter & pulse several times until you reach a coarse sand consistency – be sure not to overmix or turn the motor on, just pulse
- tablespoon by tablespoon, add the ice cold water to the food processor, with a few pulses in-between each tablespoon added. When the dough comes together into one pice, stop adding water and stop pulsing
- remove the dough from the food processor, divide into two discs, handling it as little as possible, and wrap in plastic wrap or put in a container and refrigerate for at least 30 minutes while you make the filling
- add all ingredients to a saucepan, stir to combine, and simmer on the lowest setting for 15-30 minutes, stirring, until you reach the right consistency. Don’t simmer for too long or your filling will reduce too much. (Like I did in the video)
- Remove the filling from heat and put it in the fridge to cool while roll out the dough
- right about now, preheat your oven to 350F
- remove your dough from the fridge and flour your work surface and rolling pin
- roll the dough out to 1/8″ thick
- roll it over your rolling pin and transfer it to a greased pie dish
- add the cooled filling, it should reach just about to the top level of the dish.
- Trim the edges of the bottom layer of crust
- roll out the second disc of dough for the top layer, 1/8″ thick just like the first
- Now, you can cover the entire pie and make some holes in the top
- Or, do a fun pattern.
- For the lattice pattern, scroll back up to read instructions.
- Once your’e finished, trim any remaining edges and pinch the top and bottom layers together.
- (Optional) whisk up your egg and lightly brush the top layer of your pie for a more crisp finish.
- Then, bake at 350 for 45-55 minutes or until the crust is golden brown.
- Let cool for an hour (or speed cool in the fridge or freezer for just a bit) then slice and serve warm.
note: if you’re crust is looking to brown 20-30 minutes in, cover it with foil until the last 5 minutes or so.
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Lemon EO – Steph’s YL Shop (chose the retail customer option to purchase just one item, or wholesale option for a starter kit that comes with Lemon)
more classic recipes from my kitchen
plus, don’t miss my homestead kitchen must haves!
I wrote all about the basics I use daily in my homestead kitchen in this post!