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Blackberry Lattice Pie
Melissa Hart

Blackberry Lattice Pie

Blackberries make a dark, jammy filling with seeds and all; straining them would turn this into a different pie. A wide lattice lets steam escape so the bottom crust has a chance. Protect the rim with foil if it browns before the center boils.
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Prep Time 40 minutes
Cook Time 55 minutes
Total Time 1 hour 35 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 batch All-Purpose Flaky Pie Crust chilled as 2 disks
  • 6 cups fresh blackberries
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 tbsp fresh lemon juice
  • 1/4 tsp kosher salt
  • 2 tbsp unsalted butter cut into small pieces
  • 1 large egg beaten with 1 tbsp water

Method
 

  1. Heat the oven to 400°F with a rimmed sheet pan on the lower rack.
  2. Toss the blackberries gently with the sugar, cornstarch, lemon juice and salt.
  3. Fit one rolled dough disk into a 9-inch pie plate, add the filling, and dot with butter.
  4. Cut the second rolled disk into strips, weave a lattice, trim and crimp the edge, and brush the pastry with egg wash.
  5. Bake for 20 minutes, lower the oven to 375°F, and bake 30 to 35 minutes more until bubbles rise in the center gaps.
  6. Cool for 3 hours so the berry filling can set.